12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Holiday Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Balsamic Mushroom Bread Pudding


3 TBSP INFUSED Butter Olive Oil*, divided
1-1/2 lbs Fresh Cremini Mushrooms, sliced
1 large Onion, chopped
1/2 cup INFUSED Traditional Balsamic Vinegar
1 tsp Dried Marjoram
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1 can (10.5 oz) Condensed Beef Consomme, undiluted
1 cup Heavy Whipping Cream
2 large Eggs
2 large Egg Yolks
1 TBSP Fresh thyme, minced
1/4 tsp Dried Rhyme
6 cups Day-Old Sourdough Bread, cubed and crust removed
8 oz  Cream Cheese, cut into 1/2-inch cubes


Preheat oven to 350°.

In a large skillet, heat 2 TBSP INFUSED Butter Olive Oil over medium heat. Add half the mushrooms and onion; cook, stirring constantly, 6-8 minutes or until mushrooms are tender. Remove from pan. Repeat with remaining INFUSED Butter Olive Oil and mushrooms.

Return mushrooms and onion to pan. Add INFUSED Balsamic Vinegar, marjoram, salt and pepper. Cook until liquid evaporates, stirring frequently, about 5 minutes. Remove from heat; allow to cool slightly.

In a large bowl, whisk consomme, cream, eggs, egg yolks, and thyme until blended. Stir in bread cubes and mushroom mixture; let stand 10 minutes or until bread is softened.

Transfer to a greased 13x9-inch baking dish; top with cream cheese. Bake, uncovered, 40-45 minutes or until set. Serve warm.

*INFUSED Wild Mushroom and Sage, Rosemary, or Herbes de Provence would be delicious substitutions.

Related Items