Herbed Schmaltz & Mushroom Bread Pudding
Cornhusker Kitchen
6–8 as a side, 4–5 as a main
25 minutes
45 minutes
Holiday & Seasonal
Ingredients
blank
1 loaf (about 12 oz) rustic sourdough or French bread, cubed and slightly stale
4 tablespoons Cornhusker Kitchen Gourmet Antibiotic-Free Chicken Fat (Schmaltz)
- 10 oz cremini or mixed mushrooms, sliced
- 1 small yellow onion, finely diced
2 celery ribs, diced
2 garlic cloves, minced
1 teaspoon fresh thyme (or ½ tsp dried)
1 teaspoon fresh rosemary, minced (or ½ tsp dried)
½ teaspoon salt, plus more to taste
Fresh cracked black pepper
blank
4 large eggs
1¾ cups whole milk
½ cup heavy cream
½ teaspoon Dijon mustard
½ cup grated Gruyère or Swiss cheese
Directions
Cut bread into 1-inch cubes and let them sit out overnight, or toast in a 300°F oven for 10-15 minutes until slightly dry, but not browned.
In a large skillet, heat schmaltz over medium heat. Add onions and celery, cooking until softened (about 5 minutes). Add mushrooms, garlic, herbs, salt, and pepper. Cook until mushrooms release their moisture and begin to brown (another 6-8 minutes). Set aside.
In a large bowl, whisk together eggs, milk, cream, Dijon mustard, and a pinch of salt and pepper.
Grease a 9x13 baking dish with a bit of schmaltz. In a large bowl, toss toasted bread cubes with the mushroom mixture and half the cheese. Pour into the prepared baking dish. Slowly pour the custard over the top, pressing down lightly so the bread soaks it up. Let sit for 20-30 minutes to absorb, or refrigerate overnight if making ahead.
Preheat the oven to 375°F. Sprinkle remaining cheese on top and bake uncovered for 40-45 minutes, until the top is golden and the center is set. Let cool for 10 minutes before serving.
