Bread pudding with wild mushrooms
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 432, total fat 25 G., saturated fats 14 G., proteins 13 G., carbohydrates 40 G., fiber 10 G., cholesterol 149 mg, sodium 523 mg, sugar 5 G.
Calories 432, total fat 25 G., saturated fats 14 G., proteins 13 G., carbohydrates 40 G., fiber 10 G., cholesterol 149 mg, sodium 523 mg, sugar 5 G.
Make this savory bread pudding for your next holiday dinner; it's the perfect accompaniment to the main course. Day-old bread works best, and the mushroom mixture can be made from any fresh mushrooms you can find at the market. Bread pudding with mushrooms is the perfect accompaniment to roast turkey or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups heavy cream
- 4 eggs
- 0.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 loaf Italian bread with crust, cubed
- 3 tablespoons unsalted butter, plus extra for greasing baking pans
- 2 shallots, thinly sliced
- 900 g mixed wild mushrooms, thinly sliced
- 3 tbsp chopped chives
- 3 tablespoons fresh thyme leaves
- 3 tablespoons fresh rosemary leaves
- 4 tbsp grated Parmesan cheese + extra for serving
We recommend
Recipes with similar ingredients: white bread, eggs, cream, Parmesan cheese, shallots, mushrooms, rosemary, thyme
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the cubed bread on a baking sheet. Bake until golden brown, about 5 minutes.
- In a large skillet, melt the butter and sauté the shallots until soft. Add the mushrooms and sauté until golden brown, about 6 minutes. Remove from heat and set aside.
- In a large bowl, combine the cream and eggs, season with salt and pepper.
- Add toasted bread cubes to the egg mixture along with green onions, thyme, and rosemary. Add the sautéed mushrooms and sprinkle with grated Parmesan.
- Transfer the mixture to a 22x32 cm baking dish, sprinkle with more grated Parmesan cheese. Bake for 45 minutes or until golden brown on top.
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