Sauté for about ten minutes then add the black truffle oil and thyme, stir, and cook for an additional three minutes. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture. Preheat the oven to 350 levels F. Pour the bread pudding mixture in an oven-proof baking dish. There have been enough mixture leftover for me to make a small loaf. In a small saucepan place porcinis with 3/four cup water and bring to a boil. The loaf was great as leftover - I sliced them skinny and place them as a layer of my leftover-turkey panini sandwich, I’ll submit an image of that epicness soon. Plenty of great flavors and so much cheesy magnificence. This implies staying on the lookout for brand spanking new tendencies and product releases, continually cooking and experimenting within the kitchen, and spending way too much time on TikTok for "work.
Welcome!
