Morels and goat cheese bread pudding

*

By Willoughby Arevalo and Isabelle Kirouac

Serves 3-4 people

This rich and decadent recipe riffs on a savoury bread pudding from Victoria’s ReBar Modern
Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz. We served it with lightly steamed
asparagus and an exquisite mixed greens salad from Hannah Brook Farms. And how about a
glass of sherry?

Custard:
3 eggs
½ cup heavy cream
½ cup milk (we used goat milk)
Salt and pepper
½ lb (225 grams) crusty sourdough bread (can be stale), cut into 1” cubes
About 100 grams or 1 cup shredded Farm House goat cheddar
About 100 grams or 1 cup shredded Farm House Kabritt (a hard, buttery goat cheese with a
natural rind. Substitute Tomme or Manchego if you can’t find this one)
1 Tbsp fresh thyme leaves
1 Tbsp fresh sage leaves, chopped
2 Tbsp chives, chopped, plus a flower head, separated, for garnish

Mushrooms:
3 Tbsp butter (preferably unsalted)
½ lb fresh morels, brushed clean, large ones cut in rings and small ones left whole (or substitute
1 oz or more dried morels by soaking in a small amount of tepid water until pliable, about 15
minutes. Reserve soaking liquid for another use, or reduce it to1/4 cup, and strain it into the
custard)

1 large or 2 small shallots, chopped
1 clove garlic, chopped
Salt and pepper
1-2 oz glug sherry (we used a medium oloroso type)

Beat together the eggs, milk and cream with a pinch of salt and a good grind of pepper. Mix in
the bread chunks, squishing it a little to sponge up the custard. Let rest for an hour, mixing a
few times so the bread absorbs evenly.

Preheat oven to 350°. Heat a big skillet over medium high, and add the butter. When it stops
foaming and before it browns, add the morels and let them cook without stirring for 2 minutes.
Stir in the shallots. Cook another 3 minutes, then lower the heat to medium. Stir in the garlic,
some salt, and pepper. In about 2 more minutes, deglaze the pan with the sherry, scraping the
browned bits from the pan. Take it off the heat and let cool a few minutes.

Butter a loaf pan. Fold most of the cheeses, herbs and morel mix into the custard, saving a little
of each to go on top. Transfer to loaf pan and top with remaining morels, then cheeses, then
herbs. Bake until crispy, golden and bubbly, about 35-40 minutes. Let rest a few minutes before
cutting. Garnish with chive flowers and serve.

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