Corn, Huitlacoche and Cremini Bread Pudding
Savory and earthy bread pudding with sauteed cremini mushrooms, corn, huitlacoche, and ricotta and queso anejo cheeses.
2 qt. bread cubes
2 oz. butter
1 tbsp. olive oil
2 large onions, chopped
10 oz. cremini mushrooms, trimmed
2 cloves garlic, minced
1 tbsp. dried thyme, crumbled
18 oz. half-and-half
6 whole eggs
4 oz. chicken rich chicken stock
6 oz. huitlacoche
6 oz. ricotta
4 oz. queso añejo, grated
1. Toast bread cubes; set aside. Sauté onions, mushrooms, and garlic in butter and olive oil. Add thyme to taste.
2. Blend half-and-half, eggs, and chicken stock.
3. Combine bread cubes, vegetables, and liquid ingredients; soak. Pour half of mixture into hotel pan. Top with ricotta, huitlacoche, and half of queso añejo. Cover with remaining bread mixture. Sprinkle with remaining queso añejo. Cover with plastic wrap and double foil. Bake in water bath until temperature reaches 155°F.