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I was pleasantly surprised during my recent visit to the farmer’s market to find chanterelle mushrooms being sold for just $5 a basket. Chanterelle mushrooms are normally $20 – $25 a pound and I managed to walk away with a sizable haul for just $10. The vendor had mentioned that there was some sort of overabundance of chanterelle mushrooms this year. I am not sure if this is true or not; however, I would highly recommend checking your local markets for lower priced chanterelles. The flavor, aroma and texture of chanterelle mushrooms are just amazing. Continue reading for the Chanterelle Bread Pudding recipe.
Chanterelle Bread Pudding
Ingredients
- 4 cups fresh bread cubes (1 inch cube, preferably challah or brioche)
- 1 pound fresh chanterelle mushrooms
- ¼ pound fresh cremini mushrooms, stems trimmed
- ¼ pound fresh shiitake mushrooms, stems trimmed
- ½ cup finely chopped shallot
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- ½ cup finely chopped Italian flat-leaf parsley
- 3 garlic gloves, finely chopped
- 2 ½ cups half and half
- 4 large eggs
- ½ cup grated Parmiagiano-Reggiano, plus more for topping
- Whole Italian flat-leaf parsley leaves, for garnish
Instructions
- Preheat oven to 350°F. Place a rack in the middle of the oven.
- Spread bread cubes in an even layer on a rimmed baking sheet. Bake until golden-brown (about 20 minutes).
- Chop cremini and shiitake mushrooms into ¼ inch thick pieces. Tear the chanterelle mushrooms into similar sized pieces.
- Warm butter in a 12-inch heavy skillet over medium heat. Add shallot and cook, stirring occasionally, until they start to soften (about 3 minutes). Add mushrooms, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. The mushrooms will give off a lot of liquid. Cook the mixture until all of the liquid has evaporated (about 15 – 17 minutes). Add parsley and garlic and continue cooking for an additional 2 minutes, stirring occasionally (don’t let the mushrooms start sticking to the bottom). Remove from the heat.
- In a large bowl, whisk together half and half, eggs, Parmiagiano-Reggiano, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir in the mushroom mixture and bread cubes. Fold gentle until the bread cubes are well coated. Let stand for 10 minutes.
- While waiting, lightly butter a 9 x 13 baking dish.
- Spread the mushroom-bread mixture evenly into the buttered baking dish and bake until firm and golden brown (about 45 minutes).
- Spoon a serving into a small bowl and garnish with parsley leaves.
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Toby says
I adore savory puddings! This looks great.
I have to say, your photography always makes me feel inadequate and inspired at the same time. That isnt an easy feat.
Cheers
Toby
eatgreek.net says
yummy!!! 😀
Brie says
yum, great savory bread pudding recipe. looks lovely and i can only image it smells and tastes just as wonderful.
Lisa { AuthenticSuburbanGourmet } says
Savory bread pudding + chanterelles = divineness! Nicely done!!!
Michelle says
Love this savory bread pudding, especially the use of mushrooms!
Shea M. @ Blissfully Unrefined says
Wow, this sounds ridiculous! I wish you had posted this a couple of months ago while I was still in Germany, and Chanterelles (which they call Pfifferlinges) were dominating the farmer’s market. I’ll have to keep my eyes peeled out here and try out your recipe!
Brandon Matzek says
@Toby Thank you! I am glad you enjoy my recipes and photography. No need to feel inadequate though – you have a wonderful blog. That corn chowder looks delicious!
@Shea M. Thanks! Definitely save this recipe for next year then, it is a treat.
Tiffany says
I’m headed to the Hillcrest Farmers Market now, I will look for them, thanks for the tip!
Rich says
Chantrelles are a fantastic idea for this! I am nuts about them, and finding them for $5/a basket? Well, I’m jealous, to say the least.
Caitlin says
I have never had the desire to make bread pudding, but for some reason this recipe sounds great to me! I think I’ll have to give it a try. Thanks for the inspiration, and the little push to try something new! You’re pictures are lovely!
Susan @ One Less Thing says
Looks like something that could be used as a stuffing for Thanksgiving. Yummy.
Brandon Matzek says
@Rich So I recently discovered that Costco is also selling Chanterelles for $9 a pound!! Another good deal.
@Caitlin No desire to make bread pudding?! I’d have to say it is one of my favorite things (sweet or savory). Perhaps because I really enjoy bread 🙂
Loren says
I ran across your post on Chanterelle Bread Pudding a few weeks back and we made it for Thanksgiving. It turned out fantastic. It’s been a great year for Chanterelles up here so we’ve been having a lot of fun trying new recipes with them. 45 minutes from home, we were able to schlog through the woods and pick buckets of them. What a treat. Thanks for sharing a great recipe.
~Loren
Brandon Matzek says
@Loren I am so jealous that you are able to forage for fresh Chanterelles!! I am going to have to plan a trip up to the Northwest 🙂