Spinach and Mushroom Bread Pudding
Ingredients
4 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
12 oz. loaf
artisan bread, cut into 1" cubes
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
¼ cup
finely chopped shallots
2 cloves
garlic, minced
1 lb.
sliced mushrooms (cremini, porcini, shiitake or combination)
10 oz.
frozen chopped spinach, thawed and squeezed dry
2 tbsp.
finely chopped fresh Italian parsley
2 tsp.
finely chopped fresh thyme
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 cup (about 8 oz.)
shredded fontina cheese
¼ cup
freshly shredded Parmesan cheese
4
eggs, lightly beaten
3 cups
half-and-half
½ cup
chicken or vegetable stock
Directions
- Preheat oven to 350°.
- In a large mixing bowl, drizzle 3 tbsp. oil over bread cubes; toss to coat.
- Season bread with salt and pepper.
- Arrange bread cubes in a single layer on a parchment-lined baking sheet; bake in preheated oven until browned and crisp (about 20 min.).
- While bread bakes, heat remaining oil in a large sauté pan over medium-high heat.
- Add shallots; sauté until soft (2-3 min.).
- Add garlic; sauté for 1 min.
- Add mushrooms; sauté until soft and liquid has evaporated (about 10 min.).
- Add spinach; cook for 2 min.
- Remove pan from heat; add herbs, salt and pepper; set aside.
- Spray a 9x13" baking dish with cooking spray. Pour in ½ of the bread, followed by the vegetables and ½ the cheeses. Top with remaining bread and cheese.
- In a medium mixing bowl, whisk together eggs, half-and-half and stock; pour over bread and let stand for 30-60 min.
- Preheat oven to 350°.
- Bake bread pudding in the preheated oven, uncovered, until set (30-35 min.).
- Let stand at room temperature for 10 min. before slicing and serving.
