Savory Bread Pudding
Makes 6 generous servings
1 large shallot, thinly sliced
1/2 pound mushrooms, coarsely chopped
2 pounds mixed greens, thinly chopped-any combo of chard, kale, arugula, spinach, radicchio…
1/3 cup chopped fresh herbs-parsley, thyme, sage, basil…
1, 1-pound loaf of artisan bread cut into 1” cubes
5 large eggs
4 cups whole milk (2% works too)
2 cups grated cheese-cheddar, Fontina, Swiss, Monterey Jack
Salt and pepper to taste
Start preparation the day before you plan to serve the bread pudding.
Heat a large skillet over high heat. Add olive oil and sauté shallots for 3 to 4 minutes. Add mushrooms and sauté until soft, 4 to 5 more minutes.
Stir in chopped greens and sauté until they begin to wilt. Remove the pan from the stove, stir in chopped herbs and taste for salt and pepper. Set aside to cool.
Whisk eggs in a large bowl until well mixed. Whisk in milk and season with salt and pepper. Butter or oil a 9” by 13” baking dish. Evenly distribute half of the bread cubes in baking dish.
Add sautéed vegetables, half of the grated cheese, and half of the egg/milk mixture.
Using clean hands, mix contents of
baking dish. Add remaining bread cubes, cheese, and egg/milk mixture and mix well to thoroughly wet all ingredients. Using the palms of your hands gently press bread pudding into baking dish. Cover and refrigerate overnight.
Remove baking dish from refrigerator when you preheat your oven to 350°.
Once again, press lightly into the egg mixture to make sure all ingredients are moist.
Bake bread pudding until nicely browned on
top, about 50 to 60 minutes.
Let stand for 5 minutes before cutting.