Going beyond the customary side dishes for beef (mushrooms and a gratin), we've combined all the luxurious flavor of wild mushrooms sautéed in cream with good buttered toast for these single-serving puddings, giving every guest a perfect mix of crisp, golden surface and warm, melting interior.
· Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not unmold pudding from baking dish). · Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature. · Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered. If making the fillet of beef, bake puddings while beef stands (meat can stand a little longer).
Recipe information
Total Time
1 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
Step 3
Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
Step 4
Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
Step 5
Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
Step 6
Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
Step 7
Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
Recipe notes
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