As much as I’m gonna miss summer, I can’t help but be happy about cooking up warm casseroles, holiday squares and hearty soups. This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall. I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall.
It’s a dish I’ve made plenty of times, always with great results and never disappointing. The only sad thing is, it makes quite a lot, feeding 10-12 people. Sad only because the only time I make it, is when I have enough company to warrant a casserole of this size. So, with that being said, it’s perfect for a crowd, and can be prepped up to one day ahead, helping you manage your time when feeding a small army.
If you’ve never had a savory bread pudding, you must give this glorious Savory Mushroom Bread Pudding a try. It takes a bit of time to prepare, but worth every minute. Enjoy!
Recipe source for Savory Mushroom Bread Pudding: Adapted from Epicurious Savory Bread Pudding with Mushrooms and Parmesan Cheese
- 1 pound country style white bread
- 1/4 cup olive oil
- 4 tsp chopped fresh thyme
- 1 clove garlic minced
- 1/4 cup unsalted butter plus more for pan
- 1 1/2 cups thinly sliced celery
- 1 cup chopped onion 1/4" dice
- 3/4 cup chopped green pepper 1/8" dice
- 1 pound mushrooms, thinly sliced I used 1/2 cremini and 1/2 white
- 1/3 cup chopped parsley
- 3 1/2 cups heavy cream
- 8 large eggs
- 5 ounces frozen spinach squeezed dry
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/3 cup grated gouda
- 1/3 cup freshly grated parmesan cheese
- Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
- Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
- Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
- Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.