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Wild Mushroom Bread Pudding

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3.5 by 10 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 35 mins 325°F
  • Chill: 2 hrs to 24 hrs

Wild Mushroom Bread Pudding

Directions

  1. Grease eight 10-ounce individual casseroles; set aside. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia pieces.
  1. In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
  1. Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours.
  1. Preheat oven to 325 degrees F. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Makes 8 servings.

Nutrition Facts (Wild Mushroom Bread Pudding)

  • Per serving:
  • 289 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 146 mg chol.,
  • 366 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

10 Ratings
534 Days Ago
I made this for thanksgiving one year and it was everyone's favorite dish. Now, someone requests it at ever holiday gathering I attend.

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