Green Bean and Mushroom Bread Pudding

Stuffing is stuffy. Replace it for Friendsgiving with a savory bread pudding that incorporates the flavors of old-fashioned green bean casserole[.]

Total Time:
1 hr 20 min
20 min
1 hr

12 to 16 servings

  • Butter or nonstick cooking spray, for the baking dish
  • 1 small onion, chopped
  • 1 pound white button mushrooms, sliced
  • One 8-ounce package frozen green beans, thawed
  • 2 cloves garlic, minced
  • 1/2 pound dried-out bread slices, cut into large bite-sized chunks, or unseasoned stuffing croutons
  • 4 eggs
  • 1 cup light cream or half-and-half
  • 1 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 cup canned French-fried onions
  • 1 cup green bean chips or snap pea crisps
  • Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish or a 2-quart casserole with butter or coat it with cooking spray.

  • In a skillet over medium heat, cook the onions, stirring occasionally, until golden, about 3 minutes, then add the mushrooms. Continue to cook until softened, then add the green beans and garlic and cook until fragrant, 2 to 3 minutes.

  • In a large bowl, toss the mushroom mixture with the stale bread until well mixed, then transfer to the baking dish and spread into an even layer.

  • Whisk the eggs in the bowl until pale yellow, then whisk in the cream, milk, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly pour over the bread mixture 1 cup at a time, giving it time to absorb between additions. Cover with aluminum foil and bake until it is puffed and set, about 45 minutes.

  • Crumble the fried onions and green bean chips together. Remove the foil from the pudding and spread the crumbs across the top. Bake until the onions are golden brown, about 5 minutes more.

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