Savory Bread Pudding with Spinach, Gruyere and Shitake

Savory Bread Pudding with Spinach, Gruyere and Shitake
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups stale bread cut into small cubes
  • 1 pound baby spinach
  • 1 cup Gruyere Cheese
  • 2 Tbl olive oil or butter
  • 8oz fresh shitake mushrooms – stems discarded and cut into ¼ inch slices
  • 2 Tbl minced shallots
  • 3 large eggs
  • 2 cups half and half
  • 1 tsp salt
  • Fresh black pepper
  1. Preheat oven to 350 degrees
  2. Butter 9 x 13 baking pan
  3. Spread bread cubes in pan and set aside
  4. Wilt spinach in non-stick skillet
  5. Spread spinach evenly over bread cubes and sprinkle half of cheese on top
  6. Heat olive oil in skillet add mushrooms and shallots and cook until tender.
  7. Scatter mixture over spinach bread mixture
  8. Whisk together eggs and half and half
  9. Pour egg mixture over bread mixture and top with remainder of cheese
  10. Press mixture to make sure egg moistens bread underneath
  11. Bake until puffed and golden (about 35 – 45 minutes)
  12. Rest for 10 minutes serve warm


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