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Recipe

Wild Mushroom Bread Pudding with Cambozola Cheese

Rita Maas

Servings: 8-10 in a baking dish, or fills eight 1-cup ramekins

This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can’t find Cambozola, try a blue like Gorgonzola instead.

Ingredients

  • 3 Tbs. plus 2 tsp. butter
  • 2 cups chopped onions (about 2 large)
  • 1-1/2 lb. mushrooms (mix of shiitake caps and creminis), sliced
  • 1-1/2 tsp. coarse salt
  • 3/4 tsp. freshly ground black pepper
  • 1 tsp. dried marjoram
  • 1/2 cup of Madeira
  • 1 can rich beef broth (10-1/2 oz.)
  • 1 cup heavy cream or crème fraîche
  • 2 eggs
  • 2 egg yolks
  • 1 Tbs. chopped fresh thyme
  • 9 oz. peasant or hearty whole-wheat bread, stale or oven-dried (see recipe at left), cut into 3/4-inch cubes (about 6 cups)
  • 8 oz. Cambozola cheese (rind trimmed), cut into 1/2-inch pieces

Preparation

  • Heat 1 Tbs. of the butter in a large skillet over medium heat. Add the onions and season with a little salt and pepper; cook until tender, 5 to 7 min. Remove the onions and set aside. In the same skillet, heat another 1 Tbs. butter. Add half of the mushrooms and season with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook over high heat until the muchrooms are browned and all the liquid has evaporated, 5 to 7 min. Set aside with the onions. Repeat with the remaining mushrooms, using another 1 Tbs. butter and seasoning again with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper. When the mushrooms are brown, add the first batch of cooked mushrooms and the onions back into the skillet. Add the Madeira. Cook, stirring frequently, over high heat until the liquid evaporates and the mixture is a rich brown, about 5 min. Remove from the heat and set aside to cool.
  • Heat the oven to 350F. In a large bowl, whisk together the broth, cream, eggs, egg yolks, thyme, and the remaining 1/2 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bread and the mushroom mixture to the custard; toss. Let sit for 30 min., stirring occasionally, to saturate the bread. Gently stir in the cheese.
  • Brush a 2-qt. (or 9×13-inch) baking dish evenly with the remaining 2 tsp. butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 min. (Alternatively, butter eight 1-cup ramekins and divide the bread mixture among them. Bake until lightly browned and firm, 30 to 35 min.)

Reviews

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Reviews

  • foolishfig | 02/29/2016

    This dish is quite addictive! I have made it for several people and each time the consensus was "yummmmmm" I made one change only, which was to substitute whole milk for the cream. It worked fine. I used crimini mushrooms with just a few shitakes as the flavor of them is quite strong. Another time I use a combo of white and brown and no shitakes, You can use probably any combo that you like as long as it is a sturdy mushroom. The Madeira and Cambazola cheese are absolute musts! (You can get the Cambazola at Costco) The dish is earthy and rich. You will find yourself eating it in front of the fridge at 11:30 at night; cold, straight from the leftover container! All family members have requested this for next Thanksgiving AND Christmas dinners.

  • AlisonBG | 12/23/2012

    This recipe is fabulous! It has been my "go to" recipe for Christmas dinner since it was first published. I make it in a large baking dish and refrigerate it overnight. As written it is very rich. It is easily lightened by adding more mushrooms and using a lighter dairy product. Cambozola makes the dish, so don't leave that out!

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