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Mushroom Bouffle with Ramps & Bleu Cheese

Recipe type: brunch dish that should be made 8 hrs - 2 days in advance.
Last date made: May 6, 2005
Lis's Notes: This is a make-ahead-and-impress-guests entree that stems from a recipe by Sheryl Julian & Julie Rivan (the authors of "The Way We Cook"). They call it a "pudding," but since it eats like a hearty cross between a casserole and a brunch souffle - and I prefer making up my own words - I like "bouffle." With a little whimsy, you can create your own version by substituting other ingredients for the mushrooms & ramps - or adding stuff.

• 1 loaf of bread (1 pound), sliced (3/4" thick) and de-crusted
• 1 pound of mushrooms (button, cremini, whatever), brushed and sliced
• 1 T butter
• splash of Brandy
• 1 cup ramp* leaves, thinly sliced and coarsely chopped (about 8 leaves)
• 1 cup crumbled bleu cheese (Wisconsin's Hooks Bleu Cheese, if available!)
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 tsp kosher or sea salt
• 1/2 tsp ground black pepper (or ground peppercorn blend)
*Ramps are a Spring thing - when not available, use scallion/green onion stalks.

1. Use the tablespoon of butter to grease all sides & bottom of a 2 qt. casserole or similar baking dish, then throw the remaining butter in a large skillet over medium-high heat.

2. When butter starts to brown, saute mushrooms 5 minutes - or until they start to soften. Add the splash of Brandy, and keep simmering until the juices are reduced by half (until mushroom mixture is approaching thick - mushrooms will be half the funghi they once were).

3. Transfer mushroom mixture out of pan to cool.

4. Whisk together eggs in a large bowl, and slowly add the milk, salt and pepper.

5. Layer 1/3 of your bread slices (you may squish & tear some up a bit) into the casserole dish. Overlapping is ok. Sprinkle with half of the cheeses, half the mushroom mix, and half the ramp leaves. Layer another third of your bread slices, followed by the remaining cheese, mushrooms and ramps. Top the dish off with a layer of bread in a carefully-overlapping spiral.

6. Using a ladle or deep spoon (try this over the sink!), dribble the egg mixture all over the bread, so that the casserole gets evenly soaked in yellowy custard.

7. Cover the dish tightly with plastic wrap (a large rubber band helps keep it on), and refrigerate the dish at least overnight and up to 3 days, max.

8. Heat oven to 400 degrees. Remove plastic wrap (and rubber band!) and bake for 35-45 minutes, or until the bouffle has poofed up and gotten brown on top. Serve at once to 8-10 good friends. (Leftovers heat up and go down easily.)

Serve with... mimosas and Lemon-Zesty Zucchini Sticks! (recipe forthcoming)

Did you like it? Tell me!