Iris
You all know how I feel about brunch, right? If it’s the weekend, chances are I’m enjoying brunch at a restaurant or cooking it at home. Most people know bread pudding as a dessert, but this savory bread pudding is a perfect addition to any weekend brunch. It is so simple to assemble and is done in no time.
Impress your guests with this delicious, light, and fluffy dish!
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Ingredients
- 2 tablespoons olive oil
- 1½ cups cremini mushrooms quartered
- 4 scallions finely sliced
- 4 large eggs
- 2 cups whole milk
- 6 ounces Gruyère shredded
- 1 loaf day-old brioche cut into 1-inch cubes
- ½ tablespoon unsalted butter softened
- Kosher salt and freshly ground black pepper to taste
Ingredients
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Instructions
- Preheat a saute pan over medium-high heat and add the olive oil. Add the mushrooms and cook until softened, about 2-3minutes. Stir in the scallions. Season and with salt and pepper and set aside to cool.
- Preheat oven to 350ºF.
- In a small bowl, add the eggs and milk and whisk to combine.
- In a large bowl, add the cooled mushroom mixture, the cubes of bread, the cheese, and the milk mixture and toss to combine. Season with salt and pepper.
- Grease a casserole dish with the butter. Pour the mushroom and bread mixture into the casserole dish and press with your hands to make sure all of the mixture is moistened. Place in the oven to bake for 30-45 minutes, or until golden brown, fluffed, and the liquid has absorbed. Allow to sit for a few minutes before serving.
Recipe Notes
Tip: Assemble the casserole in advance and keep covered in the refrigerator up to 24 hours until ready to bake.
