Thanks to a whole bunch of rolls leftover from the Men’s Retreat this past weekend, I knew I needed to make a bread pudding for Tuesday’s SCL dinner. Bread pudding is delicious both sweet and savory. This recipe is one of my old standbys from a few years ago. It’s easily adaptable, so feel free to adjust the recipe according to what you have on hand. I added onion and green pepper this time, which sneaks in a few extra vegetables (I’m always a fan of more vegetables).
Adapted from Rachael Ray Magazine
- 3 Tbsp extra-virgin olive oil
- 2 (8oz) packages of sliced mushrooms
- 1 onion, diced (optional)
- 1 green pepper, diced (optional)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- salt and pepper
- 4 large eggs plus 3 large egg whites
- 2 cups milk
- 1/4 cup grated parmesan
- 1 loaf day old bread cut into 1/2″ cubes
- 2 cups shredded cheese
Preheat oven to 350°F. Grease a 1 1/2 quart baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, pepper, garlic, thyme, and rosemary. Cook until the vegetables are starting to brown, 10-15 minutes, then season with salt and pepper.
In a large bowl, whisk together the eggs, egg whites, milk, 2 Tbsp parmesan, and 1/4 tsp salt. Stir in bread cubes and let soak for about 10 minutes (more or less depending on how hard your bread is). Stir in the cooled mushroom mixture and the shredded cheese. Pour into the baking dish and top with remaining parmesan. Bake until golden, about 45 minutes. let stand for 10 minutes before serving.