Savory Mushroom and Spinach Bread Pudding with Fresh Herbs
20min
45min
4
485
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Chef's Note
This bread pudding can be assembled the night before and refrigerated. Just bring to room temperature for 20 minutes before baking. For the best texture, use bread that's 1-2 days old, as it will better absorb the custard mixture.
Tags
Ingredients
6 cups crusty bread (sourdough or French bread)
8 oz cremini mushrooms
4 oz shiitake mushrooms
5 cups fresh spinach
2 medium shallots
3 cloves garlic
2 tablespoons fresh thyme
3 tablespoons fresh chives
1/4 cup fresh parsley
1 cup gruyère cheese
6 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon dijon mustard
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
- 1
Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
- 2
Cut the bread into 1-inch cubes and spread on a baking sheet. Bake for 10 minutes until lightly toasted. Remove and set aside.
- 3
Clean and slice the cremini and shiitake mushrooms. Mince the 3 cloves of garlic. Finely chop the 2 shallots. Wash the spinach and roughly chop if leaves are large.
- 4
Finely chop the fresh herbs: 2 tablespoons thyme leaves, 3 tablespoons chives, and 1/4 cup parsley.
- 5
In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add the chopped shallots and cook for 2-3 minutes until translucent.
- 6
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
- 7
Add the minced garlic, 1 tablespoon of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for another 1-2 minutes until fragrant.
- 8
Add the spinach in batches, stirring until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 9
In a large bowl, whisk together 6 eggs, 1 1/2 cups milk, 1/2 cup cream, 1 tablespoon Dijon mustard, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg.
- 10
Add the toasted bread cubes to the prepared baking dish. Spread the mushroom-spinach mixture evenly over the bread.
- 11
Sprinkle half of the fresh herbs (reserving some for garnish) and 3/4 cup of the grated gruyère over the vegetables.
- 12
Pour the egg mixture evenly over everything, pressing down gently to ensure the bread absorbs the liquid. Let sit for 10 minutes to soak.
- 13
Sprinkle the remaining 1/4 cup gruyère on top and dot with the remaining 1 tablespoon butter, cut into small pieces.
- 14
Bake uncovered for 35-40 minutes until puffed, golden brown, and set in the center.
- 15
Remove from oven and let rest for 5 minutes. Garnish with the remaining fresh herbs before serving.
Nutrition Information (per serving)
485
22g
38g
28g
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