171 - Savory Bread Pudding


171 - Savory Bread Pudding

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Savory Bread Pudding

6 cups cubed day-old white bread

3 cups milk

3 tablespoons butter

1 tablespoon olive oil

1 medium onion, quartered and sliced

8 ounces sliced mushrooms

1 five-ounce bag baby spinach

1/2 half cup chopped sundried tomatoes

1/8 teaspoon ground cumin

1/2 teaspoon sea salt or to taste

1/4 teaspoon freshly ground pepper

1/4 teaspoon mixed Italian seasoning

Place three cups of bread cubes in a large bowl. Pour milk over the bread and press top cubes into the 

milk. Let stand. Using one tablespoon of butter, generously coat the inside of an oblong glass baking dish 

or casserole.  Distribute remaining bread cubes evenly over the baking dish.

In a large, deep skillet, heat the remaining 2 tablespoons of butter and the olive oil over high heat. Add 

the onion slices and cook, stirring, until onions begin to wilt. Reduce heat to medium and cook, stirring 

occasionally, for about 10 minutes or until onions begin to caramelize. Add mushrooms and return heat 

to high. Saute for three minutes. Add the spinach and cook just until leaves wilt.

Carefully pour the contents of the skillet, including liquid, over the bread cubes in the baking dish. Use a 

spoon to distribute onions, mushrooms and spinach evenly over the dish. Sprinkle sundried tomatoes 

over the vegetables and bread.

Add cumin, salt, pepper and Italian seasoning to the bread and milk in the bowl. With an electric hand 

mixer, beat the bread and milk together to form a thick liquid. Pour the liquid over the bread and 

vegetables in the baking dish. Bake at 350-degrees for 40 minutes or until top is lightly browned and a 

knife inserted in the center comes out clean. Let stand 10 to 15 minutes before serving. 

Makes 12 servings.

NOTE: This bread pudding makes a great stuffing alternative, particularly for households that 

traditionally serve two different stuffings at Thanksgiving. But it’s also a great side for prime rib or pot 

roast. If your bread is very soft, leave the slices exposed to air for an hour or so before preparing the