Morel Mushroom and Cheddar
Bread Pudding
Colin Crowley, Terlato Wine Group Executive Chef
Serves 6


3 C Fresh morel mushrooms, quartered
1/2 Red onion, minced
1/2 t Fresh thyme
1 "Pullman" loaf of brioche, diced large
and toasted
6 Large eggs
1 pt. Heavy whipping cream
1/2 C White cheddar cheese
2 T Butter


Sauté the onions until translucent in the butter, and add the mushrooms.  Sauté over medium heat for 8 minutes, season with thyme, salt and pepper, stirring occasionally. 

Chill for 10 min.  Mix the eggs and cream together, and season with salt and pepper.  Grease a standard pie tin with butter, and layer the toasted brioche inside.  Mix the mushroom mixture on top, pour in the cream mixture and then sprinkle the cheese on top. 

Place in a water bath and bake covered at 350° for 45 minutes.  After 45 minutes, remove from the water bath and cover and bake for an additional 10 minutes to brown. 

Serve as a side dish with game, poultry or veal.