Wild Mushroom Savory Bread Pudding

(Adapted & Modified from Tante Marie’s Cooking School, Fine Cooking, 12/98. Jodi L.)

INGREDIENTS

1. 3 tbsp + 2 tsp Marino Organic Extra Virgin Olive Oil
2. 2 cups finely chopped Onions
3. 1 ½ lbs Mushrooms, sliced (Chanterelle, Crimini, Shitake, etc.)
4. Casina Rossa Truffle and Salt
5. ½ cup Madiera
6. 1 ½ cup Beef Stock (natural, with low sodium)
7. 1 cup Heavy cream
8. 2 Eggs/2 Egg yolks
9. 9oz Italian bread, i.e. Pugliese, cut into ¾ in cubes and drained

DIRECTIONS

1. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat.
2. Add onions, season with a pinch of salt, and cook until soft, 5-7 minutes (stir often).
3. Remove onions and set aside.
4. In the same pan heat another tbsp extra virgin olive oil and add half the mushrooms, and another sprinkling of salt.
5. Cook over med heat until mushrooms are browned and softened, and the liquid has evaporated.
6. Set aside and repeat with another tbsp of extra virgin olive oil and remaining mushrooms.
7. When the second batch of mushrooms is cooked, return the first batch of mushrooms and onions to the pan.
8. Add the Madeira. Cook, stirring frequently, over med-high heat, until the liquid evaporates and the mixture is a rich brown, about 5 minutes.
9. Remove the pan from the heat and set aside to cool.
10. Heat oven to 350*
11. Brush the remaining 2 tbsp extra virgin olive oil all over the insides of a 9×13 in baking dish.
12. In a large bowl, whisk together stock, cream, eggs, egg yolks, and a generous pinch of Ritrovo Selections Truffle & Salt.
13. Add the bread and the mushroom mixture and toss.
14. Let sit for 15 min, stirring occasionally, to saturate the bread.
15. Transfer to a dish, evenly, and bake until lightly browned, and set, 40-45 min.

Buon Apettito!