Chanterelle Mushroom Bread Pudding
This rich and savory bread pudding has a touch of earthiness, making it an apt companion to the muscular and robust Stagecoach Vineyard Cabernet Sauvignon. The pudding’s umami notes complement the subtle hints of forest floor in the wine. Start by toasting the bread cubes to highlight the wine’s French oak aging.
• 4 c Fresh bread cut into 1” cubes
• 1 ½ lbs Chanterelle mushrooms, washed and trimmed
• ½ c Shallots, minced
• 2 Tbsp Butter
• ¼ c Flat leaf parsley, chopped
• 2 Tbsp Rosemary, chopped
• 4 ea Garlic cloves, peeled and minced
• 2 c Heavy cream
• 4 ea Eggs
• ¾ c Parmesan cheese, grated
• TT Salt and fresh ground black pepper
Step One: Preheat oven to 350˚.
Step Two: Bake bread cubes on a baking sheet for about 10 minutes or until golden brown.
Step Three: Melt butter in a large sauté pan over medium heat. Add shallots and garlic and sweat for about 3 minutes.
Step Four: Add mushrooms to the pan and add about ½ tsp of salt and a pinch of black pepper. Cook over low heat until the moisture is cooked out of the mushrooms – about 15 minutes.
Step Five: Add parsley and rosemary and cook for about 2 more minutes.
Step Six: Remove from heat.
Step Seven: Whisk eggs and cream together in a mixing bowl. Add cheese, about ½ tsp of salt and another pinch of black pepper. Toss bread cubes in egg mixture, then add mushrooms. Allow the mix to sit for about 10 minutes to absorb some of the egg batter.
Step Eight: Butter eight 4 oz ramekins and place a small piece of parchment paper in the bottom of each dish, then butter the top of the paper.
Step Nine: Spoon mixture evenly into each ramekin and bake on a baking sheet for about 30 – 35 minutes or until it is firm to the touch.
Step Ten: Unmold the puddings and discard the parchment paper.