This is creation for readers of CheckitwithLeigh!, exclusively! Leigh wanted something spectacular for our #TastyTuesday holiday entree. I think you will agree, the spirit of fall was with me on this particular day.
by Chef Tina Martini, The Medicine Chef
The savory pumpkin custard is an unexpected surprise for the taste buds. Together with pan-roasted shiitake mushrooms, caramelized onions and sage and just a little heat, the pumpkin flavor makes this bread pudding perfect, as a standalone entree or an extraordinary side for your own fabulous roast turkey.
Prep the Bread & Custard
- 1 loaf of the bread of your choice. Gluten-Free works well too!
For the Custard
- 6 Egg Yolks
- 1 c Half n Half
- 3/4 c Pumpkin puree
- 1/2 tsp Baking powder
- 1 tsp Poultry Seasoning
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Salt
- Preheat oven to 325 degrees.
- Prepare an 8 x 8 baking dish or 6-6 oz ramekins with oil of your choice.
- Remove crust from bread, cut it into one inch cubes and arrange on a cookie sheet.
- Toast just until lightly golden and bread feels dry.
- Pour into mixing bowl.
- In a separate bowl, mix all custard ingredients.
- Pour over bread, mix and set aside.
Prep the Sauce
- 1 1/2 c Shiitake mushrooms, remove stems
- 1 Yellow Onion, diced
- 2 Tbls Butter
- 1 1/4 tsp ground Sage
- 3/4 tsp ground Nutmeg
- 3/4 tsp Garlic Salt
- 1/2 tsp Black Pepper
- 1 tsp Salt
- Cut mushroom caps into quarters.
- Melt butter in a sauté pan over medium heat.
- Add onions and begin to melt and caramelize them.
- When the onions are soft and starting to turn golden, add mushroom pieces. Cook eight minutes, or until onions and mushrooms are well caramelized and fork tender.
- Add to bread and custard bowl, mix gently. Set pan aside away from heat.
- Congratulations! That’s the base for your sauce.
Prep the Pudding
- Fill a large, deep baking dish with hot water and place on the top rack in your oven. Be sure the pan is stable on the rack.
- Heat the pan and water while you prepare the bread pudding in your ramekins or baking dish. Don’t pack the pudding into the dishes too tightly as this will yield a dense, rubbery lump. Push down, just enough to have an even thickness and handle gently when you un-mold it for service. Your aim is to avoid pushing the air out of your custard and bread.
- Carefully open the oven and place the baking dish or ramekins down into the hot water. The water should come halfway up the dish.
- Bake 60 minutes for 8 x 8 pan or 50 minutes for ramekins.
- Cool slightly and run a knife around the edges before un-molding.
- 1/2 c Proseco or White Wine
- 2-3 Tbls cold Butter
- Salt and Pepper
- Place the sauté pan you used earlier for the onions and mushrooms over a medium heat.
- When the pan is hot, deglaze the pan with the proseco, whisking to stir up all of the flavorful bits.
- Reduce the liquid by 1/3.
- Turn off heat and whisk in cold butter, one tablespoon at a time, until very smooth and emulsified.
- Serve immediately.
Handy Hint: Bake a bread pudding. Let it cool completely and then freeze it for later use. To reheat: Place it in the refrigerator overnight and then wrap in foil and warm in a 350 degree oven. This makes a great lunch, served with sautéed greens or a crisp salad.
Nothing is more powerful against cancer in general than vitamin A. Beta-Carotene in yellow and orange foods like pumpkin, egg yolks, spaghetti squash, carrots and cantaloupe give our bodies the tools to make vitamin A. Once we use the vitamin A, our bodies create absisic acid. This wakes our immune system up and assists it in responding to invaders and mutations.
Shiitake mushrooms, in particular, are associated with longevity. They prevent protein molecules, called adhesion molecules, from forming. This prevents all of the unwanted “clumping” of immune cells and other bio-materials and prevents this material from sticking to the walls of our blood vessels. The perfect source of bioavailable iron, Shiitakes are a vegans best friend. It is now thought to be the easiest form of non-animal iron to absorb and utilize. Macrophage activation is probably the Shiitake’s greatest claim to fame, however. These immune cells identify and clear potentially cancerous cells from the body. The Shiitake actually makes the macrophages more efficient in doing this very important job—the job of preventing cancer from even being able to get started in our bodies. The glucans present keep the blood sugar level and actually have shown promise in healing the pancreas over time. The Shiitake is a diabetic’s go-to protein source to ensure undue stress caused by a high meat diet can be avoided while still getting a complete source of amino acids. Shiitakes ease stress on the immune system and clear free-radicals specifically created by and related to all types of exercise.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!