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Recipe courtesy of Kathy Cary

Show: Chef Du Jour

Episode: Kathy Cary

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Total:: 1 hr 20 min
Prep:: 30 min
Cook:: 50 min

Yield:: 8 servings

Level:: Easy

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

My Private Notes

Name: Portobello Bread Pudding
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
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