Mushroom And Gruyere Bread Pudding

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• vegetable oil cooking spray
• 2 tablespoons olive oil
• 1 lb assorted fresh mushrooms, thinly sliced (such as crimini, button, and stemmed shiitake)
• 1 cup chopped onion
• 1/2 cup dried porcini mushrooms
• 2 tablespoons chopped fresh tarragon
• 2 garlic cloves, minced
• 1/4 cup madeira wine
• 2 cups whole milk
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 12 slices bread, crusts trimmed
• 3/4 cup grated gruyere cheese
• 3/4 cup freshly grated parmesan cheese

Recipe

• 1 spray 13x9x2-inch glass baking dish with nonstick spray. heat oil in large nonstick skillet over medium-high heat. add fresh mushrooms and onion; sauté 3 minutes. add dried porcini; sauté until mushrooms are brown, about 8 minutes. mix in tarragon and garlic; season with salt and pepper. transfer to medium bowl.
• 2 add madeira to same skillet; boil until reduced by half, stirring, about 1 minute. whisk milk and eggs in large bowl to blend. whisk in madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• 3 arrange 6 bread slices over bottom of prepared dish. top with mushroom mixture, half of gruyère, and half of parmesan cheese. cover with remaining 6 bread slices. drizzle egg mixture over; press gently to submerge bread. cover; chill at least 1 hour and up to 3 hours.
• 4 preheat oven to 350°f sprinkle remaining gruyère and parmesan cheese over bread pudding. bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.