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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

Step 1
Preheat an oven to 190°C. Using 1 tsp butter, grease the bottom and sides of a 2-l baking dish. An oval baking dish measuring about 33 by 20 by 4 cm works well.
Step 2
Heat 1-1/2 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms. Do not stir for 30 seconds to allow the mushrooms to sear on one side. Then season with salt and pepper and continue cooking, stirring occasionally, until the mushrooms are nicely browned and tender, about 3 minutes, adjusting the heat if necessary to prevent scorching. Set aside on a plate.
Step 3
Let the skillet cool slightly, then add the remaining 1-1/2 tbsp olive oil and return to medium-low heat. Add the onion, garlic, and herbes de Provence. Sauté until the onion is soft, 5 to 10 minutes.
Step 4
In a large bowl, combine the focaccia, mushrooms, and sautéed onions and garlic. Add the goat cheese in small clumps. Toss gently with a spatula.
Step 5
In a bowl, whisk together the eggs, milk, 1 tsp salt, and several grinds of black pepper. Pour over the bread mixture and stir gently with a rubber spatula. Let stand for 15 minutes, stirring once or twice, so the bread absorbs some of the liquid.
Step 6
Transfer to the prepared baking dish and dot the surface with the remaining 1 tsp butter. Bake until puffed, nicely colored on top, and firm to the touch, about 35 minutes. Let cool 15 minutes before serving.

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Dinner, Fruits & Vegetables, Main Courses, Vegetarian or Vegan

Focaccia Bread Pudding with Wild Mushrooms and Goat Cheese

Ingredients

Step 1

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Step 5

Step 6

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