1Zumba, Try Our Wild Pudding!

Dear friends , writers, readers, bloggers, followers, & anyone else who is following up with our activities, welcome to our fantastic world. I hope you’d enjoy our company as we do. Our new friends from the US, the UK, Germany, Romania, India, Taiwan, & the Philippines 😉

As I promised, my dear 1Zumba friend, here’s one secret recipe, given to me by very talented chef, years back, and I still recommend it for its perfection in its quantities.


Brioche Bread

Brioche 18 slices of brioche bread, crust removed, 
½ cup whole butter
2 cups assorted wild mushrooms, diced medium,
1 tbs. porcini mushroom powder (optional)    
¼ cup shallots, minced


½ cup Madeira
2 Tbs.Italian parsley, finely chopped
1 Tbs.fresh thyme, chopped
1 cup heavy cream
1 cup whole milk
6 eggs yolks
salt and pepper


In a large sauté pan, melt the butter. Add shallots and slowly seat for 1 minute. Add mushrooms and porcini powder. Continue cooking until mushrooms are soft. Deglaze pan with Madeira. Add fresh herbs. When Madeira has evaporated, add cream, and milk. Slowly bring to a boil and take it off the flame. Briefly whisk egg yolks. Pour ¼ cup of hot cram mixture into the yolks, continuously whisking then pour entire yolk mixture back into mushroom and cream sauté pan. (This can be done a day before. Place the mixture in an ice bath until cooled; refrigerate until needed).

Preheat oven to 300° F. Butter 6 2″x 4″ soufflé dishes. Trim brioche slices to fit inside dishes. Line bottom of dish with the first slice of brioche. Spread with mushroom custard, Repeat until you have 3 layers bread and 3 layers of custard. Cover dishes with foil. Bake in water bath for approximately 1 hour of until firm. Remove foil after 40 minutes so pudding will brown. Spread with mushroom custard. 

Try this recipe, and I assure you, it’s very delicious. It was given to me by chef Philippe Striffeler, years back in an elegant restaurant “Anzu”, in San Francisco. It was a blend of Japanese & European styles place, in a fantastic hotel. Chef Philippe has cooked and managed restaurants in the world’s finest luxury hotels. After graduating from Ecole Professionelle de la Societe Industrielle et Commerciale in  Switzerland.

My dear 1Zumba friend, I honored my promise, and I’m giving you one of the secret recipes I have. I know that there are plenty of other recipes for the wild mushroom bread pudding, but this one is so special. Bon appétit! Just remember me when you try it: it’s simple, & tasty. Enjoy 😉 ❤


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