Savory Vegetable Bread Pudding
Brioche or Challah
1 medium leek
1/4 pound fresh white button mushrooms
1/4 pound fresh shitake mushrooms
¼ lb peeled cubed carrot
¼ lb peeled roasted golden beet
¼ lb diced zucchini
1 tablespoon olive oil
1/4 cup brandy
4 large egg yolks
1 large egg
2 cups heavy cream
1/4 teaspoon cayenne
Preheat oven to 300°F.
Cut enough of brioche into small dice to spread in one layer in a shallow baking pan. Bake brioche in middle of oven until dry but not golden, about 12 minutes. Finely chop white part of leek. Trim button stems flush with caps and discard shiitake stems. Cut mushrooms into 1/4-inch dice.
Peel and dice carrot then blanche and shock in ice water. Dice zucchini. Dice roasted golden beet (DO NOT sub red beet for this dish!!!). All of your vegetables should be about the same size.
In a 9-inch heavy skillet cook leek in oil, covered, over moderately low heat, stirring occasionally, until tender, about 5 minutes. Add mushrooms and sauté over moderately high heat, stirring, until tender and any liquid mushrooms give off is evaporated. Remove skillet from heat and add brandy. Carefully ignite brandy and cook over moderately high heat, shaking skillet, until flames die out. Add remaining vegetables. Continue to cook mixture, stirring, until any remaining liquid is evaporated and season with salt and pepper. Transfer mixture to a bowl.
In a large bowl whisk together yolks, egg, cream, cayenne, and salt to taste and gently stir in brioche croutons and veg mixture. Chill bread pudding, covered, until brioche is soaked with custard, 2 to 3 hours up to 1 day ahead and chilled, covered.
Preheat oven to 300°F and butter 8x8 roasting pan or oven proof casserole dish. Make sure that your casserole dish will fit inside another pan that you'll use for the water bath.
Set the bread pudding dish in a roasting pan. Add enough hot water to roasting pan to reach one third up sides of the casserole dish and tent roasting pan with foil. Bake pudding in middle of oven 45 minutes. Carefully remove foil and bake until a knife inserted in center comes out clean, 15 to 25 minutes more. Remove casserole from roasting pan and let stand 5 minutes. Serve puddings warm, garnish with crème fraiche and chives if desired.
*Reduce the fat by subbing evaporated skim milk for the cream!
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