Wild Mushroom Bread Pudding

By Katie Fitzpatrick - Belly Laughs Blog
February 21, 2017
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Author Notes: A savory take on the sweet classic! Mushrooms add an umami component to a slightly sweet bread and cheese base. The star of a meal or perfect side dish, this recipe can be jazzed up for any occasion. Katie Fitzpatrick - Belly Laughs Blog

Serves: 8-10

Ingredients

  • 1/2 pound Brioche Loaf or left over Parker House Buns
  • 1 pound mix of mushrooms
  • 1/2 yellow onion, finely chopped
  • 2-4 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme (optional)
  • 1/2 cup shredded cheese (any kind, I used a combo of parmesan and mozzarella)
  • 4 eggs
  • 2 cups whole milk
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350*F and grease a 9x13 baking dish.
  2. Cut the stale bread into one-inch cubes and set aside. Heat the butter and oil in a skillet over medium heat. Once melted, add the onions. Let cook for a few minutes until translucent. Add the garlic and let cook for just a minute. Add the mushrooms and dried thyme if using, and cook until softened and slightly browned. Remove from heat and allow to cool slightly.
  3. In a big bowl combine the cooked mushroom mixture, bread cubes, and cheese. In a separate bowl, whisk together the eggs and milk. Pour over the bread and mushrooms, then scoop into the prepared baking dish. Sprinkle some salt and pepper over the top then allow to sit for 5-10 minutes so the bread can sop up some of the custard.
  4. Bake in preheated oven for 35-40 minutes, or until the custard is set and the tops of the bread are toasted. Allow to cool out of the oven for just a minute or two then serve warm.

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