Savory Mushroom Bread Pudding

  1. Sauté the mushrooms with olive oil in a saucepan over high heat until browned, about 8 minutes.  
  2. Lower heat to medium, add the sage and shallots, and sauté until the sage turns translucent, about 5 minutes.  
  3. Add the cognac and season to taste with salt and pepper. 
  4. Remove mushroom mixture from pan and set aside. 
  5. Add 1 tablespoon of butter to the pan, allow to melt, then add in the leeks and cook until tender, about 5 to 7 minutes. 
  6. Place the mushroom mixture back in the pan and mix with the leeks until combined. Cook for 2 more minutes, then set the mushrooms and leeks aside in a large bowl.  
  7. Whisk the eggs, heavy cream, milk, mushroom powder (if desired), cayenne pepper, 1½ teaspoons salt, and 2 teaspoons black pepper together in a large bowl until smooth. 
  8. Fold in the Gruyere and Comté cheeses, then place the brioche cubes inside the mixture. 
  9. Soak the bread for 20 minutes. 
  10. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 330°F, and press Start/Pause.    
  11. Line the inner air fryer basket with foil, then parchment paper. Spray with oil spray. 
  12. Assemble the bread pudding inside of the air fryer by alternating layers of the bread-custard mixture and the mushroom mixture. Top with the remaining mushroom mixture and Parmesan cheese, then cover with aluminum foil. 
  13. Select the Bake function,  adjust temperature to 330°F, press Shake, then  press Start/Pause.    
  14. Remove the aluminum foil cover halfway through cooking. The Shake Reminder will let you know when. 
  15. Allow  the bread pudding to cool for 5 minutes before removing it from the baskets and transferring to a serving dish.  
  16. Serve warm.