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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Preheat oven to 375 degrees F (190 degrees C).
Butter a 13"x9"x2" casserole dish.
Slice crust from Country White Bread (1 pound) and cut into 1-inch cubes to yield 10 cups loosely packed cubes.
Mince the Garlic (1 clove).
Chop the Fresh Thyme (4 teaspoon).
In a large bowl, toss bread with Olive Oil (1/4 cup), thyme, garlic, and Salt and Pepper (1 pinch).
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.
Thinly slice the Celery (1 1/2 cup).
Dice the Onion (1 cup).
Dice the Green Bell Pepper (3/4 cup).
Thinly slice the Mushroom (1 pound)
Heat Unsalted Butter (1/4 cup) in a large skillet until foamy.
Add celery, onion, green bell pepper, and mushroom to skillet. Sauté until softened and most of the moisture has been cooked out, about 15 minutes.
Heat up the Frozen Spinach (5 ounce) to thaw and squeeze out excess moisture.
While vegetables are cooking, whisk together Egg (8), Heavy Cream (3 1/2 cup), spinach, Kosher Salt (2 teaspoon), and Ground Black Pepper (1 teaspoon).
Chop up the Fresh Parsley (1/3 cup).
Grate the Gouda (1/3 cup).
Grate the Parmesan Cheese (1/3 cup).
Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, and stir to combine well. Pour into prepared dish, spreading out evenly.
Top with parmesan cheese, then cover and chill for at least an hour to allow bread to absorb the custard.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.