Thanksgiving Sides: Mushroom and Gruyère Bread Pudding

bread pudding

It’s pretty difficult to get something like savory bread pudding to look beautiful in a picture BUT YOU GUYS … this is so good! I made this as one of my Thanksgiving side recipe tests, thinking it would be a recipe filed away for special occasions. After trying it, however, this will definitely be a routine vegetarian main at our house. We try to go meatless at least several days a week, but it can be difficult to find vegetarian mains that are filling and there are only so many times you can do a pasta or stir-fry variation.

This recipe, once the vegetables are chopped, is fairly hands off so you can throw it in the oven while you do something else. I ate it twice in a row (big for me – I hate leftovers) as my dinner entree with a side green salad. Both times I absolutely loved it and because it is a hot dish you can eat it with a salad and feel totally satisfied. I don’t know about you, but I have a difficult time eating entirely cold dishes in the fall or winter. I need something hot. Oh, and if you also “suffer” from a Sriacha addiction, this tastes great with a spicy drizzle! I love finding new vegetarian dishes that will satisfy as a main course, and this here is one.

Thanksgiving Sides: Mushroom and Gruyère Bread Pudding
 
Recipe Type: Side dish
Author: Real Simple, October 2013
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 6
Ingredients
  • 2 tbsp olive oil
  • 4 leeks (white and light green parts only), sliced into half moons
  • 10 ounces cremini (or another variety) mushrooms, trimmed and sliced
  • S/P
  • 3 large eggs
  • 2 cups half and half
  • 1/2 pound country bread, cut into 1-inch pieces
  • 4 ounces Gruyère, grated (1 cup)
  • Fresh chives to garnish
Instructions
  1. Heat oven to 350 degrees. Heat the oil in a large skillet over medium heat. Cook the leeks until softened, about 4 minutes. Add the mushrooms and season with S/P. Toss frequently and cook until tender, about 4 minutes. Transfer to a bowl and let cool. Drain any liquid and discard.
  2. Whisk together the eggs, half and half, and a dash of S/P in a large bowl. Add the bread, Gruyère, and mushroom mixture and mix to combine.
  3. Transfer to a 2 quart baking dish that has been prepared with cooking spray or butter. Cover with foil and bake until the center is slightly wobbly, about 25 minutes. Uncover and bake another 20 minutes until set and the top is browned and lightly crisped. Garnish with chives.
 

 

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