Bread Pudding with Comté and Wild Mushrooms
Make this dish the star of brunch or serve it as a dinner side. Using an assortment of mushrooms imparts a more robust flavor. Soaking the bread first allows it to absorb the milk and egg mixture, yielding a tender, pillowy result.
- 4 large eggs
- ½ cup whole milk
- ½ cup chicken stock
- 6 ounces Comté, grated, plus more for topping
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- 16 ounces challah, about 1 loaf, torn into 1” pieces
- 2 tablespoons unsalted butter
- 12 ounces sliced wild mushrooms, ideally a mix of varieties
- 2 shallots, thinly sliced
- 1 tablespoon dried tarragon
- ¼ cup dry vermouth
- ►Heat oven to 350°F.
- ►In a bowl, whisk together eggs, milk, stock and cheese until well combined. Season with salt and pepper. Add bread pieces to bowl and allow to soak up mixture while mushrooms cook.
- ►Melt butter in a cast-iron or other heavy, deep, oven-safe pan over medium-high heat. Add mushrooms and shallots, season with salt and tarragon, and sauté until mushrooms are browned and tender, about 20 minutes. Add vermouth to deglaze pan, scraping up any browned bits.
- ►Stir mushrooms into bread mixture. Return everything to warm pan. Using a rubber spatula, gently push the mixture down evenly into the pan. Sprinkle more cheese evenly on top. Bake for 45 minutes or until golden brown.
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