Mushroom Bread Pudding

Let’s talk about all the things you want in a side dish.  You want it to be comforting, you want it to be a carb. You feel inclined for it to have a vegetable, just to avoid judgement.  Protein is always an added bonus, and if cheese in involved, you’ve got yourself a home run.

I get that you are all lazy sons who don’t want to make more than one side dish, because come on, it’s not like we’ve got all night here.  The biggest loser is about to start.  Usually, I am just as guilty as the next person about putting a bag salad in a bowl with some ranch and calling it a day.  Because, priorities.  Why am I spending time making a side dish when I know that at 9 pm, I am going to want peanut butter cookies, subsequently make them, and clearly, mow them?

Saving my energy. Knowing my inner fat kid.  These are things I hope you all learn to do via reading my blog.  Know your inner fat kid.  Save your energy.  Invest in statement pieces (quality wine openers, while we are at it, quality wine…)

Anyway, for those of you trying to actually get something other than a bag of chemical washed lettuce on the table, I got your back.

Because this mushroom bread pudding has carbs, veggies, protein, AND cheese in it.  Winner winner, bread pudding dinner.

Mushroom Bread Pudding

By Whitney, April 25, 2012

Mushroom Bread Pudding

The all purpose side dish.



Preheat oven to 400 degrees.  Butter a 9×13 baking dish.  In a sauté pan, heat the olive oil over medium-high heat.  Sauté the onions and garlic until translucent, about 5 minutes.  Add the mushrooms and cook 5 more minutes. Season with salt and pepper to taste.  Remove from the heat and stir in the fresh herbs.  In a large bowl, whisk together the eggs, half and half, gruyere, and 1/4 cup parmesan.  Whisk in 1/2 teaspoon salt and a few grinds of fresh cracked pepper. Add the bread and soak for 15 minutes.  Fold in the mushroom mixture.   Firmly pack the bread pudding into the prepared baking dish.  Bake uncovered for 60 minutes.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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