
Focaccia Bread Pudding with Wild Mushrooms and Goat Cheese
This savory, custardy bread pudding makes an irresistible side dish for roast chicken, but it may well become a new tradition at your Thanksgiving table. Serving 4-6 people, this dish pairs nicely with a white wine, like a California Chardonnay, or a red wine, such as a California Pinot Noir.
Featuring California Wines
Ingredients
2 tsp | unsalted butter | |
3 tbsp | extra virgin olive oil | |
250 g | wild mushrooms such as crimini or oyster, sliced or quartered | |
Kosher or sea salt | ||
freshly ground black pepper | ||
½ | large yellow onion, minced | |
2 | cloves garlic, minced | |
1 tsp | dried herbes de Provence | |
250 g | focaccia, 1 to 2 days old, in 1-inch (2.5-cm) cubes | |
125 g | fresh goat cheese with no rind | |
4 | large eggs, beaten | |
500 ml | whole milk | |