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Dinner tonight! Chanterelle-sage bread pudding recipe

December 20, 2012|By Noelle Carter
  • Chanterelle-sage bread pudding is a hearty twist on the dish.
Chanterelle-sage bread pudding is a hearty twist on the dish. (Carlos Chavez / Los Angeles…)

A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in about an hour.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Chanterelle-sage bread pudding

Total time: 1 hour

Servings: 6 to 8

Note: From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread.

3 cups whole milk

2 cloves garlic, minced

3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided

1 teaspoon chopped fresh thyme

1/8 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons olive oil

1 1/4 pounds chanterelle mushrooms, cleaned, trimmed and sliced

1 teaspoon kosher salt

5 eggs

8 cups stale country white bread, crust on, cut or torn into about 1/2-inch pieces

1 cup grated Gruyere cheese

1 cup grated Emmentaler cheese

1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, garlic, sage, thyme and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.

2. Heat the butter and oil in a large skillet over medium heat. Add the mushrooms and salt and saute, stirring often, until the mushrooms are soft and fragrant and beginning to caramelize, about 6 minutes. Remove from the heat; set aside.

3. In a large bowl, whisk the eggs. Whisk in the cooled milk. Add the bread pieces, cheeses and sauteed mushrooms and stir until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.

4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.

Each of 8 servings: 374 calories; 20 grams protein; 26 grams carbohydrates; 2 grams fiber; 22 grams fat; 10 grams saturated fat; 176 mg. cholesterol; 533 mg. sodium.

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