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RECIPE
18 INGREDIENTS14 STEPS2hr 45min

Savory Mushroom Bread Pudding

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.
Savory Mushroom Bread Pudding Recipe | SideChef
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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Compelled to Cook
Helping 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
2hr 45min
Total Time
1hr 35min
Active Time
$3.65
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10
1 lb
Country White Bread
1 clove
Garlic , minced
1 Tbsp
Chopped  Fresh Thyme
1 1/2 cups
Thinly Sliced  Celery
1/4 cup
1 cup
Chopped  Onions
1/4-inch dice
3/4 cup
1/8-inch dice
1 lb
Mushrooms , thinly sliced
1 cup
Frozen Spinach , thawed, drained
3 1/2 cups
Heavy Cream
8
Large  Eggs
1/2 Tbsp
1/3 cup
Chopped  Fresh Parsley
1/3 cup
Grated  Gouda
1/3 cup
Freshly Grated  Parmesan Cheese
1 pinch
Salt and Pepper
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Nutrition Per Serving

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CALORIES
598
FAT
45.5 g
PROTEIN
13.1 g
CARBS
33.7 g

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 (1 lb) and cut into 1-inch cubes to yield 10 cups loosely packed cubes.
Step 4
In a large bowl, toss bread with Olive Oil (1/4 cup) , Fresh Thyme (1 Tbsp) , Garlic (1 clove) , and Salt and 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 6
Heat Unsalted Butter (1/4 cup) in a large skillet until foamy.
Step 7
Add Celery (1 1/2 cups) , Onions (1 cup) , Green Bell Peppers (3/4 cup) , and Mushrooms (1 lb) to skillet. Sauté until softened and most of the moisture has been cooked out, about 15 minutes.
Step 8
Heat up the Frozen Spinach (1 cup) to thaw and squeeze out excess moisture.
Step 9
While vegetables are cooking, whisk together Eggs (8) , Heavy Cream (3 1/2 cups) , spinach, Kosher Salt (1/2 Tbsp) , and Ground Black Pepper (1 tsp) .
Step 10
Pour egg mixture over toasted bread cubes, add sauteed vegetables, Fresh Parsley (1/3 cup) , and Gouda (1/3 cup) and stir to combine well. Pour into prepared dish, spreading out evenly.
Step 11
Top with Parmesan Cheese (1/3 cup) , 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.
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Nutrition Per Serving
Calories
598
% Daily Value*
Fat
45.5 g
58%
Saturated Fat
25.7 g
128%
Trans Fat
0.0 g
--
Cholesterol
276.9 mg
92%
Carbohydrates
33.7 g
12%
Fiber
2.9 g
10%
Sugars
3.8 g
--
Protein
13.1 g
26%
Sodium
915.9 mg
40%
Vitamin D
1.0 µg
5%
Calcium
291.4 mg
22%
Iron
2.8 mg
16%
Potassium
428.2 mg
9%
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