Mushroom and Spinach Bread Pudding

Name: Mushroom and Spinach Bread Pudding
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil, plus more for dish and foil; 1 lb. cremini mushrooms, sliced; 12 large eggs; 1 c. milk; 1 tbsp. Dijon mustard; 1 tsp. freshly ground nutmeg; Kosher salt; Pepper; 1 1/4 lb. sourdough bread, cut into 1 1/2-inch pieces; 3 c. curly spinach; 2 shallots, thinly sliced; 6 oz. Gruyère cheese, coarsely grated

By The Good Housekeeping Test KitchenPublished: Nov 27, 2018

Jump to recipe

Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

470

This hearty make-ahead brunch dish is full of the good stuff: bread, cheese, and more cheese.

Advertisement - Continue Reading Below

Ingredients

2 Tbsp.
olive oil, plus more for dish and foil
1 lb.
cremini mushrooms, sliced
12
large eggs
1 cup
milk
1 Tbsp.
Dijon mustard
1 tsp.
freshly ground nutmeg
Kosher salt
Pepper
1 1/4 lb.
sourdough bread, cut into 1 1/2-inch pieces
3 cups
curly spinach
2
shallots, thinly sliced
6 oz.
Gruyère cheese, coarsely grated

Directions

1. Step 1Heat oven to 400°F. Oil 3-quart baking dish and piece of foil.
2. Step 2Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary.
3. Step 3Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg, and 1 teaspoon each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots and all but 1/2 cup cheese.
4. Step 4Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 minutes.