Chanterelle and Cheese Bread Pudding
Published: November 17. 2009 4:00AM PST
Makes about 12 servings as a side dish. Wild chanterelles — part of the Pacific Northwest autumn bounty — are an elegant addition to any Thanksgiving feast. They're never cheap, of course, but the flavor is so delicious and intense that they're worth the price. This recipe can be assembled several hours ahead or the night before, then baked just before serving.
2 TBS olive oil
1 C chopped yellow onion
1 C chopped leeks (white and pale green portion)
1 garlic clove, minced
¾ lb chanterelles, sliced into ¼-inch thick strips
6 C cubed day-old bread (crust removed; I prefer Big River pugliese or sourdough)
3 C grated Tillamook extra-sharp Cheddar
3 lg eggs
4 C milk (for a richer filling, use half milk and half cream)
2 tsp Dijon mustard
½ tsp dried thyme
1 tsp salt
¼ tsp freshly ground black pepper
In a large skillet over medium heat, melt butter. Add onion, leeks, garlic and mushrooms, and sauté until the mushrooms are very tender, about 5 minutes. Layer half of the bread cubes in a 9-by-13-inch baking dish that has been lightly oiled. Arrange half of the vegetable mixture on top of the bread cubes, then 1½ cups of the cheese. Add remaining bread and vegetable mixture in the same order.
Whisk together the eggs, milk, mustard, thyme, salt and pepper. Pour this mixture over the ingredients in the dish. Add remaining 1½ cups of cheese. Cover and refrigerate for several hours or overnight.
About 1¼ hours before serving, bake casserole (uncovered) in a preheated 350-degree oven until golden, bubbly and puffy (50 to 60 minutes). Remove from oven and let stand about 10 minutes before serving.
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