The constant downpour of rain outside has meant a craving for warm, comforting, soul-soothing dinners. Sunday night was just that – pouring rain outside, and a bubbling crockpot full of onions, carrots and pot roast, soon to become sliced roast with copious amounts of gravy. Potatoes would be the typical accoutrement, but to me, nothing is more dull than simple boiled potatoes. (Yes, even when painstakingly tourned as I had to in culinary school). b.o.r.i.n.g.
Bring in my new favorite simple starch …… wild mushroom bread pudding!
(Oops, I might have forgotton to take a picture. But it’s so easy you can picture it yourself. I promise.)
Wild Mushroom Bread Pudding – serves 2
2 big handfuls of bread cubes (I used potato flake dinner rolls)
a small knob of butter
1/2 cup assorted mushrooms (I used portobello, oyster and shitake mushrooms), chopped.
1/2 cup half and half
1. Roughly tear bread up into 1″ pieces. Place on baking sheet. Bake at 350degrees for 10min (until toasted and a bit crunchy).
2. Melt butter in a fry pan. Add onion – sweat until translucent.
3. Add mushrooms – fry until soft and moisture is mostly gone.
4. Whisk together egg and milk. Pour over bread. Fold in mushrooms.
5. Cut a small round of parchment to fit in the bottom of two ramekins. Divide mixture between the two ramekins.
6. Place in a baking dish, fill with hot water so that it comes halfway up the side of the ramekins.
7. Bake 30min or until puffed and when a skewer comes out clean.
8. Run a knife around the outside, invert onto plate. Remove parchment circle.
This was unbelievably yummy. And it was a good chance to buy those bakery buns that get marked down in price when they are a day old – perfect for this, and so cheap. I’ll make this often!