Recipes and Cooking Slow Cooker Wild Mushroom and Blue Cheese Bread Pudding Be the first to rate & review! That's right a savory bread pudding that can be made in your slow cooker! Talk about unexpected. Come springtime, if you're lucky enough to find morel mushrooms, use those in the mix for an extra-special side dish, By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 5 hrs Stand Time: 15 mins Total Time: 5 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients Disposable slow cooker liner 5 cup 1-inch Italian flatbread (focaccia) cubes 1 ½ cup assorted chopped fresh wild mushrooms, such as chanterelle, morel*, and/or stemmed shiitake 4 ounce smoked andouille sausage or other smoked sausage, chopped ½ cup chopped onion ½ cup crumbled blue cheese (2 ounces) 4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed 2 cup half-and-half or milk 1 teaspoon dried thyme, crushed ½ teaspoon dried rosemary, crushed ½ teaspoon black pepper Directions Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner. In a bowl combine the first five ingredients (through blue cheese). Transfer focaccia mixture to the prepared cooker. In a bowl combine eggs, half-and-half, thyme, rosemary, and pepper. Pour over mixture in cooker. Cover and cook on low for 5 to 5 1/2 hours. Turn off cooker. Let stand, covered, for 15 to 30 minutes before serving. *To clean morels Cut a thin slice off the bottom of each stem and, if desired, cut the mushrooms in half from stem to tip. Rinse in cool water to remove any dirt and insects. If the mushrooms look clean, this may be enough; if not, a 10 to 15 minute soak in lightly salted water brings out any remaining insects and dirt. If soaking, change the water as needed until dirt and debris are removed. Rinse the morels well, pat dry. Rate it Print Nutrition Facts (per serving) 233 Calories 13g Fat 17g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 233 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 140mg 47% Sodium 357mg 16% Total Carbohydrate 17g 6% Total Sugars 1g Protein 12g Vitamin C 1.8mg 9% Calcium 171.6mg 13% Iron 1.3mg 7% Potassium 211mg 4% Folate, total 24.2mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.