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Cheesy Mushroom Bread Pudding

February 2009
Cheesy Mushroom Bread Pudding

by 5 people

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Makes: 4 servings

Prep: 30 mins

Bake: 45 mins

  • 3 tablespoons extra-virgin olive oil
  • 2 6 ounce packages  cremini mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 6 large eggs
  • 2 cups milk
  • 1/4 cup grated parmesan cheese
  • 1/2 baguette, cut into 1/2-inch cubes
  • 2 cups shredded mozzarella cheese
  1. Preheat the oven to 350 degrees . In a large skillet, heat the olive oil over medium heat. Add the mushrooms, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the mushrooms are browned, 8 to 10 minutes.
  2. In a large bowl, whisk together the eggs, milk, 2 tablespoons parmesan and 1/4 teaspoon salt. Stir in the bread cubes and let soak for 10 minutes. Stir in the mushroom mixture and the mozzarella. Transfer to a greased 11/2-quart baking dish; sprinkle the remaining 2 tablespoons parmesan on top. Bake until golden, about 45 minutes. Let stand for 15 minutes before serving.
Tip Get fresh:
  • Use 1 1/2 tablespoons fresh thyme leaves instead of the dried.