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SAVORY MUSHROOM-PARMESAN BREAD PUDDING




Source of Recipe


Gabi Moskowitz


Recipe Introduction


why not employ bread pudding’s custard-y goodness in a savory stuffing-like side dish? The result was something I’d be proud to serve alongside roasted meat at a fancy dinner, or even with a green salad for a classy, inexpensive vegetarian meal.


List of Ingredients




1 baguette, preferably stale, cut into 1” cubes
1 2/3 cup milk (whole, 2% or 1%)
2 eggs, lightly beaten
2 tbsp olive oil, plus more for greasing pan(s) Pantry
about 6 button mushrooms
1 onion, diced
leaves from one sprig fresh rosemary
1/4 cup grated Parmesan, plus more for sprinkling
salt and pepper to taste

Recipe




Preheat oven to 375 degrees F. Lightly grease an 8-inch pie pan or 4 4-inch ramekins. Set aside.
Combine milk and eggs in a mixing bowl and whisk lightly to combine. Add bread cubes and stir to ensure all are thoroughly soaked. Set aside.
Heat the olive oil in a frying pan over low heat. Add onions and cook slowly for 8-10 minutes. Increase to medium and add the mushrooms. Cook for another 2-3 minutes until mushrooms begin to shrink. Remove from heat.
Stir the onion-mushroom mixture into the soaking bread. Gently fold in the rosemary and Parmesan. Season with salt and pepper to taste.
Spoon the bread mixture into the prepared pan or ramekins. Sprinkle with a pinch of Parmesan and bake for 25-30 minutes, or until puddings set and the tops are golden-brown and crisp. Allow to cool 5 minutes before serving.
Serves 4.