Wild mushroom bread pudding with smoked tomato jus

Yield: 12 servings

Measure Ingredient
30 Fresh garlic cloves -; (abt 3 ounces)
Olive oil
1 pounds Wild mushrooms; cleaned and trimmed
Salt; to taste
Freshly ground black pepper; to taste
2 tablespoons Chopped chives
4 larges Eggs
3 cups Light; (half and half) cream
1 Easpoon Fresh thyme; (lemon thyme
Preferred)
(or 1/2 teaspoon dried thyme)
½ teaspoon Finely crushed juniper berry; optional
1 teaspoon Salt; or to taste
¼ teaspoon Freshly ground pepper; or to taste
1 tablespoon Unsalted butter
1 small Loaf challah bread or brioche; crusts removed and
Cut into 1/2-inch cubes; (approx 8 oz loaf)
1 cup Freshly grated parmesan; asiago,
Or dry jack cheese
1 Smoked Tomato Jus; see * Note
=== GARNISH ===
Grilled or deep fried young kale leaves
Grilled or roasted whole wild mushrooms

* Note: See the "Smoked Tomato Jus" recipe which is included in this collection.

Peel the garlic and blanch in boiling water for 1 minute. Drain and repeat process 2 more times. Set garlic aside. Lightly oil mushrooms, season with salt and pepper and grill or roast under a broiler until just cooked through. Coarsely chop, combine with chives and set aside. In a blender or food processor add the garlic, eggs, cream, thyme, juniper berry, salt and pepper to taste and blend briefly to make a smooth mixture. Lightly butter a 12-cup muffin pan and place one or two bread cubes in each cup. Divide the mushroom mixture evenly among each cup, sprinkle ¾ cup cheese evenly on top and pour egg custard mixture over. Add as many bread cubes as will comfortably fit and top with remaining ¼ cup cheese. Place filled muffin pan in a larger roasting pan and pour hot water in roasting pan to come ¾ up the sides of the muffin pan. Cover loosely with foil and bake in a preheated 350 degree oven for 25 to 30 minutes or until custard is just set. Remove and allow to sit for 3 minutes before unmolding. To serve: Carefully remove custards from pan and place in the center of warm plates.

Ladle Smoked Tomato Jus around and garnish with grilled kale and additional grilled mushrooms, if using. This recipe yields 12 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-07-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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