Savory Bread Pudding With Mushrooms And Parmesan Cheese Recipes

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SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS



Savory Bread Pudding With Kale and Mushrooms image

These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)
1 tablespoon extra virgin olive oil
1/2 pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2 garlic cloves (optional)
Salt and freshly ground pepper
1/2 pound stale bread, preferably whole-grain, sliced about 1 inch thick
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
Salt and freshly ground pepper
4 eggs
2 cups low-fat milk

Steps:

  • Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
  • If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
  • Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
  • Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
  • Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
  • Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 8 grams, TransFat 0 grams

SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS



Savory Bread Pudding with Mushrooms and Leeks image

This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.

Provided by muttoneer

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 12

Number Of Ingredients 13

4 ½ tablespoons butter, divided
1 (1 pound) loaf day-old sourdough bread
4 leeks, chopped, or more to taste
5 cloves garlic, minced, or more to taste
1 pound portobello mushrooms, chopped
1 pound cremini mushrooms, chopped
salt and ground black pepper to taste
3 cups heavy cream
8 eggs
1 cup grated Parmesan cheese
1 cup shredded Gruyere cheese
1 teaspoon dried thyme, or to taste
1 teaspoon dried parsley, or to taste

Steps:

  • Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
  • Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
  • Bake in the preheated oven until tops begin to brown, about 40 minutes.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 31.2 g, Cholesterol 232.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 511 mg, Sugar 3.2 g

SARAH'S SAVOURY BREAD AND CHEESE PUDDING



Sarah's Savoury Bread and Cheese Pudding image

A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!

Provided by Sarah Jayne Davies

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 2

Number Of Ingredients 6

4 slices white bread
2 slices Cheddar cheese
2 eggs, beaten
⅛ cup milk
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
  • Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
  • Bake for 20 minutes or until golden brown, checking frequently.

Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g

MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE



Savory Bread Pudding with Mushrooms and Parmesan Cheese image

Categories     Milk/Cream     Egg     Mushroom     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
3 1/2 cups heavy whipping cream
8 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch 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-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

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 & SPINACH BREAD PUDDING



Mushroom & Spinach Bread Pudding image

Want a change of pace from traditional stuffing? Try this savory bread pudding loaded with spinach and cremini mushrooms. It's easy to prepare and a great way to use up leftover bread.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 9 servings.

Number Of Ingredients 12

6 large eggs
2 cups 2% milk
1/4 cup grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
5 cups cubed French bread baguette (1/2-inch pieces)
2 tablespoons olive oil
8 ounces sliced fresh cremini mushrooms
2 cups coarsely chopped fresh spinach
2 garlic cloves, minced
1 teaspoon dried thyme
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts :

SAVORY BREAD PUDDING WITH ASPARAGUS, GRUYèRE, AND FINES HERBES



Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes image

Categories     Cheese     Egg     Herb     Vegetable     Side     Bake     Lunch     Casserole/Gratin     Asparagus     Winter     Chive     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 first-course servings

Number Of Ingredients 12

1 1-pound loaf French bread, cut into 1 1/2-inch pieces
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
6 large eggs
2 cups whole milk
2 teaspoons salt
1 teaspoon ground black pepper
2 cups grated Gruyère cheese
2 cups grated Swiss cheese
1 cup grated Parmesan cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/3 cup chopped fresh marjoram

Steps:

  • Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
  • Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
  • Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces.
  • Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

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INSTANT POT BREAD PUDDING - SAVORY WITH MUSHROOMS AND PARMESAN
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2018-09-12  · Instant Pot Bread Pudding - Savory with Mushrooms and Parmesan. Published September 12, 2018. Last modified November 17, 2019 By Gary White. 2.7K shares. Pin; Share; Yummly; Jump to Recipe Print Recipe. This Instant Pot bread pudding is like stuffing & bread pudding combined- the flavors of holiday stuffing, with the texture of traditional bread pudding…
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  • Preheat oven to 375 degrees. (I typically try not to use the oven for Instant Pot recipes, but this is an exception.) Cut off bottom ends of bread. Discard or save for another use. Cut bread into 1-inch cubes. Add bread cubes to large mixing bowl. Add oil, thyme, and garlic to bowl. Toss to coat. Spread bread cubes out on a large baking sheet. Bake until golden brown. Could take anywhere from 10-20 minutes, depending on the bread.
  • Using sauté setting… melt butter in pot. Add mushrooms, onions, celery, bell peppers, and 1/2 teaspoon of salt. Sauté until veggies are soft and all their juices evaporate, anywhere from 10-15 minutes.
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SAVORY BREAD PUDDING WITH MUSHROOMS AND GRUYERE …
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SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN …
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2008-10-27  · Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes.
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  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch 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.
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  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
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SAVORY BREAD PUDDING WITH SPINACH & MUSHROOMS RECIPE ...
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2016-06-03  · Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes. Step 5. Add the mushroom mixture and 1/2 cup cheese …
From eatingwell.com
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Calories 282 per serving
  • Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
  • Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
  • Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
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SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS RECIPE ...
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SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE
savory bread pudding with kale and mushrooms These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.
From tfrecipes.com
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Top Asked Questions

How to make bread pudding with mushrooms and Parmesan cheese?
Preparation. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes. Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over.
What do you put in bread and cheese pudding?
A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!
How to make bread pudding with kale and mushrooms?
Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish. Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture.
How to make mushroom and Leek bread pudding?
Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.

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