Best Mushroom Spinach Bread Pudding Recipes

Mushroom & Spinach Bread Pudding image

Provided by Taste of Home

Time 1h10m

Yield 9 servings.

Number Of Ingredients 12

6 large eggs
2 cups 2% milk
1/4 cup grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
5 cups cubed French bread baguette (1/2-inch pieces)
2 tablespoons olive oil
8 ounces sliced fresh cremini mushrooms
2 cups coarsely chopped fresh spinach
2 garlic cloves, minced
1 teaspoon dried thyme
2 cups shredded mozzarella cheese

Steps:

Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts :

MUSHROOM, LEEK & SPINACH BREAD PUDDING image

Yield 8 people

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

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.

Spinach, Mushroom and Feta Bread Pudding image

Provided by Daily Inspiration S

Time 1h

Number Of Ingredients 14

2 c whole milk
5 large eggs
1 tsp salt
freshly ground black pepper to taste
8 c day-old french or italian bread, roughly torn into 1 1/2 inch cubes
3 Tbsp olive oil
1 large onion, diced
10 oz mushrooms, sliced
2 large cloves garlic, minced
1 pkg 10-oz pkg. frozen leaf spinach, thawed and squeezed very dry
6 oz feta cheese, crumbled
1 Tbsp fresh thyme leaves, finely chopped
nonstick vegetable spray
1/4 c asiago cheese, grated

Steps:

1. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the bread cubes, coating evenly. Let stand until the liquid is absorbed -- approx. 15 minutes.
2. Preheat the oven to 350 degrees F. Heat a 10-inch cast-iron skillet over medium high heat until hot. Add oil and onions - saute until golden. Stir in mushrooms and saute until mushrooms are wilted - stirring occasionally. Add the garlic, cooking for 1 minute, then adding spinach. Let cool slightly.
3. Gently fold in the mushroom mixture, feta and thyme into the bread crumbs.
4. Wipe the skillet clean and spray with cooking spray. Add the mixture back into the skillet and bake for approximately 40 minutes until brown on top and done.