Savory Bread Pudding With Mushrooms And Parmesan Cheese
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Olive Oil4 tsps
Thyme (chopped fresh)1 large
Garlic (clove, minced)6 tbsps
Butter (3/4 stick)1.5 cups
Onion (finely chopped)1.5 cups
Celery (thinly sliced)1 cup
Parsley (chopped fresh)3.5 cups
Heavy Whipping Cream8 large
Egg2 tsps
SaltDirections:
1
Spread cubes out on large rimmed baking sheet
2
Preheat oven to 375°F
3
Butter 13x9x2-inch glass baking dish
4
Cut bottom crust and short ends off bread and discard
5
Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed)
6
Place cubes in very large bowl
7
Add oil, thyme, and garlic; toss to coat
8
Spread cubes out on large rimmed baking sheet
9
Sprinkle with salt and pepper
10
Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes
11
Return toasted bread cubes to same very large bowl
12
Melt butter in large skillet over medium-high heat
13
Add mushrooms, onion, celery, and bell pepper
14
Sauté until soft and juices have evaporated, about 15 minutes
15
Add sautéed vegetables and parsley to bread cubes
16
Whisk heavy cream, eggs, salt, and ground pepper in large bowl
17
Mix custard into bread and vegetables
18
Transfer stuffing to prepared dish
19
Sprinkle cheese over
20
DO AHEAD Can be prepared 1 day ahead
21
Cover and refrigerate
22
Preheat oven to 350°F
23
Bake stuffing uncovered until set and top is golden, about 1 hour
24
Let stand 15 minutes
25
Preheat oven to 375°F
26
Butter 13x9x2-inch glass baking dish
27
Cut bottom crust and short ends off bread and discard
28
Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed)
29
Place cubes in very large bowl
30
Add oil, thyme, and garlic; toss to coat
31
Sprinkle with salt and pepper
32
Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes
33
Return toasted bread cubes to same very large bowl
34
Melt butter in large skillet over medium-high heat
35
Add mushrooms, onion, celery, and bell pepper
36
Sauté until soft and juices have evaporated, about 15 minutes
37
Add sautéed vegetables and parsley to bread cubes
38
Whisk heavy cream, eggs, salt, and ground pepper in large bowl
39
Mix custard into bread and vegetables
40
Transfer stuffing to prepared dish
41
Sprinkle cheese over
42
DO AHEAD Can be prepared 1 day ahead
43
Cover and refrigerate
44
Preheat oven to 350°F
45
Bake stuffing uncovered until set and top is golden, about 1 hour
46
Let stand 15 minutes