Savory Bread Pudding with Mushrooms and Parmesan Cheese
The recipe Savory Bread Pudding with Mushrooms and Parmesan Cheese can be made in roughly 45 minutes. This recipe serves 12 and costs $1.53 per serving. One serving contains 514 calories, 12g of protein, and 40g of fat. If you have salt, crusty bread, celery, and a few other ingredients on hand, you can make it. 685 people have tried and liked this recipe. It is brought to you by Epicurious. With a spoonacular score of 57%, this dish is good. Similar recipes include Savory Bread Pudding with Spinach & Mushrooms, Savory Bread Pudding with Goat Cheese, and Savory Bread Pudding.
Servings: 12
Ingredients:
1 teaspoon freshly ground black pepper
6 tablespoons (3/4 stick) butter
1 1/2 cups thinly sliced celery
1 (1-pound) loaf crusty country-style white bread
8 large eggs
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1/3 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
1 cup finely chopped green bell pepper
3 1/2 cups heavy whipping cream
1/4 cup olive oil
1 1/2 cups finely chopped onion
1/3 cup finely grated Parmesan cheese
2 teaspoons salt
Equipment:
glass baking pan
oven
bowl
baking sheet
frying pan
whisk
Cooking instruction summary:
Preparation 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.
Step by step:
1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.
2. Cut bottom crust and short ends off bread and discard.
3. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).
4. Place cubes in very large bowl.
5. Add oil, thyme, and garlic; toss to coat.
6. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper.
7. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
8. Melt butter in large skillet over medium-high heat.
9. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes.
10. Add sautéed vegetables and parsley to bread cubes.
11. Whisk heavy cream, eggs, salt, and ground pepper in large bowl.
12. Mix custard into bread and vegetables.
13. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
14. Preheat oven to 350°F.
15. Bake stuffing uncovered until set and top is golden, about 1 hour.
16. Let stand 15 minutes.
Nutrition Information:
covered percent of daily need
