Savory Bread Puddings with Wild Mushrooms
- For the bread puddings
- ½ cup milk
- 3 day old White rolls
- 2 shallots
- 2 ounces Bacon
- 1 bunch parsley
- 1 tablespoon clarified butter
- 1 egg yolk
- 2 egg whites
For the bread puddings, heat milk to a boil. Cut rolls into thin slices. Pour milk over roll slices and let soak for about 20 minutes.
Peel shallots and dice finely. Cut four thin slices from bacon and set aside. Finely dice remaining bacon. Rinse parsley, shake dry, pluck leaves and chop finely. Heat clarified butter, sauté bacon and shallots, add parsley and stir into soaked bread slices. Add egg yolks to bread mixture, season with salt and pepper and mix thoroughly, adding more milk if mixture is too dry. Beat egg whites until stiff and fold into bread pudding mixture.
Grease four small soufflé dishes and line each with a slice of bacon. Fill soufflé dishes with bread pudding mixture. Pour hot water about two fingers' width deep in an oven-proof baking dish. Set soufflé dishes in water in baking dish. Bake bread puddings in oven preheated to 350°F for about 20 minutes.
For the mushrooms, scrub mushrooms and cut into pieces as necessary. Peel and dice onion. Heat clarified butter and briefly sauté onion and mushrooms. Add broth to mushroom mixture and simmer to reduce liquid to about 6 tablespoons. Stir crème fraîche into mushrooms, return mixture to a boil and season with white wine, salt and pepper. Garnish bread puddings and mushrooms with chives to serve.