This delicious savory bread pudding is a savory twist to a classic recipe and the ultimate comfort dish for the upcoming holiday season.
350g or 12 medium croissants
1 ½ tbsp butter
6 cremini mushrooms
1 ½ tsp fresh sage
1 tbsp fresh thyme
2 cups heavy cream
1 ½ cup half + half
1 tsp salt
1 tsp pepper
Preheat the oven to 350F.
Finely dice the shallots. Set aside.
Melt the butter in a pan over medium heat. Add the shallots, and cook until soft.
Slice the cremini mushrooms and add to the soft shallots. Cook until everything is golden brown. Transfer to a bowl and cool slightly.
Slice the croissants into 5-6 pieces and arrange evenly in a 9 x 13 casserole dish. Evenly spread the cooled mushroom + shallot mixture over the croissants.
Finely chop the fresh sage & thyme, and sprinkle evenly over the casserole dish.
In a medium sized bowl, combine eggs, cream, half + half, salt, and pepper. Whisk until thoroughly combined.
Pour the egg custard mixture over the casserole dish. Lightly push the tops of the croissants to ensure being coated with custard.
Bake for 50 – 55 minutes, until the top is browned and the custard is set.
Serve immediately, with mushroom gravy. *see recipe for details
Replace croissants with your favourite bread or gluten free bread! Like brioche, challah or other soft rich breads.
Add or substitute different sautéed veggies, cheeses, spices & herbs to your bread pudding.
Serve with your own gravy, cheese or cream sauces.
Store in the fridge in a tightly sealed container for up to 5 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
- Serving Size: 12
- Calories: 208
- Sugar: 5.8g
- Sodium: 409.5mg
- Fat: 11.2g
- Saturated Fat: 5.6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18.7g
- Fiber: 1.2g
- Protein: 8.5g
- Cholesterol: 148.8mg
Keywords: mushroom, recipe, breakfast