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Walter's Bistro Wild Mushroom and Blue Cheese Bread Pudding
1/2 C. chopped onion
1/2 C. chopped assorted mushrooms
1 T butter
2 eggs, beaten
1 C. whole milk or cream
1 t. chopped fresh thyme
1/2 t. chopped fresh rosemary
1/4 t. salt
pinch black pepper
2 C. cubed bread
1/2 C. crumbled blue cheese
Preheat oven to 300�F. Saut� onion and mushrooms in butter until soft. Whisk together eggs and milk; add herbs, salt and pepper and bread, mixing well. Mixture should be moist, with some excess liquid not absorbed by bread. Stir in blue cheese and mushroom mixture. Let stand 30 minutes.
Grease 6 ramekins or foil cups. Fill with bread mixture. Bake in a water bath 30-45 minutes or until just set. Remove ramekins from pan. Serve warm.
Note: Bread puddings may be made in advance and reheated.
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