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Mushroom and Rosemary Bread Pudding




Source of Recipe


Internet


List of Ingredients




2 tablespoons olive oil
1 medium onion, finely diced
8 ounces brown mushrooms, sliced
8 ounces mixed mushrooms, such as oyster, crimini, portabello or shiitaki, sliced
1 loaf brad, the drier the better, cubed, rosemary bread preferred
1/4 cups fresh rosemary, removed from stems and chopped
1 egg, plus 3 egg whites, gently beaten
2 cups cream
2 cups milk
8 tablespoons butter, melted
2 tablespoons sherry
Salt and pepper to taste


Recipe



Preliminaries: Preheat oven to 350 degrees, prepare a 9-by-12-inch baking pan with nonstick spray.

In medium saute pan, saute onions in olive oil over medium heat until translucent; add mushrooms and cook 3 minutes.

1. Place bread in large bowl; add mushroom mixture. Allow to cool 5 minutes.

2. Add rosemary, eggs, cream, milk, butter, sherry, salt and pepper to bread and mushrooms. Stir thoroughly.

3. Pour into prepared pan. Mixture can be refrigerated at this point.

4. If refrigerated, allow to warm to room temperature, about 15 minutes, before baking 90 minutes in preheated oven.

Yield: 8-10 servings