Wild Mushroom Bread Pudding

Tartine Bakery‘s Elisabeth Prueitt favors ceramicist Travis McFlynn’s handmade Flameware—clay pots that can be used on the stove or in the oven—for cooking and serving this savory bread pudding.

Wild Mushroom Bread Pudding Wild Mushroom Bread Pudding
Tartine Bakery's Elisabeth Prueitt favors ceramicist Travis McFlynn's handmade Flameware—clay pots that can be used on the stove or in the oven—for cooking and serving this savory bread pudding.
Yield: serves 6

Ingredients

  • Unsalted butter, for greasing
  • 12 oz. thick-cut bacon, cut into 1/4″ slices
  • 1 12 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1/4″ thick
  • 2 12 cups whole milk
  • 1 12 cups heavy cream
  • 12 cup grated parmesan
  • 13 cup roughly chopped parsley
  • 2 tsp. minced thyme
  • 6 eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (1-lb.) loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
  • 1 cup shredded Gruyère
  • 1 large leek, cut into 1/2-inch pieces

Instructions

  1. Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Heat bacon and 1 tbsp. oil in a 12″ skillet over medium-high; cook until bacon is slightly crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl. Add leek to skillet and cook until soft, 3–4 minutes; add to bowl with bacon. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to bowl with bacon. Whisk milk, cream, parmesan, 14 cup parsley, the thyme, eggs, salt, and pepper in a bowl. Stir in bacon mixture and bread; let sit 15 minutes. Transfer to prepared baking dish and sprinkle with Gruyère; bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.