Mushroom Bread Pudding

Courtesy of the Mushroom Council and Foodie Tots

 

It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding.

Servings: 8 servings

Ingredients

1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
6 ounces mushrooms, sliced
4 ounces prosciutto, diced
1/2 yellow onion, finely chopped
2 celery ribs, finely chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon smoked paprika
4 large eggs
3 cups mushroom broth
1/2 cup shredded parmesan cheese
1/2 cup shredded asiago cheese

Directions

Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.

In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set.

 

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