Recipe

Mushroom And Fennel Bread Pudding Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago Most bread puddings are sweet treats. I love this because it's not. Filled with sautéed mushrooms, fennel, pecorino cheese, and a light custard that holds it all together, it’s sure to be a hit . What to buy: Pecorino is a sheep’s milk chee... More Prep:20m Cook:50m Servings:8	Greekgirrrl
	bread pudding side dish use like stuffing

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Ingredients

3 tablespoons unsalted butter

3/4 cup coarsely chopped white onion

12 ounces coarsely chopped cremini mushrooms (about 4 cups)

2 cups coarsely chopped fennel (from 1 medium bulb)

2/3 cup finely chopped celery (from 2 medium stalks)

2 cups heavy cream

1 cup low-sodium chicken broth

4 large eggs

12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)

1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano)

1 tablespoon finely chopped fresh Italian parsley

1 teaspoon finely chopped fresh sage leaves

Directions

Melt butter in a large frying pan over medium heat. To prevent overcrowding, cook vegetables in batches. Once butter foams, add onion and cook until soft, about 3 minutes. Season well with salt and freshly ground black pepper, then stir in mushrooms, fennel, and celery. Cook until softened and mushroom juices have reduced, about 10 minutes. Remove from heat and let cool slightly, at least 10 minutes.

Heat the oven to 375°F and arrange rack in the middle. Butter a 13-by-9-inch baking dish and set aside. Whisk together cream, chicken broth, and eggs in a medium bowl until well combined.

Add bread, cooled vegetables, cheese, and herbs to cream mixture, and stir until bread is well coated. Season well with salt and freshly ground black pepper, then turn into the prepared baking dish. Allow bread to soak until well saturated, at least 15 minutes. Meanwhile, bring about 10 cups water to a simmer over medium-high heat in a large pot.

Once bread has soaked and water is simmering, set the baking dish in a large roasting pan and add enough hot water to reach 2/3 of the way up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 minutes. Serve warm or at room temperature.

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Comments

jett2whit 1 year, 9 months ago said:
Sounds very comforting and good! thanks for sharing, jett

crainny 1 year, 9 months ago said:
Love it! Will try as soon as I am off low-carb diet :)

neena51 1 year, 9 months ago said:
This looks wonderful!! I am bookmarking it right now!thanks

jimrug1 1 year, 9 months ago said:
I love savory bread puddings. I also love both Pecorino and Asiago. Either would go great with the other flavors going on in this recipe. Sounds delicious.... Jim

alexander_kassal 1 year, 9 months ago said:
You are really getting out of control...but in a good way!

deliathecrone 1 year, 8 months ago said:
Wow! My favorite dessert is Bread Pudding, and you've managed to make it perfect by taking out the sweetness and adding CHEESE and MUSHROOMS and gorgeous flavorings. Thank you!

lor 1 year, 2 months ago said:
Ohhhhhhhhhhhhh... what an amazingly AWESOME "5" fork recipe. I have fennel growing in my backyard and I know that this will put a smile on everyone's face and in their tummies too LOL Thanks so much for submitting your recipe to the group.

geeparis 5 months ago said:
Can't wait to try it!

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