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Sunday, October 3, 2010

Mushroom Truffle Bread Pudding with Nature's Pride Bread

I read the email about the Nature's Pride contest as part of the Foodbuzz Tastemaker program and knew immediately what I was going to make.  A couple of years ago, I made a savory bread pudding.  I have no clue what was in it but remember that it was fantastic. 

Last summer we found a mushroom truffle pesto at our local farmer's market.  The only problem was that the pesto was $8 per 8 oz container.  I hate paying for something like that that I can make.  I proceeded to recreate the pesto.  We munched right through that batch.  Pasta, bread, fingers :-)  The pesto disappeared.  I made another batch this summer.  Same darned thing happened.  It's just a perfect blend of flavors.   

Then, I got the email about the Nature's Pride contest and knew that pesto would be perfect in a savory mushroom bread pudding.  Connie was a bit skeptical.  Bread pudding is a dessert.  No, darling, it's also wonderful in a savory preparation.  And the Nature's Pride multi-grain bread would be absolutely perfect with mushrooms and mushroom truffle pesto. 

What did we think?  We absolutely loved it.  Connie had seconds.  I was too full or I would have done the same thing.  I started plotting how to deliver a couple of servings to my mother and brother, John.  Both of them love mushrooms.  Upon tasting his first bite, Connie suggested this should be the dish I take to Thanksgiving.



Mushroom Truffle Bread Pudding

Ingredients:

for the bread pudding:
10 c coarsely shredded Nature's Pride multi-grain bread
1 1/2 c milk
3 eggs
1/4 c dried shallots
8 oz baby bellas, sliced
3 shitake mushrooms, coarsely chopped
1 oyster mushroom, coarsely chopped
1 T olive oil
4 oz sweet Italian sausage
1 c mushroom truffle pesto (see below for recipe)
2 c shredded swiss cheese

for the mushroom truffle pesto:
24 oz  package button mushrooms, coarsely chopped
16 oz  package portabella mushrooms, coarsely chopped
1 T olive oil
3 T white or black truffle oil
1 1/2 c finely shredded Romano cheese
1 c toasted pine nuts
1/2 c olive oil

Directions:

Prepare the pesto.  Coarsely chop the mushrooms then put them into a food processor. 



Use a food processor to finely chop the mushrooms.  Pour the olive oil into a large skillet.  Add the chopped mushrooms. 



Cook on medium heat until the vast majority of the liquid has cooked out. 



This could take up to two hours.  Remove the mushrooms from the heat and allow to cool.  Put the mushrooms in the food processor.  Add the truffle oil, Romano cheese and toasted pine nuts. 





Put the lid on and start the processor.  As the processor is running, add the olive oil in a small stream.  Set the pesto aside.

Prepare the bread pudding.  Pour the 1 T olive oil into a medium skillet.  Add the slicd baby bellas, shitakes and oyster mushrooms. 



Crumble and brown the sausage in a small skillet. 



Whisk the eggs with the milk. 




Add the shallots.



When the mushrooms are nice and brown, add them. 





Finely crumble the browned sausage.  Add half of the shredded swiss cheese and all the browned sausage. 



Add the bread in batches, blending well after each. 

Put the bread pudding together.  In a greased 9x13 baking dish, layer half of the bread pudding mixture. 



Top with dollops of the mushroom truffle pesto. 



Smear the pesto around to make a smooth layer. 



Finish with the rest of the bread pudding mixture.  You want lots of craggy pieces so don't smooth this layer. 



Bake at 350 for 40 min.  Top with the rest of the shredded swiss and return to the oven.  Bake for an additional 15 minutes.  Devour. 


As part of the Foodbuzz Tastemaker program, I was given a coupon for a free loaf of bread.

15 comments:

Charmaine @ Speakeasy Kitchen said...

I love mushrooms. Thanks for sharing the recipe! - Charmaine

Drick said...

beautiful dish, I would not begin in knowing where to start... brilliant

roxan said...

Good idea to make a savory bread pudding like this! It looks delicious.

A SPICY PERSPECTIVE said...

OMG. I ADORE sweet bread pudding, and this savory version looks like it could become a new passion. Bookmarking...

Brie: Le Grand Fromage said...

i don't think i've ever had savory bread pudding - looks tasty!

ClassicKitchenTwist said...

Wow! This looks great! I will be up in your area (I'm actually from the surrounding area :)) this next week if you need an unbiased taster! On another note, hope you received your Peppadew product!

Kate said...

Thank you all for your wonderful comments!!! Kate

Fun and Fearless in Beantown said...

This bread pudding looks so wonderful! I've never made a savory bread pudding before but I definitely would want to try this recipe!

Heather @ Side of Sneakers said...

How creative!! I've never heard of a savory bread pudding and I think I like the twist!

whatsfordinneracrossstatelines said...

This sounds so good! I do hope you win, I'd love to meet you at the festival! Crossing my fingers!
-Gina-

Torviewtoronto said...

lovely steps delicious

Lawyer Loves Lunch said...

This savory bread pudding looks spectacular! I hope you win so I can try this at the FB Fest :)

The Southern Cookbook said...

Savory bread pudding! Yummy, I love mushrooms. Looks very good! Good luck on the contest :)

Kim said...

Hi again, i got your message. If you click the "Win Food and Wine Magazine" on my page ( it's a widget at the top left hand side) It should take you right there, if you can't find it, let me know, i will give you the adress. Thanks for the comment. we are in NH , near the Vermont border.

CrystalsCozyKitchen said...

Sounds delicious! Too bad my husband hates mushrooms!