Mushroom Bread Pudding with Vanilla Lobster Sauce
More From Oxmoor House
Other: 30 Minutes
- 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
- Vanilla Lobster Sauce
- Garnish: fresh tarragon
- 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.
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