Lisa ran across a couple good sounding (if not good looking) recipes for savory bread pudding recently, so we decided to take a crack at it ourselves. We used artichoke hearts, mushrooms, onions, and plenty of herbs and spices. A successful experiment that we’re definitely going to make again. The recipe below is how we made it, but there are endless combinations to try.
This smells like pizza!
I can’t wait to try this… MMMMM! So gooood!
Do you think we got the consistency right?
Yep! I’d expect a dessert bread pudding to be a little goopier but this is perfect.
Yeah, I love this. It’s like a really good stuffing.
Savory Bread Pudding
1 baguette, cut into 3/4″-1″ pieces and left out to dry
1/3 loaf California Whole Grain bread, cut into 3/4″-1″ pieces and left out to dry
3/4 cup egg whites
1 cup chicken broth
2 cups 2% milk
1 can artichoke hearts, drained and roughly chopped
2 baby portobello mushrooms, chopped
4 oz cremini mushrooms, chopped
3 stalks green onions, chopped
2 shallots, chopped
1/2 cup sundried tomatoes, chopped
gruyere cheese, shredded
Preheat the oven to 400 degrees, and grease a large casserole dish. Place the stale/dried bread pieces in a large bowl. In a separate bowl, whisk together the wet ingredients and the vegetables, then add in the spices, adjusting the taste to your liking. Pour the milk mixture over the bread and let stand for 15-20 minutes to allow the bread to soak in much of the liquid. Transfer the bread mixture to the casserole dish and sprinkle shredded gruyere over the top. Bake for 45-55 minutes, until the top is brown and crisp and there is no liquid left in the center. Let stand for 10 minutes before serving.