Savory Mushroom-Parmesan Bread Pudding
- Prep Time 0:20
- Cook Time 0:30
- Estimated Cost $9.00
- 5 Comments
I went to a dinner party recently and chatted with a guy who, upon hearing about BrokeAss Gourmet, expounded on the glory of stuffing: “It’s so good and so cheap. I eat it on its own for dinner all the time.” As it happens, I’m not a huge fan of stuffing. I think it tends to be overly salty and uninteresting and I couldn’t imagine ever eating a bowl of stuffing for dinner.
Bread pudding, however, is a different story (don’t worry, I don’t actually eat bread pudding on its own for dinner…but I totally could). So I figured, why not employ bread pudding’s custard-y goodness in a savory stuffing-like side dish? The result was something I’d be proud to serve alongside roasted meat at a fancy dinner, or even with a green salad for a classy, inexpensive vegetarian meal.
Ingredients
- $1 baguette, preferably stale, cut into 1" cubes $1.50
- 1 2/3 cup milk (whole, 2% or 1%) $1 for a pint
- 2 eggs, lightly beaten $1.50 for 6
- 2 tbsp olive oil, plus more for greasing pan(s) Pantry
- about 6 button mushrooms $1
- 1 onion, diced $0.50
- leaves from one sprig fresh rosemary $1
- 1/4 cup grated Parmesan, plus more for sprinkling $3.50 for 10 oz.
- salt and pepper to taste Pantry
Recipe Serves 4
Directions
- Preheat oven to 375 degrees F. Lightly grease an 8-inch pie pan or 4 4-inch ramekins. Set aside.
- Combine milk and eggs in a mixing bowl and whisk lightly to combine. Add bread cubes and stir to ensure all are thoroughly soaked. Set aside.
- Heat the olive oil in a frying pan over low heat. Add onions and cook slowly for 8-10 minutes. Increase to medium and add the mushrooms. Cook for another 2-3 minutes until mushrooms begin to shrink. Remove from heat.
- Stir the onion-mushroom mixture into the soaking bread. Gently fold in the rosemary and Parmesan. Season with salt and pepper to taste.
- Spoon the bread mixture into the prepared pan or ramekins. Sprinkle with a pinch of Parmesan and bake for 25-30 minutes, or until puddings set and the tops are golden-brown and crisp. Allow to cool 5 minutes before serving.
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What They're Saying
stacey., on Feb 23, 10:11 AM, wrote:
just got new porecelain ramekins, can’t wait to try this recipe!!
Kristen, on Feb 23, 10:15 AM, wrote:
I think I just drooled on my keyboard at work.
Heather @ (The Single Dish), on Feb 23, 12:35 PM, wrote:
I love all bread puddings and stuffings. Yum! This is a great- I have too much bread leftover and don’t know what to do with it- type dish. Thanks!
Julia Doc, on Feb 23, 06:27 PM, wrote:
this sounds so good! I think I might try it!!!
Bill from Lachine, on Dec 4, 12:36 PM, wrote:
Gabi,
Great recipe…I’ll be giving it a try….congratulations on a great website and lots
of good recipes.
If you don’t like standard potatoes…you should try rosti…it’s a swiss potato pancake recipe and delicious.
Regards
Bill from Lachine