Day-old bread cubes work best for both a savory or sweet bread pudding. Mainly because the crispier pieces of bread tend to absorb more of the custard and flavors you soak them in, making for a more flavorful dish all around. This savory bread pudding combines the flavors of sweet Marsala wine, fresh rosemary, meaty sliced mushrooms and roasted garlic cloves. (Yummy, yummy, yummy…) Feel free to use this ideas as a base recipe for your own savory bread pudding creation; some suggestions that come to mind are spinach and crumbled sausage, roasted parsnips and fresh thyme, or tomatoes, pancetta, and baby kale.
(To view this recipe, click on the blue title of the blog post above*)
Savory Mushroom Marsala Bread Pudding
Ingredients:
- olive oil cooking spray
- 1 cup day old bread, cubed
- 1 large egg
- 1 cup skim milk
- salt and pepper
- extra virgin olive oil
- 2 oz. sliced mushrooms, finely chopped
- 1 teaspoon fresh rosemary, chopped
- crushed red pepper flakes
- 1 shallot, chopped
- splash of Marsala wine
- grated Parmesan cheese
Directions:
- Preheat the oven to 350 degrees. Spray two ramekins with cooking spray. In a mixing bowl, beat the egg and add in the milk. Season with a pinch of salt and pepper. Add in the bread cubes.
- In the meantime, heat 1 Tablespoon of oil in a sauté pan. Add in the mushrooms, rosemary, red pepper flakes and shallot. Season with a pinch of salt and pepper and sauté over medium-high heat for 5-7 minutes or until the veggies are tender. Add in the Marsala wine, reduce the heat to low and cook for another 2 minutes.
- Toss the cooked mushroom mixture in with the bread and custard base. Stir in the Parmesan cheese. Divide the mixture among the two ramekins; bake on a baking sheet for 35-40 minutes or until puffed and the liquid absorbed into the cubed bread. Serve warm.
Tagged: bread pudding, custard, day o, egg, fresh rosemary, garlic, marsala wine, milk, mushroom Marsala, mushrooms, roast garlic, roasted garlic, rosemary, savory bread pudding, savory custard
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