Savory bread pudding with wild mushrooms & Butterkase
Butterkäse is mild and buttery with a smooth delicate texture. It's the perfect complement to the earthy wild mushrooms in this decadent bread pudding.
Ingredients
- 2 tablespoons unsalted butter plus more for greasing
- 1 large shallot minced
- 5 cloves garlic minced
- 6 cups mixed wild mushrooms thinly sliced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1½ cups heavy cream
- 2 eggs
- 8 oz Imported Butterkaas cheese grated
- ¼ cup chives plus more for serving
- 6 cups challah cubed
Instructions
- Preheat oven to 350˚F. Grease a 9×13-inch baking dish with butter.
- In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
- Add the garlic and rosemary and stir for 30 seconds, until the garlic is fragrant.
- Add the mushrooms and cook for 6-8 minutes, until cooked down. Season with salt and pepper. Reserve the mushroom mixture off the heat.
- In a large bowl, add the heavy cream, eggs, Butterkaas, and chives, making sure to season with salt and pepper, and whisk to combine.
- Add the challah and reserved mushrooms and stir until fully incorporated. Let rest for 30 minutes at room temperature.
- Bake for about 45 minutes, or until the top is browned and custard is baked through. Let cool for at least 15 minutes before serving.
