Savory Mushroom Bread Pudding
Try this Savory Mushroom Bread Pudding recipe, or contribute your own.
Try this Savory Mushroom Bread Pudding recipe, or contribute your own.
- kosher salt
- 1 tablespoon olive oil
- 2 large eggs
- freshly ground black pepper
- 1 medium garlic clove minced
- 3 cups heaped with 1/2-inch bread cubes (about 6 ounces) i used challah
- 1 teaspoon butter plus more for the baking dish
- 1 cup chopped white or yellow onion
- 8 ounces baby bella mushrooms or brown button mushrooms*, cut into pieces about the same size as the bread cubes
- 1 splash white vermouth about 2 tablespoons
- 2 teaspoons chopped fresh marjoram leaves
- 3/4 cup heavy cream half-and-half, or whole milk
- 1/2 cup chicken or turkey stock preferable homemade
- 3/4 cup shredded aged white cheddar cheese, divided
- Carbohydrate 4.98369195563321 g
- Cholesterol 242.96812503895 mg
- Fat 14.5449124782811 g
- Fiber 0.867876318 g
- Protein 8.92806834308282 g
- Saturated Fat 6.91670488361005 g
- Serving Size 1 1 Serving (160g)
- Sodium 162.615492782811 mg
- Sugar 4.11581563763321 g
- Trans Fat 1.36009323851825 g
- Calories 182 calories
Step-by-step
- Place the cubed bread on a sheet pan and toast in a 350° F oven until somewhat dried, but not brown. Alternately, you can leave the bread out to dry overnight. It will lose some of its volume, but that's okay. Set aside.
- Set a 10-inch skillet over medium-high heat and add the olive oil and butter to the pan. When the butter has melted add the chopped onion and a good pinch of salt. Cook until the onion begins to soften and brown a little at the edges. Add the minced garlic and stir until it is fragrant, then add the chopped mushrooms. Cook and stir until the mushrooms brown and give off some liquid. Add the vermouth and cook until the liquid reduces to a glaze. Stir in the marjoram and check the mixture for seasoning, adding more salt (if necessary) and some pepper. Remove from the heat and set aside.
- Butter a 1 1/2-quart casserole or gratin dish. In a medium bowl, beat the eggs together with the cream and chicken stock. Add 1/2 cup of the shredded cheese and 1/2 teaspoon of salt. Taste the custard mixture and adjust the seasoning to your liking with additional salt and freshly ground black pepper. Fold the dried bread cubes and the mushroom mixture into the custard, pressing the bread down into the liquid. Let stand while you preheat the oven.
- Preheat the oven to 350° F. Place a rack in the lower third of the oven. When the oven is heated, transfer the bread and vegetable mixture to the prepared baking dish. Press the bread down into the custard and smooth the top surface a little; sprinkle on the remaining 1/4 cup shredded cheese.
- Place in the oven and bake for 30 to 45 minutes, or until the top is handsomely golden brown and the custard is set. The baking time will depend on the depth of the baking dish you have chosen. Serve hot and make sure every diner gets a portion of the crusty top. Leftovers can be refrigerated, tightly covered for 2 to 3 days.
Savory Mushroom Bread Pudding: A Comforting Culinary Adventure
Life's little moments, the ones that truly nourish the soul, often revolve around the simplest of pleasures. For me, that's the aroma of freshly baked bread mingling with the earthy fragrance of mushrooms, all enveloped in a creamy, comforting custard. This Savory Mushroom Bread Pudding isn't just a recipe; it's a journey, a testament to the magic that happens when humble ingredients unite in perfect harmony. It's the kind of dish that warms you from the inside out, whether you're curled up on a rainy afternoon or sharing a special meal with loved ones.
The initial steps might seem straightforward – toasting bread, sautéing mushrooms, and whipping up a creamy egg mixture – but it's the attention to detail, the careful balancing of flavors, that elevates this dish beyond the ordinary. The slightly crispy bread cubes, infused with the savory essence of the mushrooms, create a delightful textural contrast against the smooth, rich custard. And let's not forget that glorious, golden-brown crust – a testament to the oven's magical touch.
I remember the first time I made this recipe. I was experimenting with different ways to use leftover challah bread, and the idea of a savory bread pudding popped into my head. I was a little apprehensive at first, as most bread puddings I had tried were sweet. However, the result was absolutely stunning! The savory twist, the unexpected depth of flavor, it was a revelation. The earthy mushrooms, the slightly sweet onions, and the hint of herbaceous marjoram all played perfectly together, creating a symphony of tastes that kept me coming back for more.
This recipe is remarkably versatile. Feel free to experiment with different types of mushrooms; shiitake or cremini would add a unique twist. You can also adjust the herbs to your liking – thyme or rosemary would complement the mushrooms beautifully. The cheese is another element you can customize. While aged white cheddar provides a lovely sharpness, Gruyere or Fontina would also be excellent choices.
Beyond the taste, there's something deeply satisfying about creating a dish like this from scratch. It's a reminder of the simple joys of home cooking, of transforming everyday ingredients into something extraordinary. And it’s a dish that invites connection. Whether you're sharing it with family or friends, it fosters a sense of warmth and togetherness, turning a simple meal into a cherished memory.
So, I encourage you to embark on this culinary adventure. Gather your ingredients, savor the process, and let the aroma of this savory delight fill your kitchen. More than just a recipe, this is an invitation to connect with the simple pleasures of life, one delicious bite at a time. It's a comforting embrace in a bowl, perfect for a cozy night in or a special gathering. The possibilities are as endless as your imagination allows.
Remember to adjust the seasonings to your preference and feel free to explore different bread and cheese combinations. The beauty of this recipe lies in its adaptability, making it a true reflection of your culinary style. The golden brown crust, the creamy custard, the earthy mushrooms – each element contributes to an unforgettable dining experience. This savory bread pudding is more than just a meal; it's an experience, a warm hug for your taste buds, and a delicious journey for your soul.
From my kitchen to yours, enjoy this comforting and delicious culinary creation! The perfect balance of flavors and textures makes it a dish you'll want to make again and again. Its versatility allows for endless customization, making it a perfect canvas for your culinary creativity. So, gather your ingredients, let your imagination run wild, and experience the magic of this savory mushroom bread pudding!
Ingredients You'll Need:
- Kosher salt
- Olive oil
- Large eggs
- Freshly ground black pepper
- Minced garlic
- Cubed bread (challah recommended)
- Butter
- Chopped onion
- Baby Bella or brown button mushrooms
- White vermouth
- Chopped fresh marjoram leaves
- Heavy cream, half-and-half, or whole milk
- Chicken or turkey stock
- Shredded aged white cheddar cheese
