Savory bread pudding with wild mushrooms & Butterkase
Butterkäse is mild and buttery with a smooth delicate texture. It's the perfect complement to the earthy wild mushrooms in this decadent bread pudding.
- 2 tablespoons unsalted butter plus more for greasing
- 1 large shallot minced
- 5 cloves garlic minced
- 6 cups mixed wild mushrooms thinly sliced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1½ cups heavy cream
- 2 eggs
- 8 oz Imported Butterkaas cheese grated
- ¼ cup chives plus more for serving
- 6 cups challah cubed
Preheat oven to 350˚F. Grease a 9×13-inch baking dish with butter.
In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
Add the garlic and rosemary and stir for 30 seconds, until the garlic is fragrant.
Add the mushrooms and cook for 6-8 minutes, until cooked down. Season with salt and pepper. Reserve the mushroom mixture off the heat.
In a large bowl, add the heavy cream, eggs, Butterkaas, and chives, making sure to season with salt and pepper, and whisk to combine.
Add the challah and reserved mushrooms and stir until fully incorporated. Let rest for 30 minutes at room temperature.
Bake for about 45 minutes, or until the top is browned and custard is baked through. Let cool for at least 15 minutes before serving.