Reviews (1) Add Rating & Review 30 Ratings 5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: 5 stars 10/22/2014 I made this for my parents and brothers tonight and the praising response was relentless. I toasted the bread and made the celery root/dairy puree beforehand. I doubled the thyme and it was AWESOME! I baked it until the top was brown, crispy and bubbly. Next time I might double the celeriac because the flavor is awesome and mimics dairy so well. I love this dish and will be making it frequently. It is a pleaser for even the pickiest of blue cheese eaters.
Back to Mushroom and Celery-Root Bread Pudding All Reviews for Mushroom and Celery-Root Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mushroom and Celery-Root Bread Pudding Credit: Chris Court Recipe Summary prep: 45 mins total: 1 hr 20 mins Servings: 8
Ingredients Ingredient Checklist 1 1/4 cups whole milk 3/4 cup heavy cream 1 small celery root (about 12 ounces), peeled and cut into 1/2-inch pieces (about 2 cups) Coarse salt and freshly ground pepper 1/2 loaf sourdough bread (about 8 ounces), cut into 1-inch cubes (about 7 cups) 2 tablespoons unsalted butter, plus more, room temperature, for baking dish 1 pound mixed wild mushrooms, such as shiitake, maitake, cremini, and oyster, trimmed and cut into 1/4-inch slices (about 7 cups) 2 large eggs, lightly beaten 1 tablespoon fresh thyme leaves, plus sprigs for garnish 1/2 cup crumbled mild blue cheese (about 2 ounces), such as Bayley Hazen Blue
Gallery Mushroom and Celery-Root Bread Pudding Credit: Chris Court
Recipe Summary prep: 45 mins total: 1 hr 20 mins Servings: 8
Gallery
Mushroom and Celery-Root Bread Pudding Credit: Chris Court
Mushroom and Celery-Root Bread Pudding
Credit: Chris Court
Mushroom and Celery-Root Bread Pudding
Recipe Summary prep: 45 mins total: 1 hr 20 mins Servings: 8
Recipe Summary
prep: 45 mins total: 1 hr 20 mins
Servings: 8
prep: 45 mins
total: 1 hr 20 mins
prep:
45 mins
total:
1 hr 20 mins
Servings: 8
8
Ingredients
Ingredients
- 1 1/4 cups whole milk 3/4 cup heavy cream 1 small celery root (about 12 ounces), peeled and cut into 1/2-inch pieces (about 2 cups) Coarse salt and freshly ground pepper 1/2 loaf sourdough bread (about 8 ounces), cut into 1-inch cubes (about 7 cups) 2 tablespoons unsalted butter, plus more, room temperature, for baking dish 1 pound mixed wild mushrooms, such as shiitake, maitake, cremini, and oyster, trimmed and cut into 1/4-inch slices (about 7 cups) 2 large eggs, lightly beaten 1 tablespoon fresh thyme leaves, plus sprigs for garnish 1/2 cup crumbled mild blue cheese (about 2 ounces), such as Bayley Hazen Blue
Directions
Preheat oven to 400 degrees. Combine milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is fork-tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender; puree until smooth. Season with salt and pepper.
Meanwhile, lightly toast bread on a rimmed baking sheet, tossing once, until golden and crisp, about 10 minutes.
In a large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their moisture and become golden, about 9 minutes. Add 2 tablespoons water and bring to a boil, scraping up browned bits with a wooden spoon; cook until water evaporates. Season with salt and pepper. Transfer to a bowl.
Butter a shallow 2-quart baking dish. In a large bowl, whisk together celery-root mixture, eggs, and thyme leaves. Fold in toasted bread and mushrooms. Transfer to prepared dish; sprinkle with cheese. Garnish with thyme sprigs and bake until custard is set and top is lightly browned, 20 to 25 minutes. Let cool slightly before serving.
Reviews (1)
Add Rating & Review 30 Ratings 5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 5 stars 10/22/2014 I made this for my parents and brothers tonight and the praising response was relentless. I toasted the bread and made the celery root/dairy puree beforehand. I doubled the thyme and it was AWESOME! I baked it until the top was brown, crispy and bubbly. Next time I might double the celeriac because the flavor is awesome and mimics dairy so well. I love this dish and will be making it frequently. It is a pleaser for even the pickiest of blue cheese eaters.
Reviews (1)
Add Rating & Review 30 Ratings 5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1
Add Rating & Review
30 Ratings 5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1
30 Ratings 5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1
30 Ratings 5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1
5 star values: 16 4 star values: 9 3 star values: 3 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: 5 stars 10/22/2014 I made this for my parents and brothers tonight and the praising response was relentless. I toasted the bread and made the celery root/dairy puree beforehand. I doubled the thyme and it was AWESOME! I baked it until the top was brown, crispy and bubbly. Next time I might double the celeriac because the flavor is awesome and mimics dairy so well. I love this dish and will be making it frequently. It is a pleaser for even the pickiest of blue cheese eaters.Martha Stewart Member
Rating: 5 stars 10/22/2014
I made this for my parents and brothers tonight and the praising response was relentless. I toasted the bread and made the celery root/dairy puree beforehand. I doubled the thyme and it was AWESOME! I baked it until the top was brown, crispy and bubbly. Next time I might double the celeriac because the flavor is awesome and mimics dairy so well. I love this dish and will be making it frequently. It is a pleaser for even the pickiest of blue cheese eaters.
Rating: 5 stars
All Reviews for Mushroom and Celery-Root Bread Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom and Celery-Root Bread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
