Mushroom and Pepper Bread Pudding
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 to 6
Ingredients
  • Non-stick spray
  • 3 large eggs, beaten
  • 11/2 cups whole milk
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 3 cups cubed white bread, crust removed
  • 1 pound fresh mushrooms
  • 3 large bell peppers, multi-colored
  • 1 medium purple onion
Instructions
  1. Preheat your oven to 350ºF.
  2. Coat the inside of a 9-inch baking dish with non-stick spray.
  3. In a large mixing bowl, add the eggs and milk and whisk to combine. Season the mixture with herbs, a pinch of salt, and a grind of freshly ground pepper. Add the bread cubes and submerge in the mixture; let sit for 10 minutes to soak up the liquid.
  4. Inspect the mushrooms and clean (do not wash) them with a damp towel to remove any dirt. Slice them into large bite-size chunks
  5. Remove the stem and seeds from the bell peppers and slice into large bite-size chunks; remove the outer skin and slice the onion into large chunks.
  6. In a microwaveable dish with lid, place the mushrooms, peppers, and onions. Coat with non-stick spray and lightly sprinkle with salt and pepper. Cover loosely with the lid and microwave on high for 5 minutes just until the water releases from the mushrooms and all the vegetables wilt.
  7. Add the vegetables to the egg mixture and combine. Pour into the baking dish and fill to the edges. Place the baking dish on a metal foil-lined tray and place in the oven. Bake until the egg custard mixture sets firmly and the top browns, about 1 hour. (Test doneness by shaking the dish to see that the custard is set or prod with a toothpick to see that it comes out clean.)
  8. Remove and let rest before serving.
Notes
For best results use a textured (not plain loaf bread), but soft bread for this; I am using potato bread, but a brioche would be excellent as well. I’ve found that dried herbs work best (and easiest) in this dish. Find exotic mushroom varieties for maximum flavors, but feel free to use easier-to-find button and portobellos only. Since it has no pastry crust to get soggy, this is a make-ahead recipe that can be reheated in the microwave just before serving. You might be tempted to add ham or bacon or some other kind of meat in this dish, or even inundate the ingredients with grated cheese, but I urge you to refrain. The beauty of this dish is the focus on mushrooms and too many competing ingredients would only mask that flavor objective.
Recipe by Acadiana Table at https://acadianatable.com/?p=25103