Mushroom Bread Pudding with Vanilla Lobster Sauce

Oxmoor House
This is an intriguing meatless entrée with a velvety seafood sauce that whispers of vanilla.
6 servings


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1/4 cup butter
1 (3.5-oz.) package fresh shiitake mushrooms, sliced
1 cup thinly sliced leeks
1/2 cup thinly sliced celery
8 cups torn crusty white bread (not sandwich bread)
1 1/2 cups whipping cream
1/4 cup clam juice
4 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of ground white pepper
Garnish: fresh tarragon


Prep: 15 Minutes
Cook: 54 Minutes
Other: 30 Minutes

Melt butter in a large skillet over medium heat. Add mushrooms, leeks, and celery; sauté 7 to 8 minutes or until tender. Combine sautéed vegetables and bread in a large bowl; toss well.

Combine whipping cream and next 6 ingredients; pour over bread mixture, and toss well. Cover and let soak in refrigerator 30 minutes.

Meanwhile, prepare Vanilla Lobster Sauce.

Pour bread pudding mixture into a buttered 11" x 7" baking dish. Bake, uncovered, at 350° for 45 minutes or until set and lightly browned. Serve Vanilla Lobster Sauce over bread pudding. Garnish each serving, if desired.

Created date

August 2009