Mushroom, Corn, and Humboldt Fog Savory Bread Pudding

Ingredients:

1 lb. loaf good bread, a nice French Bread works well

2 tablespoons butter
1 cup button mushrooms, cleaned and thinly sliced

1/2 medium white onion, diced

2 cloves garlic, sliced
1 cup corn kernels, fresh if available
1/4 cup Madeira

1 pint heavy cream

3 eggs

1 egg yolk

1/2 cup Humboldt Fog, I use a bit more

1 scallion, chopped

1/4 cup fresh breadcrumbs

Preparation:

Carefully remove half of the crust from the loaf of bread and discard it. Dice the remaining loaf into half inch cubes, set aside.

Brown the mushrooms, onions, & garlic in the butter in a heavy skillet.

When the mushroom mixture is nicely caramelized, add the corn, stirring quickly and deglaze the pan with the Madeira. Reduce liquid by ½ then add the cream. Blend the mixture and simmer for about 5 minutes to infuse flavor.  Remove pan from the stove top and set to cool at room temperature for ½ hour. When cool, add eggs & yolks and season to taste with salt and pepper.

In a large bowl, combine the bread cubes, and custard mixture and mix thoroughly. Allow to sit for 15 minutes to absorb all flavors. Gently press mixture into a 2 quart baking dish that has been sprayed with olive oil cooking spray.

Bake in a water bath, covered for 45 - 55 minutes at 325 degrees. Check to make sure the center is set and not liquid, and let cool slightly for about 10 minutes. Mix scallions and Humboldt Fog together and spread evenly over bread pudding. Sprinkle bread crumbs over the cheese and put into the top of a 400 degree oven for about 5 minutes uncovered, until browned evenly.