MUSHROOM AND ONION BREAD PUDDING
This is a comforting side dish to serve along side roasted poultry, pork or beef. The pudding should be refrigerated for at least 12 hours before baking so that the egg mixture soaks into the bread and saturates it.
Provided by TishT
Categories Cheese
Time 13h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Coat a 13X9" baking dish with nonstick cooking spray.
- In a 10" saute pan over medium heat, melt the butter, add the onion, and cook, stirring until they begin to turn a golden color, about 10 minutes.
- Add the mushrooms and cook them until golden brown, another 6-8 minutes.
- Remove the pan from the heat.
- In a large mixing bowl, whisk together the eggs, soup mix, heavy cream, and Worcestershire.
- Stir in the bread cubes until they are well coated.
- Stir in the onions and mushrooms.
- Pour the mixture into the prepared dish and sprinkle the cheese.
- Refrigerate for at least 12 hours before baking Peheat the oven to 350F.
- Bring the pudding to room temperature, and then bake it until it is golden brown, 35-45 minutes.
- Let the pudding rest 10 minutes before serving.
Nutrition Facts : Calories 663.5, Fat 37.8, SaturatedFat 21.1, Cholesterol 240.2, Sodium 1285.5, Carbohydrate 61.2, Fiber 4.3, Sugar 4.3, Protein 21
WILD MUSHROOM BREAD PUDDING
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
- In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
- In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
- Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
- Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
- Bake for 45 minutes or until the top is golden brown and the custard is set.
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
MUSHROOM BREAD PUDDING
This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature.
Provided by emmalee1942
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
- Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
- Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
- Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
Nutrition Facts : Calories 180.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 119.6, Sodium 244, Carbohydrate 10.2, Fiber 0.6, Sugar 1.3, Protein 10.9
SAVORY WILD MUSHROOM BREAD PUDDING
Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with Roasted Garlic and Fresh Herbs and Roasted Carrots with Fresh Thyme.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 18
Steps:
- Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
- In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
- Preheat oven to 350 degrees.
- Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.
SAVORY MUSHROOM BREAD
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
More about "mushroom and onion bread pudding recipes"
SAVORY BREAD PUDDING RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (5)Total Time 2 hrs 30 minsServings 12
- In a large skillet over medium-high heat, sauté the sausage meat, breaking it up, until the sausage is cooked through, about 6 to 8 minutes.
- Drain the fat and transfer the cooked sausage meat to a bowl; set aside., Return the pan to the burner, and heat the butter until it melts.
- Add the onion and mushrooms and cook until they start to soften, about 5 minutes., Add the garlic, 1/2 teaspoon of the salt, and herbes de Provence, cooking for another minute or two until fragrant., Add the white wine or stock to deglaze the pan, and cook until almost completely reduced., Transfer the vegetables to the bowl with the sausage, and allow to cool to room temperature., Toss the meat/vegetable mixture with 1 1/2 cups of the cheese and all of the bread., Spread the mixture into a buttered 9" x 13" pan or 3-quart baking dish; set aside., Whisk the eggs and yolks in a large bowl.
- Add the remaining 1/2 teaspoon salt, milk, and cream, continuing to whisk., Pour the egg mixture into the pan, cover, and refrigerate for at least 1 hour or up to overnight., Preheat the oven to 325°F., Top the pudding with the remaining 1/2 cup of cheese.
EASY SAVORY BREAD PUDDING WITH MUSHROOMS: FANCY SIDE DISH
From westviamidwest.com
5/5 (2)Total Time 1 hr 5 minsCategory SIDE DISHPublished Mar 25, 2020
SAVORY MUSHROOM BREAD PUDDING RECIPE ON FOOD52
From food52.com
Reviews 82Servings 4Cuisine AmericanCategory Side
MUSHROOM & LEEK BREAD PUDDING RECIPE | THE MODERN …
From themodernproper.com
BAREFOOT CONTESSA | MUSHROOM & LEEK BREAD PUDDING
From barefootcontessa.com
CARAMELIZED ONION AND MUSHROOM BREAD PUDDING
From saltedsugaredspiced.blogspot.com
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE
From food52.com
BACON, ONION AND MUSHROOM STRATA RECIPE - TARA …
From tarateaspoon.com
AUTUMN MINESTRONE AND PUMPKIN BAKED WITH CREAM – SALLY …
From theguardian.com
THE BEST MUSHROOM GRAVY | THE RECIPE CRITIC
From therecipecritic.com
MUSHROOM BREAD PUDDING: A EASY COMFORTING SIDE DISH
From camilamade.com
MUSHROOM AND GRUYèRE BREAD PUDDING | INA GARTEN
From everopensauce.com
MUSHROOM BREAD PUDDING - WILL COOK FOR SMILES
From willcookforsmiles.com
MUSHROOM AND GRUYèRE BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN …
From bonappetit.com
MUSHROOM AND ONION BREAD PUDDING RECIPE - FAMILYOVEN.COM
From familyoven.com
FEAST ON FUNGI: 25 MOUTHWATERING MUSHROOM RECIPES - MSN
From msn.com
MUSHROOM AND GRUYèRE BREAD PUDDING RECIPE - NYT …
From cooking.nytimes.com
40 CLASSIC HOMEMADE SOUP RECIPES - MSN
From msn.com
EXOTIC MUSHROOM BREAD PUDDING | EMERILS.COM
From emerils.com
You'll also love