Wild Mushroom Bread Pudding | Saveur

Name: Wild Mushroom Bread Pudding | Saveur
Ingredients: Unsalted butter, for greasing; 12 oz. thick-cut bacon, cut into 1/4" slices; 1 1 ⁄ 2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1/4" thick; 2 1 ⁄ 2 cups whole milk; 1 1 ⁄ 2 cups heavy cream; 1 ⁄ 2 cup grated parmesan; 1 ⁄ 3 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

www.saveur.com

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.

View Original

Share this recipe:

Ingredients

Unsalted butter, for greasing
12 oz. thick-cut bacon, cut into 1/4" slices
1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1/4" thick
2 1⁄2 cups whole milk
1 1⁄2 cups heavy cream
1⁄2 cup grated parmesan
1⁄3 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