2015: Balsamic Mushroom Bread Pudding with Melting Fontina Cheese

  • Chef: Catherine Wilkinson
  • Ready in: Prep: 30 minutes Bake: 45 minutes
  • Serves: 5 or more
  • Complexity: easy
2015: Balsamic Mushroom Bread Pudding with Melting Fontina Cheese


  • 3 tablespoons PLUS 2 teaspoons butter, divided
  • 2 cups chopped onion
  • Salt and freshly ground black pepper
  • 1 1/2 pounds fresh mushrooms (any variety), sliced
  • 1 teaspoon dried marjoram
  • 1/2 cup aged balsamic vinegar
  • 1 can (10.5 ounce) beef broth or stock
  • 1 cup heavy cream
  • 2 large eggs PLUS 2 egg yolks
  • 1 tablespoon finely chopped thyme PLUS thyme sprigs for garnish
  • 6 cups cubed hearty white bread (into 3/4 inch cubes) allowed to dry out for a few hours. If you don't have time, it's fine to use fresh!
  • 8 ounces Rumiano Organic Fontina Cheese, cut into pieces


1. Heat 1 tablespoon of the butter in large skillet over medium heat. Add the onions and season with a little salt and pepper. Cook until tender, 5 – 7 minutes. Remove the onions to a plate and set aside. 2. In same skillet heat another 1 tablespoon of the butter. Add half the mushrooms and season with more salt and pepper and 1/4 teaspoon of the marjoram. Cook over high heat until the mushrooms are browned and liquid has evaporated, 5 -7 minutes. Remove from pan and set aside with the onions. 3. Repeat with another tablespoon of butter and remaining mushrooms, adding salt and pepper and 1/4 teaspoon of the marjoram. When they are browned, add the first batch of mushrooms and the onions back into the skillet. Add the balsamic vinegar. Cook, stirring frequently, over high heat until liquid evaporates and mixture is a rich brown, about 5 minutes. Remove from heat and set aside to cool. 4. Preheat oven to 350 degrees F. In a large bowl, whisk together the beef broth, cream, eggs, egg yolks, thyme and the remaining marjoram. Season with salt and pepper to taste. Add the bread and mushroom mixture and stir to incorporate. Let stand for 10 minutes. Gently stir in the cheese. 5. With the remaining 2 teaspoons of butter, grease a 9” X 13” baking dish. Pour the bread pudding into the baking dish, and smooth evenly into dish with back of spoon. Bake in preheated oven until browned and firm, about 45 minutes. Spoon onto serving dishes and garnish with a sprig of thyme. Serve slightly cooled, but still warm.

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