Mushroom Bread Pudding with Toma & Bay Blue
Serves 8 – 12
3 tablespoons butter
2 cups chopped onions (about 1 large)
1 ½ lb. mushrooms (mix of shiitake caps and creminis), sliced
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoon fresh thyme, chopped
½ cup brandy
¾ cup chicken broth
1 cup heavy cream
2 eggs
2 egg yolks
1 Essential Baking Company Take & Bake Rosemary loaf, baked, cut into 3/4-inch cubes (about 9 cups)
8 oz. Point Reyes Bay Blue, crumbled, divided
4 oz. Point Reyes Toma, shredded, divided
Heat butter in a large skillet over medium heat. Add onions and season with a little salt and pepper; cook until tender, 5 to 7 min. Add mushrooms and season with remaining salt and pepper. Cook over high heat until the mushrooms are browned and all the liquid has evaporated, 5 to 7 min. Add the brandy. Cook, stirring frequently, over high heat until the liquid evaporates and the mixture is a rich brown, about 5 min. Remove from heat and set aside.
Heat the oven to 350F. In a large bowl, whisk together broth, cream, eggs, egg yolks and thyme. Add the bread and the mushroom mixture and gently combine. Let sit for 30 min., stirring occasionally, to saturate the bread. Stir in half of each cheese.
Spray a 2-qt. (or 9×13-inch) baking dish evenly with non-stick spray. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Top with remaining cheese. Bake in 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.)
