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

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.

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 BREAD PUDDING



Mushroom Bread Pudding image

Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.

Provided by Susan Spungen

Categories     brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 ounce dried porcini mushrooms
1 tablespoon olive oil
2 tablespoons unsalted butter, plus more for greasing the pan
1/2 pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced 1/4-inch thick
8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
2 small shallots, halved and thinly sliced
2 tablespoons cognac (optional)
2 teaspoons kosher salt, plus more to taste
Black pepper
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon ground cayenne
2 ounces grated Gruyère (about 1 cup)
12 ounces brioche (or 4 to 6 large brioche buns), cut into 1/2-inch thick slices
1 ounce finely grated Parmesan (about 1/2 cup)

Steps:

  • Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
  • In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
  • In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
  • Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
  • Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
  • When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

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

SAVORY BREAD PUDDING



Savory Bread Pudding image

Provided by William Grimes

Categories     side dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

8 ounces sourdough bread, cut into 1-inch cubes
4 ounces Swiss cheese, grated
2 ounces Parmesan cheese, grated
3 tablespoons butter
4 ounces mixed wild mushrooms (shiitake, oyster, black trumpet or others), sliced
2 cups roughly chopped fresh spinach
1 cup chopped Swiss chard leaves
1 leek, white and light green parts only, rinsed well and very thinly sliced
1/3 cup Swiss chard stems, diced
1 large egg
3/4 cup whole milk
3/4 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
  • In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
  • Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
  • Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
  • In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
  • Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 339 milligrams, Sugar 4 grams, TransFat 0 grams

SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE



Savory Bread Pudding with Mushrooms and Parmesan Cheese image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 15

1 pounds white bread
0.25 cups olive oil
4 teaspoons thyme
1 cloves garlic
6 tablespoons butter
1 pounds mushrooms
1.5 cups onion
1.5 cups celery
1 cups green bell pepper
0.333333333333 cups parsley
3.5 cups heavy whipping cream
8 units eggs
2 teaspoons salt
1 teaspoons black pepper
0.333333333333 cups 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 brown and lightly 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. Saute 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.
  • Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before cutting or serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAVORY BREAD PUDDING



Savory Bread Pudding image

This yummy pudding is like a baked custard. Challah or French bread may be substituted for the Vienna loaf. I use bottled, roasted peppers to save time. Recipe from Chicago Tribune Good Eating.

Provided by Hey Jude

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1/2 lb fresh mushrooms, quartered
1 leek, diced (white and green parts)
1/2 cup diced roasted red pepper
1/2 loaf vienna bread, cut into 1 inch cubes
1/3 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
1 cup milk
2 cups whipping cream or 2 cups half-and-half
6 large eggs
1 teaspoon salt
1 teaspoon fresh ground pepper

Steps:

  • Heat oven to 350°.
  • Heat oil over medium-high heat in a large skillet, saute mushrooms and leeks until lightly browned, about 5-7 minutes.
  • Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan cheese; place in a greased 8-inch square baking pan.
  • Whisk together milk, cream, eggs, salt and pepper.
  • Pour over bread cubes; sprinkle with remaining 2 T cheese.
  • Bake until lightly browned and knife inserted in center comes out clean, about 1 hour.

Nutrition Facts : Calories 758.4, Fat 47.9, SaturatedFat 23.6, Cholesterol 332.2, Sodium 1391.9, Carbohydrate 60.7, Fiber 3.9, Sugar 2, Protein 22.4

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