Savory Bread Pudding With Mushrooms And Parmesan Cheese Recipes

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SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE



Savory Bread Pudding With Mushrooms and Parmesan Cheese image

Make and share this Savory Bread Pudding With Mushrooms and Parmesan Cheese recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 lb crusty bread (1 loaf rustic white bread)
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter
1 lb assorted fresh mushrooms, thinly sliced
1 1/2 cups finely chopped onions
1 1/2 cups thinly sliced celery
1/3 cup chopped fresh parsley
3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/3 cup finely grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Butter 13x9" glass baking dish. Cut bottom crust and shor ends off bread and discard. Cut remaining bread with crust into 1" cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
  • Melt butter in large skillet over medium-heat. Add mushrooms, onion, celery, and bell pepper. Saute until soft and juices have evaporated, about 15 minutes. Add sauteed vegetables and parsley to bread cubes.
  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegtetables. Transfer stuffing to prepared dish. SPrinkle cheese over. Can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350 degrees. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Nutrition Facts : Calories 618, Fat 49.6, SaturatedFat 26.5, Cholesterol 304.6, Sodium 945.5, Carbohydrate 31.1, Fiber 2.6, Sugar 2.6, Protein 13.9

MUSHROOM AND GRUYERE BREAD PUDDING



Mushroom and Gruyere Bread Pudding image

Make and share this Mushroom and Gruyere Bread Pudding recipe from Food.com.

Provided by southern chef in lo

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

vegetable oil cooking spray
2 tablespoons olive oil
1 lb assorted fresh mushrooms, thinly sliced (such as crimini, button, and stemmed shiitake)
1 cup chopped onion
1/2 cup dried porcini mushrooms
2 tablespoons chopped fresh tarragon
2 garlic cloves, minced
1/4 cup madeira wine
2 cups whole milk
4 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 slices white bread, crusts trimmed
3/4 cup grated gruyere cheese
3/4 cup freshly grated parmesan cheese

Steps:

  • Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
  • Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
  • Preheat oven to 350°F Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

Nutrition Facts : Calories 317.3, Fat 15.3, SaturatedFat 6.2, Cholesterol 131.2, Sodium 642.3, Carbohydrate 27.4, Fiber 1.9, Sugar 7, Protein 16.9

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