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Mushroom Bread Pudding
Recipes
Mushroom Bread Pudding
8 servings
1 hour, 55 minutes total (Active 30 minutes)

Ingredients

  • 4 slices thick-cut bacon
  • 2 tablespoons grapeseed oil
  • 1 large shallot
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh oregano
  • 1 lb gourmet mushroom blend
  • 1 tablespoon garlic blend paste
  • ¼ cup dry white wine
  • Nonstick cooking spray
  • 8 oz wedge Parmesan cheese
  • ¼ cup fresh chives
  • ¼ cup fresh Italian parsley
  • 16 oz Bakery sourdough bread
  • 1 cup unsalted chicken stock
  • 3 cups buttermilk
  • 6 large eggs
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Steps

    1. Cut bacon into ½-inch pieces (wash hands). Heat oil in large sauté pan on medium 3–4 minutes. Add bacon and cook 4–5 minutes, stirring occasionally, until crisp. Remove bacon and set aside (leave bacon fat in pan). Halve, peel and slice shallot. Remove rosemary and oregano leaves from stems; chop leaves.
    2. Add to pan: mushrooms, shallots, rosemary, oregano, and garlic; cook 3–4 minutes until lightly browned. Pour wine into pan and loosen bits of food left on bottom. Cook 3–4 minutes, stirring often, until liquid has reduced by one-half. Remove pan from heat and set aside to cool.
    3. Grate Parmesan (1 cup); slice chives. Remove parsley leaves from stems; chop leaves. Cut bread into 2-inch cubes. Coat 13- x 9-inch baking dish with spray. Combine in large bowl: stock, buttermilk, eggs, ½ cup cheese, chives, parsley, salt, pepper, and crispy bacon until blended. Add bread and mushroom mixture to bowl and combine until well blended and coated. Transfer bread pudding to baking dish and set aside 30 minutes. Preheat oven to 350°F.
    4. Bake 35–40 minutes until top has browned and center is set. Sprinkle with remaining ½ cup cheese and bake 5 more minutes until cheese is melted. Remove from oven and set aside 10 minutes before serving.

Amount per ⅛ recipe serving: Calories 380, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 160mg, Sodium 1110mg, Total Carb 40g, Fiber 1g, Sugars 7g, Protein 20g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 20%