Mushroom, Bacon & Cabrillo Bread Pudding

Looking for a new recipe to try this Thanksgiving? We suggest this delicious and savory bread pudding with Cabrillo cheese, mushrooms and bacon!

Cabrillo is our Spanish style cheese created from a blend of goat and cow milk named for the iconic Highway One that runs along the rugged California coastline minutes from our farmstead. It has a rich, nutty character and is great in savory recipes like this one!

Yield: Serves 4-6

INGREDIENTS

• 1½ tbsp Butter
• 1 large Yellow Onion, thinly sliced (~2½ cups)
• Kosher Salt and freshly ground Black Pepper, to taste
• ¾ cup mixed, clean Mushrooms, such as cremini, shiitake, chanterelles, baby bellas, cut in half (~ 5 cups)
• 6 slices thick cut Bacon, diced (~¾ cup)
• 1 tbsp fresh Thyme Leaves
• 2 tbsp dry White Wine or Dry Vermouth
• ¼ cup Sour Cream
• 3 large Eggs
• 1 cup Whole Milk
• Pinch Nutmeg
• 7 cups soft White Bread, cut into ½” cubes
• 1 small wedge (or ½ large wedge) Cabrillo cheese, rind removed and shredded (~1¼ cup)

INSTRUCTIONS

1. Preheat oven to 375℉
2. Grease and 8”x8” baking dish with ½ tbsp butter
3. In a large skillet, melt 1 tbsp butter over medium high heat, add the onions and season with salt and pepper
4. Cook onions for 3 minutes, reduce heat to medium and cook, stirring frequently for 10 minutes, then transfer to medium bowl
5. Return skillet to stove and cook bacon over medium high heat until slightly rendered, about 1 minute
6. Add mushrooms to pan and continue to cook until tender, about 5 minutes
7. Add thyme leaves and white wine (or vermouth) and cook, stirring constantly, for 2 minutes
8. Add mushrooms to onions and stir in sour cream
9. In a large bowl, whisk eggs with milk and nutmeg; season with salt and pepper to taste
10. Add bread cubes, mushroom mixture and 1 cup Cabrillo, then mix well to combine all ingredients
11. Transfer bread pudding to the prepared baking dish and top with remaining ¼ cup Cabrillo
12. Bake for 25 minutes, or until golden brown and firm to the touch