Tiger Nut Horchata
The Details
A savory holiday treat perfect for the fast-approaching holiday Thanksgiving season!
INGREDIENTS:
2 loaves French bread, each 3 ft long (can sub sourdough or herbed French)
1 lb shiitake & portobello mushrooms (sub your favorite seasonal savory mushrooms)
4 tbsp clarified butter or oil sea salt
1 tbsp roasted garlic, chopped 1/2 cup grilled onion, chopped 6 eggs
1/2 gallon milk
1 cup cream
Nutmeg, freshly ground Black pepper, freshly ground
2 cups aged gouda cheese, shredded (can sub manchego or another aged sharp cheese)
DIRECTIONS
Preheat oven to 300 degrees
Cube bread and toast in a 300-degree oven until a little dry
Fry mushrooms in clarified butter or oil until brown and crispy. Sprinkle with salt while frying.
Add garlic and onions and mix well, then remove from heat. Break eggs into a large bowl and whisk.
Add milk, cream, and nutmeg; whisk to blend. Season with salt and pepper.
Add bread cubes to egg-milk mixture and stir gently to mix. Let sit to allow the bread to soak up the liquid.
Butter the bottom of a large (12x8 inch) rectangular baking pan.
Spoon half of the bread mixture into the baking pan.
Top with mushrooms and cheese and spoon remaining bread mixture evenly over top.
Press into pan.
Bake for about 45 minutes or until brown and puffy.