October 7, 2014

Mushroom & Spinach Bread Pudding

Recipe: 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


Yield: Serves 12

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Michael Graydon and Nikole Herriott


House & Home October 2014