Savory Bread Pudding with Mushrooms and Parmesan Cheese

Savory Bread Pudding with Mushrooms and Parmesan Cheese
Photo by Scott Peterson

Ingredients

  • 8 large eggs
  • 1 teaspoon freshly ground black pepper
  • 1 1-pound loaf crusty country-style white bread
  • 1 large garlic clove
  • 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake)
  • 3 ½ cups heavy whipping cream
  • ¼ cup olive oil
  • + 8 more ingredients
    • 1/3 cup fresh parsley
    • 2 teaspoons salt
    • 6 tablespoons butter
    • 1 cup green bell pepper
    • 1/3 cup finely grated Parmesan cheese
    • 4 teaspoons fresh thyme
    • 1 ½ cups celery
    • 1 ½ cups onion

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large ...

View full recipe at Epicurious

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