Target: 6 × 4 inches · landscape

Wild Mushroom and Gruyère Bread Pudding

125 min · 8 side-dish servings

Ingredients

□ 1 lb sturdy day-old country bread, cut into 1-inch cubes

□ 1 tbsp olive oil

□ 4 tbsp unsalted butter, divided

□ 1 1/2 lb mixed wild mushrooms, trimmed and sliced

□ 1 medium shallot, finely diced

□ 2 garlic cloves, minced

□ 1 tbsp fresh thyme leaves

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 3 large eggs

□ 1 1/2 cups heavy cream

□ 1 cup whole milk

□ 1 tsp Dijon mustard

□ 1/4 tsp ground nutmeg

□ 1 1/2 cups grated Gruyère, divided

□ 2 tbsp chopped fresh parsley

1. Heat oven to 350 F. Oil and toast bread cubes until dry at the edges; butter the baking dish.

2. Brown mushrooms in batches until their liquid evaporates. Add shallot, garlic, thyme, salt, and pepper.

3. Whisk eggs, cream, milk, Dijon, nutmeg, and salt. Toss custard-ready bread with mushrooms and Gruyère.

4. Soak bread in custard for 20 minutes; top with cheese. Bake at 350 F until set at 160 F, about 35-40 minutes.

5. Rest 15 minutes, scatter with parsley, and serve warm.

Cook’s note: Brown mushrooms until the pan is dry so their moisture does not soften the custard.