Joël Legendre’s Cheese and Mushroom Bread Pudding

Joël Legendre’s Cheese and Mushroom Bread Pudding

  • Preparation 15 min
  • Cooking 45 min
  • Cooling 2 h
  • Makes 4 to 6 servings
  • Vegetarian
  • Nut-free

Categories

Ingredients

    • 6 eggs
    • 2 cups (500 ml) soymilk
    • 2 cups (500 ml) 35% cream
    • 1/2 cup (125 ml) grated Parmesan cheese
    • 1/2 cup (125 ml) grated Jalsberg cheese
    • 1/4 cup (60 ml) finely chopped chives
    • 2 cloves garlic, crushed
    • 1/2 teaspoon (2.5 ml) Espelette pepper
    • 1/2 teaspoon (2.5 ml) onion salt
    • 1/4 teaspoon (1 ml) nutmeg
    • 2 tablespoons (30 ml) butter
    • 1 tablespoon (15 ml) olive oil
    • 4 baskets white button mushrooms (or mixture of your choice)
    • 10 cups (2.5 litres) day-old bread, coarsely chopped
    • Salt and pepper

Preparation

Note from Ricardo

This recipe comes from Joel Legendre’s book "Biographie gourmande".

Personal Note