This vegetarian mushroom bread pudding casserole has become one of my favourite go-to dishes. The bread base makes it less “eggy” than a frittata, which also makes it very moorish and comforting! It’s based on a recipe by Mollie Katzen in her wonderful cookbook The Heart to the Plate. My version is alcohol-free, using 1 tbsp of white wine vinegar instead of 1/4 cup of dry sherry. I love the versatility of this dish – it can be served as breakfast, lunch or dinner (with a green salad), hot or at room temperature, and is delicious when reheated as leftovers. It’s definitely a permanent addition to my weekly rotation!
I like mushrooms so much that I sometimes forget how healthy they are. Nutrition experts hold mushrooms in high regard as they offer a plethora of nutrients such as vitamins, minerals, and antioxidants. Mushrooms contain around 15 vitamins and minerals including vitamin B6, folate, magnesium, zinc, and potassium. They are also rich in antioxidants.
Tips: It’s recommended to use country-style bread, with a crisp crust and airy, chewy interior (like ciabatta). This recipe uses a lot of mushrooms – make sure to start with a very large skillet or wok to cook them down.
Mushroom Bread Pudding
Ingredients
- 2 tbsp olive oil
- 1½ cups onion, minced
- ½ tsp dried thyme
- 1 tsp salt
- 1½ lbs white or cremini mushrooms, thinly sliced
- 10-12 shitake mushrooms, thinly sliced
- 2 garlic cloves
- 1 tbsp white wine vinegar
- 2 tbsp lemon juice
- 3 cups bite-sized bread cubes (I use Ciabatta)
- 5 eggs (room temperature)
- 2 cups milk
- black pepper
- ¼ cup parmesan cheese, grated
Instructions
- Preheat oven to 350℉ (325℉ if using glass pan). Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a very large skillet, heat olive oil. Add onion, thyme and ½ tsp of salt. Cook for about 8 minutes, until onion is very soft.
- Add all the mushrooms, garlic, and remaining ½ tsp salt. Continue to cook, stirring, for about 10 minutes, or until mushrooms are soft and cooked down.
- Stir in white wine vinegar and lemon juice. Cook, stirring, for 5 minutes. Remove from heat, add black pepper to taste.
- Arrange bread cubes in the pan. Spread mushroom mixture on top of the bread.
- Combine eggs and milk in a blender or food processor (I use a hand blender). Process until smooth. Pour liquid mixture over the bread and mushrooms, let it sit for 5 minutes. Use a spoon to push the bread into the liquid until all the pieces are soaked. Sprinkle with parmesan cheese.
- Bake for 35 to 40 minutes, or until custard is almost set and top pieces of bread turn golden on the edges.
- Cool for at least 15 minutes before serving. Serve warm or at room temperature. Excellent when reheated.
