Emmentaler Bread Pudding with Mushrooms
Melted, nutty Imported Emmentaler and earthy mushrooms are warm and comforting. Serve with a light side salad.
- 8 oz day old brown bread cubed
- 1/2 cup white wine
- 10 oz mixed mushrooms cut into small pieces
- 1 onion chopped
- 1 garlic clove chopped
- 1 bunch of parsley finely chopped
- 1 tbsp oil
- 7 oz Imported Emmentaler AOP finely grated
- 1-1/2 cups milk
- 4 eggs
- 1 tbsp mustard
Preheat over to 350.
Place bread cubes in a large bowl, drizzle with white wine and set aside.
Place oil in a large skillet over medium heat. Saute mushrooms, onions and garlic until onions are translucent. Add parsley and season with salt and pepper. Remove from heat.
Place the bread and mushroom mixture in a greased casserole dish. Whisk together the milk, eggs, mustard, salt and pepper to taste. Pour eggs over bread and mushrooms.
Bake for approximately 30 minutes, until cheese is melted and edges of bread are slightly browned.