New recipes

Savory Bread Pudding with Mushrooms and Parmesan Cheese

Savory Bread Pudding with Mushrooms and Parmesan Cheese

Ingredients

  • 1 1-pound loaf crusty country-style white bread
  • 4 teaspoons chopped fresh thyme
  • 1 large garlic clovve, minced
  • 6 tablespoons (3/4 stick) butter
  • 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cup thinly sliced celery
  • 1 cup finely chopped green bell pepper
  • 1/3 cup chopped fresh parsley
  • 3 1/2 cups heavy whipping cream
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup finely grated Parmesan cheese

Recipe Preparation

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.

  • Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.

  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.

  • Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Reviews Section

Savory Bread Pudding

In a bowl, toss the bread cubes with melted butter and chopped savory. Transfer to a baking sheet and toast until crispy and golden, about 30 minutes. Increase oven temperature to 375 degrees.

In a large skillet, heat 2 tablespoons olive oil. Break up sausage into silver-dollar-sized pieces and add to skillet cook thoroughly about 10 minutes. Transfer sausage to a large bowl and let cool.

Add remaining 3 tablespoons olive oil to skillet. Add leeks and mushrooms and season with salt and pepper. Cook, stirring, until all the liquid has been absorbed, about 10 minutes. Stir in apple and transfer mixture to bowl with sausage let cool.

Brush a 9-inch square baking dish with olive oil. Add bread cubes to bowl with sausage and leek mixture toss to combine and transfer to baking dish.

In a large bowl, whisk together cream, eggs, vinegar, 3/4 cup cheese, 1 tablespoon salt, 1 teaspoon pepper, and the persillade pour over bread mixture. Cover baking dish tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until a paring knife inserted into the center of the pudding comes out clean, about 1 hour.

Uncover and sprinkle pudding with remaining 3/4 cup cheese. Preheat the broiler broil pudding until golden, about 3 minutes. Cut into squares and serve garnished with truffles if desired.


Easy dinner recipes: Savory bread pudding and other one-dish ideas

This savory take on the comfort food -- stuffed with bacon, Gruyere cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. Recipe: Savory stuffed French toast

(Glenn Koenig / Los Angeles Times)

(Ricardo DeAratanha / Los Angeles Times)

(Luis Sinco / Los Angeles Times)

Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup

(Bob Chamberlin / Los Angeles Times)

(Kirk McKoy / Los Angeles Times)

(Robert Gauthier / Los Angeles Times)

A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn’t take much more to make a perfect main course. Recipe: Cote de boeuf

(Bob Chamberlin / Los Angeles Times)

(Bob Chamberlin / Los Angeles Times)

(Kirk McKoy / Los Angeles Times)

(Ken Hively / Los Angeles Times)

(Kirk McKoy / Los Angeles Times)

This savory take on bread pudding is studded with chanterelle mushrooms.
Recipe: Chanterelle-sage bread pudding

(Ricardo DeAratanha / Los Angeles Times)

Stuffing is an excellent canvas for creativity. Start with bread cubes, add aromatics for subtle flavoring and liquid to keep it moist.
Recipe: Chestnut-sage stuffing

(Kirk McKoy / Los Angeles Times)

If you’re looking for a comforting dish to keep you warm on a chilly night, you can’t go wrong with a savory bread pudding or gratin. (Hint: They also make great dishes if you’re planning ahead for your Christmas meal!)

CHANTERELLE-SAGE BREAD PUDDING: Love bread pudding? In a savory take on the classic, this version is studded with chanterelle mushrooms, enriched with Gruyère and Emmentaler cheeses and seasoned with aromatic fresh thyme and sage.

ITALIAN SAUSAGE AND KALE GRATIN: Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort-food playbook, the gratin is a celebration of lush creaminess and crisp crust that is often based on the simplest of ingredients. For a weeknight meal, combine crumbled Italian sausage with fresh kale in a creamy goat cheese sauce. Top the gratin with seasoned breadcrumbs before baking, and you’ve got dinner in just over an hour.

In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpuf
In 2009, Food did a story on fresh tofu in Southern California. We included a recipe for fresh, homemade tofu -- very light in flavor, this delicate tofu is almost like a custard with its creamy texture.

The method is simple: Combine some cold soy milk with nigari water (a brine used to set the soy milk) and steam the milk until it sets up like a custard. The whole process takes about 15 minutes.

- See more at: https://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-homemade-tofu.html#sthash.6Tjk9w9Z.dpu
RECIPES: 99 easy dinner ideas in about an hour or less

CELERY ROOT GRATIN: If you want the richness of potato but are looking to keep your carb count down, celery root is a great alternative. Here, sliced celery root is layered in a creamy gratin flavored with hints of Dijon mustard and rich Gruyère cheese. The whole thing comes together in just over an hour. You can also assemble it ahead of time up to adding the cheese, then refrigerate it up to a day or so before baking (keep in mind the baking time will be a little longer as the gratin has been refrigerated).

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight! page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]

CHANTERELLE-SAGE BREAD PUDDING

Note: From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread.

3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided

1 teaspoon chopped fresh thyme

1/8 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1¼ pounds chanterelle mushrooms, cleaned, trimmed and sliced

8 cups stale country white bread, crust on, cut or torn into about 1/2-inch pieces

1 cup grated Gruyère cheese

1 cup grated Emmentaler cheese

1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, garlic, sage, thyme and black pepper. Heat over high heat until just before the milk reaches a simmer. Remove from the heat and allow to cool slightly.

2. Heat the butter and oil in a large skillet over medium heat. Add the mushrooms and salt and saute, stirring often, until the mushrooms are soft and fragrant and beginning to caramelize, about 6 minutes. Remove from the heat set aside.

3. In a large bowl, whisk the eggs. Whisk in the cooled milk. Add the bread pieces, cheeses and sauteed mushrooms and stir until well combined. Pour the mixture into the baking dish, pressing down on the bread to make sure it is submerged. Let the mixture sit for about 15 minutes while the bread absorbs the liquid.

4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Serve immediately.

Each of 8 servings: 374 calories 20 grams protein 26 grams carbohydrates 2 grams fiber 22 grams fat 10 grams saturated fat 176 mg. cholesterol 533 mg. sodium.

ITALIAN SAUSAGE AND KALE GRATIN

Total time: 1 hour, 15 minutes

1 pound fresh mild Italian sausage, casings removed and crumbled

2 bunches (about 1 pound) kale, stemmed and torn into large pieces

8 ounces fresh goat cheese

1 cup freshly grated Parmigiano-Reggiano

3 tablespoons melted butter

1 tablespoon minced fresh herbs (such as a combination of parsley, oregano and basil)

1. Heat the oven to 350 degrees.

2. In a large, heavy-bottom saute pan, heat the olive oil over medium-high heat. Stir in the crumbled sausage and cook until browned on all sides and cooked through, about 5 minutes.

3. Add the wine and cook, scraping the flavoring from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Decrease the heat to medium.

4. Stir in the kale, one handful at a time. Cook the kale, stirring it in with the sausage, until it begins to wilt and turn a bright green. Continue adding kale by the handful until it is all added to the saute pan and is just wilted. Do not overcook the kale. Remove from heat and set the pan aside.

5. In a large saucepan, melt one-half cup (1 stick) butter over medium heat. Whisk in the flour to form a roux. Slowly add the milk, whisking constantly to get rid of any lumps. Bring the mixture to a simmer, whisking frequently. Reduce the heat to a gentle simmer and cook for 10 minutes.

6. Crumble the goat cheese into the sauce and whisk until the cheese is melted and the sauce is smooth, then stir in the sausage and kale. Remove from heat.

7. Spoon the mixture into a shallow, 2-quart gratin dish.

8. In a medium bowl, combine the Parmigiano-Reggiano, bread crumbs and minced fresh herbs. Pour over the 3 tablespoons melted butter and stir until the butter is evenly distributed to form the topping.

9. Sprinkle the topping evenly over the sausage and kale mixture.

10. Bake the gratin until the topping is golden-brown and the filling is bubbly, about 30 minutes.

11. Cool slightly before serving.

Each of 8 servings: 494 calories 14 grams protein 15 grams carbohydrates 1 gram fiber 40 grams fat 21 grams saturated fat 85 mg cholesterol 4 grams sugar 600 mg sodium.


Cut the bread into 1-inch chunks and spread on a baking sheet.

Put in the oven for about 10 minutes—you're just drying it out a bit, you don't want to toast it. Let the bread cool.

If needed, rinse the spinach to remove any dirt or grit. Lift out of the water and drain in a colander or salad spinner.

Meanwhile, peel and finely chop the garlic or shallot. Melt 2 tablespoons of the butter in a small frying pan over medium heat. Once the butter is melted, add the garlic or shallot and cook, stirring, until softened and gently fragrant, about 3 minutes.

Add the cleaned spinach and 1/4 teaspoon of the salt. Cook, stirring, until the ​spinach is wilted, has released its liquid, and that liquid has evaporated, about 10 minutes. Set aside.

Crack the eggs into a large bowl. Lightly beat or whisk. Add the milk and whisk to combine thoroughly. Stir in the remaining 1/4 teaspoon salt and the pepper. Set aside.

Grate the cheese and set aside.

Use the remaining 1 tablespoon butter to coat a large (9 x 13) baking dish. Add the bread cubes to the dish. Arrange the cooked spinach mixture in and on the bread cubes. Sprinkle the cheese all over the bread and spinach.

Pour in the egg-milk mixture it should cover everything. If any bread cubes poke out, push them down into the liquid. Let the entire thing sit for at least 30 minutes (make ahead tip: cover and chill up to overnight let it sit out for about 30 minutes before baking to take off the chill). Letting it all sit allows the bread time to soak up the egg-milk mixture, which will lead to a much better final texture than if you bake it right away.

Bake until just a tiny bit jiggly in the center, but basically set everywhere else and browned along the edge, about 35 minutes. If it's still jiggly and getting too browned on top, cover with foil to cook a bit more.

Let sit at least 10 minutes and up to 30 before cutting into pieces to serve.


Savory Bread Pudding

Cooking the vegan bread pudding without foil on top for the last ten minutes gives this savory bread pudding a crispy, cheesy top layer. Don’t skimp on the parsley, thyme and oregano – the herbs give this dish great flavor.

Serving Size: 8-10 servings

Ingredients

  • 2 tablespoons olive oil, for cooking
  • 1 large onion, minced
  • 1 lb cremini mushrooms, thinly sliced
  • 4 cloves garlic
  • 4 celery stalks, diced
  • 1 cup Forager Project Vegan Parmesan
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon salt
  • 1 large pear, diced
  • 3 cups Forager Project Unsweetened Plain Cashewmilk
  • 2 tablespoons cornstarch
  • 2 tablespoons whole grain mustard
  • ¼ cup nutritional yeast
  • 1 lb rustic bread
  • Chili flakes and pepper to taste

Preheat the oven to 350 degrees. Cut the bread into 1-inch cubes and place in a 9吉 inch deep baking dish. Set aside.

Heat 2 tablespoons of olive oil in a large skillet and cook the onion until it becomes translucent, about 3 minutes. Add the celery and garlic, and cook for another 2 minutes. Continue with the mushrooms, thyme, and parsley. Season with salt and pepper to taste. Remove from the heat. Add the pear to the skillet and stir. Transfer the mixture to the baking dish and combine with the bread cubes.

In a small saucepan, bring the Forager Project Cashewmilk to a simmer on a low to medium heat. Add the cornstarch and whisk until it thickens. Stir in the nutritional yeast and mustard. Pour the sauce over the bread crumbs and let it sit for 10 minutes so the bread can absorb the liquid. Stir and let sit for another 5 minutes.

Top with finely grated vegan cheese, cover with foil (to prevent burning), and bake for 40 minutes. Remove the foil and bake for another 10 minutes.


Chef's Notes

Okra-Tomato Casserole
Omit mushrooms and Swiss chard. Substitute shredded Monterey Jack cheese for Parmesan cheese, 1 1/2 tsp. Cajun seasoning for salt, and green bell pepper for red bell pepper. Reduce pepper to 1/2 tsp. Prepare recipe as directed in Step 2, adding 2 Tbsp. chopped fresh flat-leaf parsley and 2 medium tomatoes, chopped, with bread. Proceed with recipe as directed, sautéing 2 cups sliced okra with onion 8 to 10 minutes in Step


Savory Bread Pudding with Mushrooms and Parmesan Cheese - Recipes


[2] Chestnut and applewood smoked bacon bread pudding (here’s the recipe from La Brea Bakery).


[3] Broccoli, goat cheese and tomato bread pudding (here’s the recipe from the New York Times).

Bread pudding is a popular dessert—sweet, custardy, comfort food. It turns no-longer-fresh bread into something sublime.

Leave out the sugar and you have a savory bread pudding, to be served as a side with dinner.

In fact, bread pudding was originally a savory dish, served as a side with dinner (for the poor, it might have been the dinner).

It remains a welcome side dish, but can also replace a frittata, strata or quiche at brunch.


THE HISTORY OF BREAD PUDDING

Bread pudding originated in the 11th or 12th century as a way to use stale bread.

Pieces of bread were cut or torn, combined with other ingredients (cheese, onions, mushrooms and other vegetables, bits of meat), topped with custard and then baked until the top was set but the inside was soft and creamy.

Bread pudding is closely related to the Italian dish, strata. The difference is that stratas are typically made with more eggs than cream, making them eggier and more breakfasty—kin to a frittata or a quiche rather than a custard.

The same ingredients can be used with all. The differences are in the proportions and a strata traditionally uses milk instead of cream.

A soufflé dish or casserole makes the nicest presentation at the table, but you can make bread pudding in a baking pan. Another nice touch is individual servings, made in ramekins, custard cups or even muffin pans.

If you don’t like mushrooms and radicchio, substitute the same quantity of ingredients you do like or check out the recipes in the photos or the list below.

TIP: Proteins—chicken, meats, shellfish, smoked fish—are delicious add-ins. Dice or shred leftovers and toss them in.


RECIPE: MUSHROOM & RADICCHIO SAVORY BREAD PUDDING

This recipe hails from San Francisco, courtesy of Tartine Bakery’s Chad Robertson and Good Eggs, the Bay Area’s premium grocery delivery service.

You can assemble the dish a day ahead and refrigerator it, letting it come to room temperature before baking.

Prep time is 25 minutes, cook time is 50 minutes. Bake the pudding an hour before you plan to serve it.

Ingredients For 4-6 Brunch Servings

*Semihard cheese is a classification based on the weight and texture of the body (paste). They are not hard cheeses, like Aged Gouda, Mimolette or Parmesan, but yield easily to a knife. Examples include Colby, Comte, Edam, Gouda, Jarlsberg, Manchego, Queso Blanco and “Swiss.”

1. PREHEAT the oven to 375°F. While the oven heats…

2. MELT the butter in a skillet over medium heat. Add the leeks and sauté until soft, 6 to 8 minutes. Add the wine and cook, stirring occasionally, until most of the wine evaporates—about 5 minutes. Remove from the heat.

3. HEAT a large, heavy-bottomed skillet over high heat. Add enough oil to coat the bottom of the pan. When the oil is smoking, arrange the mushrooms cut-side down in the pan and cook without stirring until they are seared and caramelized, about 1 minute more. Stir the mushrooms add the radicchio and cook until it is wilted, about 1 minute. Season to taste. Remove from the heat.

4. MAKE the custard. Whisk the eggs and salt in a bowl until well blended. Add the cream, milk, pepper, nutmeg, thyme, 2/3 cup cheese and ham and whisk to combine.

5. PLACE the bread chunks in an 8-inch soufflé dish and add the leeks, mushrooms, and radicchio. Pour in the custard all the way to the rim. Sprinkle evenly with the ½ cup cheese. Let stand for 8 to 10 minutes until the custard saturates the bread.

6. BAKE until the custard is no longer runny in the center, about 50 minutes. Let the pudding rest for 15 minutes before serving.


4 tablespoons vegan butter
1/2 cup onion diced
2 cups shiitake mushrooms, rough chop
4 cups hemp milk (unsweetened/unflavored)
4 tablespoons egg replacer powder (Chef Ayindè recommends Ener-G brand)
4 tablespoons garbanzo bean flour
4 cloves garlic
2 tablespoons fresh sage
1 1/2 cup vegan parmesan (Chef Ayindè recommends Violife brand)
1 cup vegan feta (Chef Ayindè recommends Violife brand)
2 tablespoons nutritional yeast
2 tablespoons capers
1/2 teaspoon turmeric powder (for color)
Salt to taste
4 cups day old bread torn apart into chunks.
2 tablespoons green onions, thinly sliced for garnish (optional)

Preheat oven to 350°F. In a large sauce pot over medium high heat, melt butter, add onions and 1/4 cup mushrooms, sauté until onions become translucent. Meanwhile add 1 cup of hemp milk and the egg replacer in a food processor or blender and blend until smooth, set aside.

Reduce heat to medium low, add garbanzo bean flour, brown flour for approximately 1 to 2 minutes. Add garlic and sage, continue to sauté approximately 1 to 2 more minutes.

Slowly add milk/egg mixture to sauce pot whisking as you go. Slowly add remaining hemp milk. Add cheeses and continue to cook on medium low, stirring often, until cheese is melted. Add the nutritional yeast, turmeric, capers and salt to taste. Remove from heat.

Heat a medium sauté pan over medium high heat and add remaining mushrooms and onions in approximately 1 tablespoon of butter and saute until golden brown. Place bread in your baking dish.

Add sautéed mushrooms to the baking dish, then pour sauce over the bread. Mix well so that the mushrooms and sauce disperse well throughout the dish. Bake at 350°F for approximately 35 minutes. Once done, allow to set for approximately 30 minutes. Garnish with fresh sage and/or green onions if desired.


Sign up now for how-to videos, cooking tips, and surprise offers

The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips,
New York Bakery® frozen breads and Sister Schubert's® homemade rolls. T. Marzetti Company's vision is to bring delicious food to the table, superior service to our customers, and value to our consumers through product innovation and differentiation.

Copyright © 2018 T. Marzetti Company. All rights reserved.
Use of this site constitutes acceptance of our Terms of Use and Privacy Policy.


Custard

  • 5 large eggs
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 2 teaspoons fresh thyme leaves
  • 2/3 cup grated Gruyère or cheddar cheese
  • 3 ounces smoked ham, chopped
  • 2 slices day-old Basic Country Bread, torn into large chunks (See Chad Robertson’s book, Tartine Bread, page 45 to make this bread yourself or purchase a basic country bread from a great local baker.)
  • 1/2 cup grated Gruyère or cheddar cheese

Melt the butter in a skillet over medium heat. Add the leeks and sauté until soft, 6 to 8 minutes. Add the wine and cook, stirring occasionally, until most of wine evaporates, about 5 minutes. Remove from the heat.

Heat a large, heavy-bottomed skillet over high heat. Add enough olive oil to coat the bottom of the pan. When the oil is smoking, arrange the mushrooms cut-side down in the pan and cook without stirring until seared and caramelized, about 1 minute more. Stir the mushrooms, add the radicchio, and cook until wilted, about 1 minute. Season to taste. Remove from the heat.
Preheat the oven to 375°F.

To make the custard, in a bowl, whisk the eggs and salt until well blended. Add the cream, milk, pepper, nutmeg, thyme, cheese, and ham and whisk to combine.

Place the bread chunks in an 8-inch soufflé dish and add the leeks, mushrooms, and radicchio. Pour in the custard so that it comes all the way to the rim. Sprinkle evenly with the cheese. Let stand for 8 to 10 minutes until the custard saturates the bread.

Bake until the custard is no longer runny in the center, about 50 minutes. Let the pudding rest for 15 minutes before serving.


Watch the video: Dette er så lækkert, at det erstatter kødet på 5 minutter (December 2021).