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New England Savory Mushroom Bread Pudding

Bread Puddings are always thought of for dessert, but not this one. Like dessert custard though, this pudding benefits from the type of ingredients that you choose. The type of bread and mushrooms can change the taste completely. The earthy mushrooms pair perfectly well with the custard, but try adding different vegetables like roasted parsnips or fennel. What about adding some of Vermont’s wonderful hand crafted cheeses? The possibilities are endless. 

This savory pudding pairs wonderful with roast meats, poultry or wild game and is a favorite of the Stowe Mountain Lodge chefs.

Mushroom Bread Pudding Recipe
Yield: 12 servings 

2 ea loaves stuffing bread, crust removed, 1 inch dice
1 qt  button mushrooms quartered
3 qt shiitake mushrooms, sliced
3 qt portabella mushrooms, medium dice
2 cups heavy cream
1 cup whole milk
10 eggs
¼ cup fine chopped parsley
Salt and pepper to taste
Nutmeg to taste

Method:

-Place the crust-less diced bread on a sheet pan and dry either overnight or place in a 350 degree oven for 5-8 minutes. Be careful not to brown.

-Sauté the mushrooms in a little bit of oil until they are cooked through and slightly caramelized. Place the mushrooms on another sheet pan to cool.

-While the bread and mushrooms are cooling, mix the eggs, heavy cream, salt, pepper and nutmeg to make the custard. Once this has been mixed thoroughly, add the chopped parsley. Add the cooled bread and mushrooms to the custard mix and let this mixture sit overnight in a casserole dish.

-The following day; cook the pudding in a 350 degree oven for 20-25 minutes or until a toothpick, when inserted to the pudding, comes out clean.  Drizzle with white truffle oil before being served. Enjoy!

Visit our Seasonal Recipe Page for more New England favorites from the Stowe Mountain Lodge kitchen!

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