Savory Mushroom & White Truffle Bread Pudding

A feast of fungi! This mushroom recipe uses steeped, dried porcini mushrooms in a savory eggy base, mixed mushrooms studded throughout the pudding, and White Truffle Infused Olive Oil drizzled over the top (imparting flavor and creating a crispy, toasty crust). Sub out the bland stuffing for this flavorful side.

Ingredients: 

1 oz dried porcini mushrooms

1 cup vegetable or chicken broth  

2 tablespoons Porcini & Sage Infused Olive Oil 

1/2 lb. mixed mushrooms (cremini, shiitake, and oyster), sliced 

2 each shallot, peeled and chopped 

1 leek, light green and white parts sliced 

4 sage leaves, chopped 

2 tablespoons of cognac (or sherry) 

6 eggs 

1 1/2 cups heavy cream 

1 1/2 cups milk 

1 cup gruyere, grated 

1 teaspoon Fleur de Sel

12oz brioche bread, torn into hunks and pieces and toasted 

1 tablespoon White Truffle Infused Olive Oil 

1 teaspoon Pepe e Aglio Seasoning

1/2 cup parmesan cheese, grated 

Instructions: 

Place dried mushrooms and broth in a small saucepan and bring to a low simmer. Simmer for 5 minutes, remove from the heat, and set aside to steep for 10 minutes. Remove the mushrooms from the saucepan, chop, and set aside. Reserve the liquid as well. 

Drizzle a 13x9-inch baking dish or casserole dish with one tablespoon of Porcini & Sage Infused Olive Oil and set aside. 

Place the remaining tablespoon of Porcini & Sage Infused Olive Oil in a large skillet and heat over medium-high. Once hot, add the mushrooms and sauté until tender, about 5 minutes. Add the shallots, leeks, and sage to the skillet, stir to combine, and continue to sauté until the leeks and shallots are tender. Deglaze the skillet with cognac, add the steeped mushrooms, and continue to cook until the liqueur has evaporated. Remove from the heat and set aside. 

Place eggs, cream, milk, reserved liquid, gruyere, and salt in a large bowl and whisk until blended. Add the toasted bread and the mushroom-leek mixture to the bowl and gently stir to combine. Transfer the mix to the prepared baking dish and spread it in an even layer. Wrap the baking dish and refrigerate overnight. 

Preheat oven to 350°F and remove the bread pudding from the refrigerator 30 minutes before baking. Drizzle the pudding with Truffle Infused Olive Oil, add Pepe e Aglio seasoning, and sprinkle with parmesan cheese. Place in the oven and bake for 40-45 minutes or until puffy. Adjust oven temperature to broil and toast for 3-5 minutes or until deeply golden and lightly toasted on the top. Remove from the oven and serve hot.