Savory Mushroom Bread Pudding
I’m so thrilled to be getting back to Random Recipes, hosted by the awesome Dom. Random Recipes is a bit different than my other challenges in that it sends me back to my books, some of which can get rather neglected. This month the challenge was to pull out all our new books and randomly select the book from that group. I was lucky enough to get four books this year: Indian Slow Cooker, Madhur Jaffrey’s Quick and Easy Indian Cooking, Dining with the Doctor, and The Heart of the Plate – which was the “winning” book! I used my same random method (Joe picking a number) to select the winning page which led me to a Mushroom Bread Pudding, and wow did I wish for a different page at that point. The last time I made a bread pudding was Home Ec back in middle school, so it’s been a fair bit of time. However I had some leftover sourdough bread so with the addition of some fresh peasant bread I at least had the basic ingredients. I also adjusted the ratio a bit, along with the seasonings, as things didn’t look quite right at first and I was worried about it being a bit bland as written.
- 1 tbsp olive oil
- 3 cloves garlic, diced
- 1 vidalia onion, diced
- 3 cups mushroom, sliced
- 1 tbsp marsala wine (or sherry)
- 1/2 tsp thyme
- 1 tsp rosemary
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 4 cups cubed bread - I did 2 cups sourdough and 2 cups peasant bread
- 5 eggs
- 1/2 cup half&half
- 1 1/2 cups milk
- Heat the oil in a deep skillet over medium heat add the garlic and onion and cook for 7 minutes, then add the mushrooms. Continue cooking for 10 minutes before adding the marsala along with the seasonings. Cook for a final 5 minutes, adjusting seasonings as needed and then remove from heat.
- Preheat oven to 425 and lightly grease a 9x11 baking dish. Place the bread cubes in a single layer on the bottom of the pan. Evenly layer the mushroom over the bread.
- Beat the eggs and milk together and then pour over the mushroom bread mixture. Bake for 35-40 minutes, or until the edges start to brown. Remove from oven and sit for 15 minutes - then serve and enjoy!
I’m also sending this over to /52weeksofcooking for their eggs challenge since I rarely, if ever, prepare dishes that feature 5 eggs. This is the first of their challenges for 2014, and if things go as planned the second one will be up on Wednesday!