Wild Mushroom and Roasted Garlic Bread Pudding Recipe | James Beard Foundation

Name: Wild Mushroom and Roasted Garlic Bread Pudding Recipe | James Beard Foundation
Ingredients: 4 medium heads garlic; 3 tablespoons unsalted butter, plus additional for buttering the muffin tin; 1 shallot, minced (about 2 tablespoons); 1/2 pound assorted wild mushrooms (morels, porcini, chanterelles), chopped (about 2 cups); Kosher salt; Freshly ground black pepper; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; 1 tablespoon chopped fresh flat-leaf parsley; 1 cup heavy cream; 2 large eggs; 1/2 pound sourdough bread (about 8 slices), cubed with the crusts (4 cups)

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You could call this rich side dish a “stuffing muffin,” but you’d be missing the point.

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Ingredients

4 medium heads garlic
3 tablespoons unsalted butter, plus additional for buttering the muffin tin
1 shallot, minced (about 2 tablespoons)
1/2 pound assorted wild mushrooms (morels, porcini, chanterelles), chopped (about 2 cups)
Kosher salt
Freshly ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
1 cup heavy cream
2 large eggs
1/2 pound sourdough bread (about 8 slices), cubed with the crusts (4 cups)