Easy Family Recipes: Savory Bread Pudding

Savory Bread PuddingHave you started planning your holiday dinner yet? Things are so busy that I'm just starting to get my own plan together now. This year, I'd like something new to add to my holiday dinner repertoire. This savory bread pudding is a riff on traditional stuffing, which is always a big hit with the family. It's a little more posh, with the additional of heavy cream and eggs, along with yummy veggies and herbs. Feel free to switch up the add-ins (mushrooms, bacon, even the type of cheese) to suit your family, but keep the basic formula of bread, eggs, and cream the same. This recipe easily pulls together the day ahead of baking. Just cover, store in the fridge, and add a few minutes to your cooking time to make up for the time in the fridge. Happy holidays!

Savory Mushroom, Bacon and Gruyere Bread Pudding

Servings: 6

  • 1/2 pound bacon
  • 1/2 pound (about 1/2 loaf) crusty sourdough bread
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons fresh ground pepper, divided
  • 1/2 teaspoon garlic powder
  • 6 cloves garlic, minced
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped red pepper
  • 1/2 pound sliced button mushrooms
  • 1/4 cup chopped parsley leaves
  • 2 teaspoons dried oregano
  • 4 large eggs
  • 2 cups heavy cream
  • 1 cup (4 ounces) shredded Gruyere cheese, divided

Place bacon in freezer to chill. This will help make it easier to chop. Heat oven to 375 F.

Cut bread into 1/2-inch cubes and place in large bowl. Drizzle olive oil over bread and sprinkle with thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Toss to coat evenly, then spread bread evenly in one layer onto rimmed baking sheet. No need to clean bowl yet. Bake bread for 20 minutes or until bread starts to turn golden. Remove from oven and lower oven temperature to 350 F.

Remove bacon from freezer and finely chop. In 3 1/2-quart oven-proof stovetop casserole pan, cook bacon over medium-high heat until crispy. Use slotted spoon to move bacon pieces to bowl lined with paper towel. Pour bacon grease out, but don't wipe out pan.

Add garlic to pan and cook over medium heat for 30 seconds or until it starts to smell fragrant. Add onions, celery and red pepper and cook for 2 minutes, stirring frequently. Add mushrooms and cook until all vegetables are soft, about 5 more minutes. Season with remaining salt and pepper.

Pour toasted bread into original large bowl and add vegetables and cooked bacon. Add parsley leaves and dried oregano, and mix together with large spatula. In medium bowl, whisk together eggs and cream. Pour over bread and vegetables, add 1/2 the shredded Gruyere cheese and mix with spatula. Pour entire contents back into casserole pan.

Sprinkle top of pudding with remaining cheese. Place in oven and bake for 30-35 minutes or until top of bread pudding has turned golden brown and cheese is melted. Serve warm.

Recipe courtesy of Kendall-Jackson

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