Pennsylvania Mushroom Breadpudding studded with Chevre and Sage
Presented by Tiffany Derry Bravo’s Top Chef Contestant and Executive Chef, Go Fish Ocean Club, Dallas, TX
- 2 lb. wild mushrooms, cleaned and chopped large
- 1/2 c shallots, minced
- 2 T. unsalted butter
- 2 garlic cloves, minced
- 4 c. brioche bread (day-old is best)
- 7 sage leaves, chopped
- 2 c. half and half
- 4 whole eggs, large
- to taste salt and pepper
- ½ c. Italian flat-leaf parsley, chopped
- ½ c. pecorini romano, shredded
- ½ c. goat cheese
- cherry pepper marmalade or cranberry pepper jam
Heat oven to 350°F.
Bake brioche in oven until golden-brown.
Cut mushrooms into large pieces.
Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms,
salt, and pepper, and cook about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat and stir in sage.
Whisk together half-and-half, eggs, pecorini romano cheese, salt, and pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and
let stand 10 minutes for bread to absorb some of egg mixture.
Butter 6–8 ramekin containers, and then put a round of parchment in bottom of each
and butter parchment.
Spoon mixture halfway into ramekins; place dots of goat cheese throughout and bake on a baking sheet until firm to the touch,
30 to 35 minutes. Unmold puddings and discard parchment.
Do not overbake; inside will still be just slightly softer than crust.
Serve with a cherry pepper jam/marmalade or any sweet and spicy marmalade.