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Mushroom Bread Pudding with Vanilla Lobster Sauce

Mushroom Bread Pudding with Vanilla Lobster Sauce

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

Oxmoor House MAY 2008

  • Yield: 6 servings
  • Cook time: 54 Minutes
  • Prep time: 15 Minutes
  • 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.