Savory Bread Pudding

Prep:40minCook:40min

(From Uncle Steve, adapted from Susan Spungen via the New York Times) This makes a great side dish for meat or chicken, or a main dish in itself. This version uses mushrooms, but if you’re not mushroom fans, you can substitute just about anything such as thinly sliced cabbage, small carrot chunks, etc. Cooked bacon would also be good in this. I have also used poached chicken, torn off into shredded pieces that I put pieces directly into this bread pudding.

Updated at: Wed, 16 Aug 2023 19:13:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories368.1 kcal (18%)

Total Fat22.9 g (33%)

Carbs26.2 g (10%)

Sugars7 g (8%)

Protein15.3 g (31%)

Sodium495.4 mg (25%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ tablespoonsunsalted butter

plus more for pan

1 tablespoonextra virgin olive oil

6 ouncesmixed fresh mushrooms

or champignon, sliced 1/4-inch thick

8fresh sage leaves

slivered, plus more for garnish, alternative: about 2 tablespoons dried sage, or more depending on taste

1shallot

small, thinly sliced, half of a regular yellow onion is also ok

Salt

siz

ground black pepper

to taste, be generous, as it’s a able dish to make

2leeks

medium-size, white and pale green only, washed, halved lengthwise, thinly sliced

3eggs

large

1 ½ cupswhole milk

½ cupheavy cream

¼ teaspooncayenne pepper

½ cupGruyère cheese

shredded, “Swiss” or Emmental, or Jarlsberg cheese also works

8 ouncesbread

cubed about, use a firm white bread, and if you can get your hands on a brioche, that is the premium sort for this recipe

¼ cupparmesan cheese

grated, freshly grated is best but packaged will work

Instructions

Step 1

Note: this recipe works best if you let the mixture soak for at least a couple of hours following step 3, and it can be left to soak overnight. This lets the bread soak up the liquid and flavor.

Step 2

1. In a large skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly browned. Add the sage and shallot/onion and cook, stirring, until the shallot is translucent, 3 to 4 minutes. Season with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.

Step 3

2. Add the remaining butter to the same skillet over medium heat. Add the leeks, season with salt and cook, stirring, until the leeks are wilted but not brown. Return the mushroom mixture to the pan, stir in with the leeks, and remove pan from heat. In a large bowl whisk the eggs, milk and cream together until well-blended. Add the cayenne and season well with salt and pepper. Whisk again, then stir in the Gruyère or other grated cheese.

Step 4

3. Butter the bottom and sides of an 8-inch square baking dish. Spread a thin layer of the mushroom and leek mixture on the bottom. Add the bread, then spread the remaining mushroom mixture on top. Pour the egg mixture into the dish, taking care that the cheese is evenly distributed. Press down lightly on the bread to be sure it is well-moistened. Cover and set aside 2 hours or refrigerate for a longer time, up to overnight.

Step 5

4. Allow the pudding to come to room temperature a good 30 minutes before baking. Heat the oven to 350 degrees. Uncover the pudding, press down on the bread again, then dust with the parmesan cheese. Bake 35 to 40 minutes until set and lightly browned. Let sit a few minutes, then scatter with sage before serving.

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