Fancy, Freezable Wild Mushroom Bread Pudding Cups
I have a bit of a confession. I was a little scared about making this recipe. The original recipe’s Wild Mushroom Bread Pudding ramekins just seem so fancy! I wasn’t sure I was up to the task. Plus, who really has that many ramekins lying around (and are able to find them at a moment’s notice)? I think I have 4…somewhere. So, I converted the recipe to use in a muffin tin. We all have one of those, right? But, I was still a little worried that the fanciness of the recipe would mean it was difficult. I was so wrong! This recipe is incredibly easy and comes out so beautiful that your family or guests will think you’ve been slaving over them all day. It takes a bit of a time investment, about an hour and 15 minutes with prep and cooking time, but the cute little Wild Mushroom Bread Pudding Cups you get as a result are so worth the investment. And, our kids loved them, too!
Wild Mushroom Bread Pudding Cups
Kristi @ Onceamonthmom.com Adapted from Wild Mushroom Bread Pudding
- 4 cups bread cubes (preferably brioche or challah; cut in 1/2-inch cubes)
- 1.5 cups fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
- 0.5 tablespoon shallot, finely chopped
- 2 tablespoons butter, unsalted
- 0.5 cup parsley, finely chopped
- 2 teaspoons garlic, finely chopped
- 2 cups half-and-half
- 4 medium eggs
- 0.5 cup Parmigiano-Reggiano, grated
- 1 teaspoon salt, divided
- 0.5 teaspoon pepper, divided
Preheat oven to 350F with rack in middle.Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes. Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, half of salt and pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
Whisk together half-and-half, eggs, cheese, salt, and pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let
stand 10 minutes for bread to absorb some of egg mixture. Meanwhile, butter muffin wells, then put a round of parchment in bottom of each and butter parchment. Spoon mixture into muffin wells and bake until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
Note: If you’re using well-coated or silicone pans, you may not need to use the parchment circles. My pans have a silicone coating, and the Pudding Cups fell right out without the parchment.
Divide BAKED puddings among freezer bags and freeze. To serve: Thaw. Microwave for 15-30 seconds.
Servings: 4 (12 bread pudding “muffins”)
**conversion chart image provided by Erik Spiekermann
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