Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Ingredients
- 1/4 cup chopped fresh parsley (2 tablespoons dried)
- 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
- 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
- 2 organic garlic cloves, minced
- 2 tablespoons good olive oil
- 2 tablespoons organic butter
- 3 cups sliced cremini mushrooms (6 ounces)
- 3 cups sliced button mushrooms (6 ounces)
- 2 cups sliced shiitake mushroom caps (4 ounces)
- 1 cup organic leek, thinly sliced
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoons black pepper, divided
- 12 ounces organic roasted red bell peppers, drained and chopped
- 1 1/2 cups organic whole milk
- 5 large organic or pastured eggs
- 1 1/2 cups crumbled goat cheese, divided
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
- butter for greasing casserole
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
- Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
- Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
- Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
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Butternut Squash and Parmesan Bread Pudding
Ingredients
- 3 cups 1/2 inch cubed peeled organic butternut squash
- Butter to grease casserole
- 1/2 teaspoon sea salt, divided
- 2 tablespoons good olive oil
- 1 cup chopped organic onion
- 1 clove minced organic garlic
- 2 cups organic whole milk
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 5 large organic or pastured egg
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
Units:
Instructions
- Preheat oven to 400 degrees.
- Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
- Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
- Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
- Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
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