Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
  • 1/4cup chopped fresh parsley (2 tablespoons dried)
  • 1teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • 1teaspoon chopped fresh rosemary (1/2 teaspoon dried)
  • 2 organic garlic cloves, minced
  • 2tablespoons good olive oil
  • 2tablespoons organic butter
  • 3cups sliced cremini mushrooms (6 ounces)
  • 3cups sliced button mushrooms (6 ounces)
  • 2cups sliced shiitake mushroom caps (4 ounces)
  • 1cup organic leek, thinly sliced
  • 1/2teaspoon sea salt, divided
  • 1/4teaspoons black pepper, divided
  • 12ounces organic roasted red bell peppers, drained and chopped
  • 1 1/2 cups organic whole milk
  • 5 large organic or pastured eggs
  • 1 1/2cups crumbled goat cheese, divided
  • 8ounces 1 inch cubed day-old sprouted Sourdough bread
  • butter for greasing casserole
  1. Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.