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Better-Than-Stuffing Bread Pudding
Bake: 1 hr at 350°F
Stand: 15 mins
Ingredients
- 2 tablespoons olive oil
- 6 ounces shiitake mushrooms, stems removed and thickly sliced (1 cup sliced)
- 6 ounces portobello mushrooms, stems removed and thickly sliced (1-1/2 cups sliced)
- 3 garlic, minced
- 1 teaspoon cloves dried sage, crushed
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 tablespoon snipped fresh parsley
- 5 eggs
- 2 cups whipping cream
- 1 cup milk
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups French bread cut into 1-inch pieces
- 1 tablespoon grated Parmesan cheese
Directions
1. Lightly butter an 8x8x2-inch baking dish. Set aside.
2. In a heavy saucepan, heat oil over medium-high heat. Add the shiitake and portobello mushroom slices, garlic, and sage. If youre using dried basil and thyme, add them now. Cook over medium-high heat for about 15 minutes or until mushrooms are tender and browned, stirring occasionally. Remove from heat. If youre using fresh basil and thyme, add them now with the snipped fresh parsley.
3. In a large bowl, whisk eggs, cream, milk, the 1/4 cup Parmesan cheese, salt, and pepper until well combined. Add bread pieces; toss to coat well. Let stand for 15 minutes.
4. Stir mushroom mixture into bread mixture. Transfer to the prepared baking dish. Sprinkle with the 1 tablespoon Parmesan cheese.
5. Bake in a 350 degree F oven for about 1 hour or until pudding is browned and puffed and center is set. Serve warm.
Can't beleive this recipe was never rated. Have had it sice 1999 and it is always a firm favourite with family and friends
2/26/2011 03:50:52 PM Report Abuse