Double mushroom bread pudding recipe

Double Mushroom Bread Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Double Mushroom Bread Pudding recipe, a savory twist on the classic comfort food. This dish combines the earthy flavors of two types of mushrooms with a rich custard and crusty bread, resulting in a delightful blend of textures and tastes. Perfect for brunch or as a side dish, this recipe is sure to impress even the most discerning palates.

Keywords: mushroom, bread pudding, savory, comfort food, brunch

Double mushroom bread pudding recipe details

Double mushroom bread pudding recipe, recipe Rating: 4.7
Number of votes:115

Ingredients:

1 quart milk, skim, divided

2-2/3 quarts bread cubes, 2-inch peasant style

2-2/3 portabello mushroom

2-2/3 teaspoons vegetable oil

2 quarts cremini mushroom, quartered

2/3 cup parsley, chopped

2-2/3 teaspoon fresh rosemary, chopped

1/3 teaspoon salt

1/3 teaspoon black pepper

1-1/3 cloves garlic, minced

4 large eggs

1 large egg white

2/3 cup Gruyere cheese, shredded

Instructions:

Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of the portabellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices. Preheat oven to 375 degrees.

Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 3-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Pour egg mixture over top. Bake at 375 degrees for 45 minutes or until set.

Heat oil in a large nonstick skillet over medium high heat until hot. Add portabello and cremini mushrooms and saute 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saute 1 minute.

Variations: Instead of eggs, whip up 1 package silky tofu with egg substitute equal to the amount of eggs, and use vanilla soymilk or rice milk.

Serves: 8