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BG Recipes: Mushroom bread pudding

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Now this is the perfect holiday dish — rich with flavor and wholesome goodness, our mushroom bread pudding certainly will surprise and delight your guests of the season.

Note that this isn’t a dish for the novice cook as much of the ingredients must be prepared in advance.  Enjoy!

10 x 4oz servings (individual souffle dishes)


5 cups toasted brioche cut into 2″ chunks

1 cup cooked wild mushrooms

1/2 cup cooked leeks

1/2 cup diced and roasted carrots

1/2 cup roasted and diced butternut squash

1/2 cup grated parmesan cheese

1/2 cup grated gruyere cheese

2 tbsp fresh thyme

For the custard:

1 quart heavy cream (also can use half and half)

8 yolks

4 whole eggs



1.  Pre-heat oven to 350 degrees

2.  Spray souffle dishes with non-stick baking spray

3.  Place all ingredients except custard in a large mixing bowl and toss

4.  Add custard and mix

5.  Spoon the mix into souffle dishes and bake for 20-25 minutes or until golden brown
note: using a casserole dish will require a longer bake time