The Perfect Pairing
A comforting fall dish from Chef Scott Crawford and a unique
beer from Wicked Weed Brewing
We asked Scott Crawford, chef and owner of Crawford & Son and Jolie, to select something he especially likes to prepare (and eat) during the cooler months. He graciously sent over the recipe for the supremely savory Mushroom Bread Pudding you’ll find below.
What should you drink alongside? Ryan Guthy, President and Co-Founder of Wicked Weed, suggests their Chien de Ferme. A new beer from their farmhouse series, this barrel-aged ale combines the tart flavor of bold Balaton cherries with a light hoppiness. The fresh cherry influence, and a pleasant funkiness on the finish marries well with the earthy richness of the bread pudding.
Visit the CROWN Journal to learn about these Artisans of Craft from our home state of North Carolina.
Bon appétit!
Mushroom Bread Pudding
- 3 cups stale brioche diced
- 1 quart heavy cream
- 2 tablespoons unsalted butter
- 4 eggs
- 4 egg yolks
- 1 medium sweet onion diced
- 2 medium shallots sliced
- 2 cloves garlic sliced
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 3 cups crimini mushrooms sliced
- Sea salt and black pepper to taste
Directions
Pre-heat oven to 300 degrees.
In a large sauce pan over medium heat, add butter. Once melted, add onions, shallots, and garlic. Sauté until onions are translucent, stirring often.
Add cream and bring to a simmer. Remove from heat.
In a stainless steel mixing bowl, whisk the eggs and egg yolks.
Continue gently whisking eggs while adding a small amount of the cream and mushrooms until completely mixed with eggs.
Pour the cream, egg and mushroom mixture over the stale bread; add thyme, rosemary, sea salt and pepper to taste.
Mix thoroughly and allow to sit for 30 minutes.
Spoon mixture in to non-stick muffin molds.
Bake at 300 degrees for 30 to 40 minutes or until center is slightly firm.
Remove from oven and allow to rest for 10 minutes.
Remove from molds and serve warm.
