At SHW’s October 16 meeting, guest presenter Roxanne O’Brien paired her holiday savory bread pudding with Joe and Cory Morgan’s barbera. Many of you asked for the recipe – Roxanne shares it below along with a couple of notes.

Savory Mushroom, Leek, and Herb Bread Pudding

This has a long list of ingredients, but most of the prep can be done one or two days before assembling and baking.

 I used Village Bakery or Acme focaccia slabs, but any sturdy sourdough or rustic loaf can be substituted. Cut the bread into cubes a day ahead, place on sheet pans in a single layer and dry out in a 325 F degrees oven, or let cubes sit out overnight to dry out.

  • 6 -7 cups (3/4” diced) bread cubes
  • 2 T extra virgin olive oil
  • 3 oz. pancetta, diced small
  • 6 T (3/4 cube) unsalted butter
  • 4 celery stalks, diced 1/4″ pieces
  • 1/2 large yellow onion, diced
  • 3 sliced leeks, white and light green parts (about 3 cups)
  • 1-1/2 T kosher salt
  • 2 tsp fresh ground pepper
  • 3 T chopped fresh oregano leaves
  • 2 T chopped fresh sage
  • 2 tsp dry thyme
  • 1 tsp ground sage or poultry seasoning
  • 1 pound cremini mushrooms (or white and cremini), sliced
  • 1/2 pound shiitake mushrooms (stems removed), sliced
  • 1/4 cup dry sherry
  • 6 large eggs
  • 1-1/2 cups heavy cream
  • 1-1/2 cups chicken stock
  • 1 cup fresh Italian parsley leaves, chopped (tightly packed)
  • 2 cups grated gruyère cheese
  • 1/2 cup fresh grated parmesan cheese

Preheat oven to 350 degrees.

  Heat the oil in a large sauté pan (12”) or Dutch oven pot over medium heat.  Add the pancetta and cook until starting to brown. Stir in the onions, leeks and celery. Season with salt and pepper, then cook until softened and tender.  Add herbs, mushrooms, and sherry and cook until most of the liquid evaporates, stirring occasionally.

 In a large mixing bowl, whisk together the eggs, cream, chicken stock, and Gruyère. Add the bread cube and mushroom mixture. Stir well to combine. Check seasoning. Set aside at room temperature for 30 minutes for bread to absorb liquid. Mixture should be creamy–if necessary, add a bit more stock or cream. Mix well and pour into well-buttered gratin dish, 13 x 9 x 2 inches. Sprinkle with parmesan. Bake for 45 to 50 minutes, until the top is browned, and the custard is set.  Serve hot.