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