Candy Cap Bread Pudding – a delicious recipe with mushrooms, cream, milk, unsalted butter, eggs, light brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Take a 2 quart pan and bring cream just to a scald. Take pan off heat. Infuse Candy Cap mushrooms for 1 hour.", "Butter 9x13inch baking dish. Tear up the bread and place it in the dish. Whisk the eggs with the milk, cream/mushroom mixture, sugar, vanilla, butter, salt and spices in medium bowl to blend; pour over bread. Sprinkle the raisins over the mix, and mix ingredients all together.Cover, and chill overnight.
2
( You could also go ahead and bake in oven at this time)", "Place 9x13 dish in preheated 350u00b0F oven and bake 60 minutes. Spoon pudding onto plates. Could serve with a sprinkle of chopped, toasted nuts, or with a slathering of butter and warm maple syrup."]
1009
kcal
Calories
87
g
Fat
37
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 loaf white bread- preferably day old, 1/4 cup dried candy cap mushrooms, 3 cups cream, 3/4 cup whole milk, and more.
Yes, Candy Cap Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
