Savory Mushroom Bread Pudding

Savory Mushroom Bread Pudding

This dish is just fabulous with a roast or as a vegetarian main dish with a green vegetable! If you’re planning an Easter dinner this will make a nice dish to add to your menu. I have my friend Penelope to thank for this one. She brought it to our Christmas dinner and it was the perfect side dish! I adapted her recipe just a little by cooking the vegetables with the mushrooms and adding the sherry (I just love sherry with mushrooms!) Add this dish to your next roast beef dinner. I’m sure you will enjoy it!

Ingredients
1 lb. fresh mushrooms, sliced
2 T. butter
8 slices of buttered bread
1/2 large onion, diced
1/2 C. celery, diced
1/3 C. red sweet pepper, diced
1/2 C. mayonnaise
3/4 t. salt
1/4 t. pepper
2 eggs
1 1/2 C. milk
3 T. sherry (optional)
1 can cream of mushroom soup
Paprika for garnish

1. Butter a large casserole dish. Scatter three slices buttered bread that has been cubed in the bottom.
2. Saute the mushrooms, onion, celery, and red pepper in 2 T. of butter for 3 -4 minutes. Add the sherry and cook another minute. Spread over the buttered bread cubes.
3. Mix together the mayonnaise, salt, and pepper and spread over the mushroom layer.
4. Cube two more slices of bread and scatter over the mayonnaise layer.
5. Whisk together the eggs and milk and pour over the casserole. Cover and let stand in the refrigerator for several hours or overnight.
6. Before baking spread 1 can of undiluted cream of mushroom soup over the top of the casserole and scatter three slices of buttered, cubed bread over the top of soup. Sprinkle with paprika and bake at 325 degrees for 1 hour and 20 – 30 minutes. Cover with foil if bread cubes begin to brown too much.
Serves 8


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