Recipe courtesy of Allison Robicelli
Green Bean and Mushroom Bread Pudding
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 225
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 82
- Sodium
- 365
- Total: 1 hr 20 min
- Active: 30 min
Ingredients
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
Directions
- 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.