Wild Mushroom and Leek Bread Pudding with Truffle Essence
5.0
(1 reviews)
45min
1h 15min
10
485
Chef's Note
The key to this dish is properly drying the bread - if you're short on time, you can cube the bread the day before and leave it out overnight to dry naturally. For an even more intense truffle flavor, seek out fresh black truffles when in season and shave a small amount over each portion just before serving.
Tags
Ingredients
1 pound artisanal sourdough bread
4 tablespoons unsalted butter
3 large leeks (white and light green parts only)
8 ounces shiitake mushrooms
8 ounces cremini mushrooms
4 ounces chanterelle mushrooms
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary
1/2 cup dry white wine
2 cups whole milk
1 cup heavy cream
6 large eggs
2 egg yolks
8 ounces Gruyère cheese
2 ounces Parmigiano-Reggiano
1 tablespoon truffle oil
3 garlic cloves
2 medium shallots
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
3 tablespoons fresh chives
4 cups baby arugula
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Instructions
- 1
Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
- 2
Cut the sourdough bread into 1-inch cubes and spread them on a baking sheet. Toast in the oven for 15-20 minutes until lightly golden and dry. Set aside to cool.
- 3
Thoroughly clean the leeks by slicing them lengthwise and rinsing under cold water to remove any grit. Slice into 1/4-inch half-moons.
- 4
Clean all mushrooms with a damp cloth. Remove stems from shiitakes and slice all mushrooms into 1/4-inch pieces.
- 5
Mince the garlic cloves and finely dice the shallots.
- 6
In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the leeks and cook for 8-10 minutes until softened but not browned.
- 7
Add the shallots and garlic, cooking for another 2 minutes until fragrant.
- 8
Increase heat to medium-high and add the remaining 2 tablespoons of butter. Add all mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 10-12 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown.
- 9
Add the thyme and rosemary, then pour in the white wine. Cook for 2-3 minutes until most of the liquid has evaporated. Remove from heat and let cool for 10 minutes.
- 10
In a large bowl, whisk together the milk, heavy cream, eggs, egg yolks, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
- 11
Grate the Gruyère and Parmigiano-Reggiano cheeses. Reserve 1/2 cup of Gruyère for topping.
- 12
Combine the toasted bread cubes, mushroom mixture, and remaining cheeses in a large bowl. Gently toss to mix.
- 13
Transfer the mixture to the prepared baking dish. Pour the custard mixture evenly over the bread, pressing slightly to ensure all bread is soaked. Let stand for 15 minutes to absorb the liquid.
- 14
Sprinkle the reserved Gruyère on top and drizzle with 1/2 tablespoon of truffle oil.
- 15
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30-35 minutes until the pudding is puffed, golden brown, and set in the center.
- 16
While the pudding bakes, toss the arugula with olive oil, lemon juice, and a pinch of salt and pepper.
- 17
Remove the bread pudding from the oven and let rest for 10 minutes. Drizzle with the remaining 1/2 tablespoon of truffle oil and sprinkle with chopped chives.
- 18
Serve each portion with a small handful of the dressed arugula on the side.
Nutrition Information (per serving)
485
22g
36g
28g
Reviews (1)
Danielle D.
10/15/20255/5
Amazing!