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Wednesday, 09 July 2014 17:59

Gluten Free Mushroom Bread Pudding Featured

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Mushroom Bread Pudding Mushroom Bread Pudding The Little Aussie Bakery & Cafe
An elegant take on a simple homestyle favorite!

  • Ingredients:

    1 pound cubed gluten free caraway rye bread (better if it’s a few days old – as long as it’s not moldy!)
    2 ounces dried Porcini mushrooms
    1 cup boiling water
    4 tablespoons butter (we use EarthBalance SoyFree & Dairy-Free)
    1 large onion, finely chopped
    2 pounds assorted fresh chopped mushrooms
    2 cloves minced garlic
    1 ¾ cups chilled coconut cream or heavy dairy cream
    5 large beaten eggs
    ½ cup grated cheese (we use Daiya for dairy-free )

  • Instructions:
    1. Preheat oven to 350◦ F.
    2. Place the dried mushrooms together in a bowl. Pour the boiling water over the mushrooms and steep for 30 minutes.
    3. As the mushrooms soak, toast the bread cubes in the oven until just dry, about 10 minutes.
    4. Meanwhile, grease a 13 x 9 inch baking pan.
    5. After 30 minutes, remove the mushrooms from the water and set aside. Strain the liquid from soaking to remove the sediment at the bottom and set aside.
    6. In a large skillet, melt 1 tablespoon of butter or EarthBalance Soy-Free over medium heat. Add chopped onions and cook until soft. Season with salt and black pepper if desired and add to the bread cubes bowl.
    7. Add 2 more tablespoons butter or EarthBalance Soy-Free to the same skillet. First add the chopped fresh mushrooms and garlic. Cook uncovered until the mushrooms are golden and any liquid has evaporated. Then, stir in the chopped reconstituted mushrooms. Add salt and pepper to taste. When hot, pour the mushrooms into the bowl of bread crumbs and onions.
    8. Pour the liquid you saved from soaking the mushrooms into the skillet you used to cook the mushrooms. Scrape the bottom of the skillet with a wooden spatula to release any residue and allow this to cook into the mushroom liquid. Reduce the liquid to about ¼ cup.
    9. Add the reduced liquid to the bread mixture, stirring well.
    10. In a separate bowl, whisk together the eggs and cream (if using coconut cream, scrape only the thick cream from the top of the chilled can, discarding the water). Add salt and pepper if desired.
    11. Pour the egg mixture over the bread mixture and combine thoroughly.
    12. Transfer to the prepared 9×13 inch baking dish and dot the top with remaining 1 tablespoon of butter or EarthBalance Soy-Free.
    13. Bake at 350◦ F for 25 minutes.
    14. Sprinkle the top with grated cheese (if desired) and continue to bake until a knife inserted in the center comes out clean (about 25 minutes more).
    15. Serve hot and enjoy! This recipe makes about 6 servings.
  • Serves: 6
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Elegant evenings, Crowds/parties, Comfort food, Thanksgiving, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: We generally forgo the cheese altogether but if you must have "cheez," try Daiya for dairy- and soy-free! Parmesan is a good choice if you eat dairy.
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