The Irish House's Duck and Wild Mushroom Bread Pudding


by Chef Matt Murphy

Posted on May 20, 2013 at 5:33 AM

Updated Thursday, Nov 21 at 11:16 AM

2 cups roasted sliced mushrooms

Kosher salt

2 oz. butter

Freshly ground black pepper

12 cups diced Brioche

1 tablespoon finely chopped chives

1 teaspoon thyme leaves

3 large eggs

3 cups whole milk

3 cups heavy cream

Freshly grated nutmeg

2 cups shredded cheddar

3 cups of duck confit


Put the dry ingredients in a large bowl.

Whisk the eggs in another large bowl with milk, cream, salt, pepper and nutmeg.

Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan.

Mix in the cheese and duck with the dry mix and place in the cooking dish.

Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.

Add the remaining custard, allowing some of the soaked cubes of bread to protrude.

Bake for 1 hour at 350 degrees.

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