Recipe courtesy of Kathy Cary
Portobello Bread Pudding
- Level: Easy
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
- Yield: 8 servings
- Level: Easy
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
- Yield: 8 servings
Ingredients
4 tablespoons olive oil
1 tablespoon chopped garlic
2 cups chiffonade of spinach
3 cups day old French bread, cubed in 1/2inch squares
1 pound portobello mushrooms stems removed and caps thinly sliced
1 cup Parmigiano-Reggiano
4 eggs
3/4 cup half and half
3/4 cup heavy cream
1 teaspoon Kosher salt
1/4 teaspoon pepper
Directions
- Preheat oven to 350 degrees.
- Heat 1 tablespoon of olive oil in a skillet. Lightly brown the garlic, remove from heat and toss with the spinach. Place on top of the bread cubes.
- Return skillet to the heat, add 2 tablespoons olive oil. Sear the portobello slices on both sides and arrange in a circle overlapping on the top of the spinach. Add more olive oil as needed. Sprinkle the cheese on top.
- Beat eggs and add the half and half, cream, salt and pepper. Pour over top. Bake for 30 minutes
