Mushroom & Spinach Bread PuddingRecipe By: Eric Vellend
These individual bread puddings are a great alternative to traditional stuffing.
- 8 cups 3⁄4″ cubed sturdy white or sourdough bread, crusts removed
- 1 lb. washed baby spinach
- 1⁄4 cup unsalted butter, plus more for greasing pan
- 2 large onions (1 lb. in total), diced
- 1 tbsp chopped thyme
- 1 1⁄2 lb. mixed mushrooms, sliced
- Salt and pepper, to taste
- 5 large eggs
- 2 cups whipping (35%) or table (18%) cream
- 1 cup chicken stock, low-sodium or homemade
- 1⁄2 cup chopped flat-leaf parsley
- 1 cup freshly grated Parmesan, divided
Directions Yield: Serves 12
- Preheat oven to 300°F. Butter 2 standard 12-hole muffin tins. Place bread on parchment-lined baking tray. Bake bread 10 minutes. Remove from oven. Raise oven temperature to 350°F.
- Bring large pot of salted water to boil. Working in batches, cook spinach until just wilted, 20 seconds. Transfer to bowl of ice water. Cool, drain and gently squeeze dry.
- In large pot, heat butter over medium-high heat. Add onions. Cook, stirring, until they start to brown, 3 minutes. Add thyme, mushrooms, salt and pepper. Cook, stirring, until moisture has evaporated, 5 to 7 minutes. Remove from heat.
- In large mixing bowl, whisk eggs, cream and stock. Add bread, spinach, mushroom mixture, parsley and 3⁄4 of cheese. Season lightly with salt and pepper. Mix. Let stand 20 minutes for bread to absorb liquid.
- Spoon mixture into tins. Place tins on baking trays (this stops bottoms from scorching). Sprinkle with remaining 1⁄4 cheese. Bake, rotating at halfway point, until custard is set and top is golden, 45 to 50 minutes.