Jim Coleman Recipes

Crimini Mushroom Bread Pudding

For this recipe you will need:

Ingredients

• 3 tbsp olive oil
• 1 lb. fresh crimini mushrooms, cleaned & coarsely chopped into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tsp chopped fresh rosemary
• 1 day-old, 8 oz. baguette, cut into 1-inch cubes
• 1 tsp salt
• 1/2 tsp white pepper
• 5 eggs
• 3 cups half & half
• 5 oz. goat cheese
• 1 tbsp soft butter for coating the baking dish

Instructions
Preheat the oven to 350* F.

Pour oil into a large skillet set over medium heat. Add the mushrooms and cook for about 5 minutes, stirring often (mushrooms will absorb the oil quickly, but keep stirring and lower heat as necessary to prevent burning). Mushrooms should be slightly caramelized, or golden brown.

Add garlic, parsley and rosemary, reduce heat to lowest setting and cook 5 minutes longer. Remove from heat and add baguette cubes, salt & pepper, over-seasoning a bit as the liquid ingredients will dilute the flavor.

Place eggs, half & half and goat cheese in a blender or food processor and process until smooth. Place the baguette cube-mushroom mixture into a 9"x13" baking dish that has been coated with the butter. Pour liquid ingredients on top and allow to set for 15 minutes.

Bake in preheated oven for 1 hour. Pudding should be golden brown and have the look of a souffle, but be set in the center.