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Savory Mushroom Bread Pudding

19 INGREDIENTS • 14 STEPS • 2HRS 45MINS

Savory Mushroom Bread Pudding

Recipe
This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall. I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall.
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This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall. I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

2HRS 45MINS

Total Time

$3.60

Cost Per Serving

Ingredients

Servings
10
us / metric
Country White Bread
455 g
Country White Bread
Garlic
1 clove
Garlic, minced
Fresh Thyme
1 1/3 Tbsp
Chopped Fresh Thyme
Celery
225 g
Thinly Sliced Celery
Olive Oil
4 Tbsp
Olive Oil
Onion
150 g
Chopped Onions
1/4-inch dice
Green Bell Pepper
110 g
Green Bell Peppers
1/8-inch dice
Mushroom
455 g
Mushrooms, thinly sliced
Unsalted Butter
4 Tbsp
Unsalted Butter
Frozen Spinach
140 g
Frozen Spinach, thawed, drained
Heavy Cream
840 mL
Heavy Cream
Egg
8
Large Eggs
Kosher Salt
2 tsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Fresh Parsley
15 g
Chopped Fresh Parsley
Gouda
60 g
Grated Gouda
Parmesan Cheese
30 g
Freshly Grated Parmesan Cheese
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper

Nutrition Per Serving

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Calories
595
Fat
45.2 g
Protein
13.1 g
Carbs
33.6 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Butter a 13x9x2-inch casserole dish.
step 3
Slice crust from Country White Bread (455 g) and cut into 1-inch cubes to yield 10 cups loosely packed cubes.
step 4
In a large bowl, toss bread with Olive Oil (4 Tbsp), Fresh Thyme (1 1/3 Tbsp), Garlic (1 clove), Salt (1 pinch), and Ground Black Pepper (1 pinch).
step 5
Spread evenly in a single layer on a large baking tray and bake for 18 to 20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
step 5 Spread evenly in a single layer on a large baking tray and bake for 18 to 20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
step 6
Heat Unsalted Butter (4 Tbsp) in a large skillet until foamy.
step 7
Add Celery (225 g), Onions (150 g), Green Bell Peppers (110 g), and Mushrooms (455 g) to skillet. Sauté until softened and most of the moisture has been cooked out, about 15 minutes.
step 8
Heat up the Frozen Spinach (140 g) to thaw and squeeze out excess moisture.
step 9
While vegetables are cooking, whisk together Eggs (8), Heavy Cream (840 mL), spinach, Kosher Salt (2 tsp), and Ground Black Pepper (1 tsp).
step 10
Pour egg mixture over toasted bread cubes, add sauteed vegetables, Fresh Parsley (15 g), and Gouda (60 g) and stir to combine well. Pour into prepared dish, spreading out evenly.
step 11
Top with Parmesan Cheese (30 g), then cover and chill for at least an hour to allow bread to absorb the custard.
step 12
Preheat oven to 350 degrees F (180 degrees C).
step 13
Bake uncovered for about 60 minutes until set and golden.
step 14
Remove from oven and allow to rest for 10-15 before serving.
step 14 Remove from oven and allow to rest for 10-15 before serving.
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