Mushroom Bread Pudding
Meatless mushroom bread pudding casserole
Servings: 6 servings
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 9x13-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.