Mushroom Bread Pudding
Mushroom Bread Pudding: A Hearty Comfort Food
Introduction
Who says bread pudding is just for dessert? This savory version packs a flavorful punch with hearty mushrooms and creamy custard. It’s the perfect comfort food for a chilly day.
Ingredients
1 loaf of day-old bread, cut into 1-inch cubes
1/2 cup olive oil1 onion, chopped4 cloves garlic, minced1 pound mixed mushrooms (cremini, shiitake, or button), sliced1/2 cup dry white wine1/4 cup chopped fresh thyme4 large eggs2 cups heavy cream1 cup milk1/2 cup grated Parmesan cheeseSalt and pepper to taste Instructions
Get started:1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes until golden brown.
Make the mushroom mixture:1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. Stir in garlic and cook for 30 seconds more.
3. Add mushrooms and cook until browned and tender, about 10 minutes.
4. Deglaze the pan with white wine, scraping up any browned bits.
5. Stir in thyme and set aside.
Assemble the bread pudding:1. In a large bowl, whisk together eggs, heavy cream, milk, Parmesan cheese, salt, and pepper.
2. Combine the bread cubes, mushroom mixture, and custard in a greased baking dish.
3. Bake for 45-50 minutes, or until golden brown and set.
4. Let cool for a few minutes before serving.
Serve and enjoy:This mushroom bread pudding is delicious on its own or with a side salad. It’s also great for meal prep or as a vegetarian main course.
Tips: Use your favorite type of bread for this recipe. Challah or brioche work well.
Feel free to add other vegetables to the mushroom mixture, such as spinach or kale.For a richer flavor, use Gruyère or Fontina cheese instead of Parmesan.Enjoy this comforting and flavorful bread pudding!
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