Spinach and Mushroom Bread Pudding Recipe
Recipe by Chef Caitlin Horne at The Fairhope Inn
SERVES 6 – 8
Ingredients
5 cups French bread, torn into bite-sized chunks
olive oil, for sauteing
4 cups sliced cremini or button mushrooms
1 8-ounce bag of spinach
1/3 cup butter, melted
1/4 cup garlic, chopped
4 eggs
2 cups half and halfÂ
2 cups heavy cream
2 teaspoons salt
1/2 teaspoon white pepper
dash of grated nutmeg
4 cups white cheddar cheese, grated and divided
Directions
1. Preheat oven to 300 degrees. Spread bread chunks evenly onto a sheet pan and bake for about 10 minutes, being careful only to dry the bread without browning it. Remove from oven and increase temperature to 375 degrees.
2. Sautee mushrooms in olive oil over medium high heat, tossing occasionally until browned. Remove from pan and set aside.
3. In the same pan, pour 2 – 3 more teaspoons of olive oil. Add spinach and cover, stirring occasionally, until wilted. Remove from pan and drain excess liquid. Allow to cool and then chop. Set aside.
4. In the same pan, add the melted butter and garlic, cooking over medium heat for 1 – 2 minutes or until fragrant, being careful to not brown the garlic.
5. In a large mixing bowl, beat eggs, half and half, cream, salt, pepper and nutmeg. Add the bread and toss. Allow to sit for about 10 minutes for the dried bread to absorb the custard.
6. Once the bread is soggy and you cannot feel any toasty bits, add cooled mushrooms, spinach and buttered garlic. Add 3 cups of cheese to the bowl and carefully fold into the mixture.
7. Pour mixture into one large or two small buttered casseroles, tent with foil and bake for 20 minutes. Uncover and top with remaining cup of cheese and let bake for an additional 10 minutes. Allow bread pudding to rest for 15 minutes before serving.
