Savory Bread Pudding with Spinach and Mushrooms
The ultimate way to use up stale sourdough that turns simple ingredients into a rich, custardy bread pudding with Gruyère, spinach and mushrooms. Assemble it the night before for an easy, impressive main course for brunch or dinner.
Servings: 10 people
Ingredients
- 12 oz crusty sourdough bread cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion quartered and thinly sliced (~2 cups)
- 8 ounces button mushrooms coarsely chopped
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 10 oz baby spinach
- 1 1/4 teaspoon fine sea salt divided, plus a pinch for the onions
- 1 teaspoon freshly ground black pepper divided
- 8 oz Gruyère cheese shredded (~2 packed cups)
Instructions
- Prep the Dish: Butter a 9 × 13-inch (3-quart) baking dish or spray with cooking spray.
- Toast the Bread: Spread bread cubes in a single layer on a rimmed baking sheet, and toast 5-7 minutes, until dry and starting to brown. Remove from oven and set aside to cool.
- Make the Custard: In a large bowl whisk eggs until well combined. Add milk, half-and-half, ¾ teaspoon of the salt, and ½ teaspoon of the pepper and whisk to combine. Set aside.
- Sauté the Filling: Heat butter and oil in a wide, high-sided skillet over medium-high heat. Add the onion with a pinch of salt and cook for 5 minutes. Stir in the mushrooms, garlic, thyme, the remaining ¼ teaspoon salt, and the remaining ½ teaspoon pepper; cook 4–5 minutes, until the mushrooms release their moisture and begin to brown. Add the spinach a handful at a time, stirring after each addition just until wilted, about 3 minutes total. Remove from the heat and let the mixture cool for 5 minutes.
- Assemble and Chill: Transfer toasted bread to the prepared baking dish and add slightly cooled vegetable mixture and shredded cheese; stir until combined and spread into an even layer. Pour the custard evenly over the top, pressing the bread down so everything is soaked. Cover tightly with foil and refrigerate at least 1 hour or up to overnight.
- Bake the Pudding: When ready to bake, preheat oven to 350℉. Bake, covered, for 35 minutes (40 minutes if chilled overnight). Remove foil and bake 20-25 minutes more, until puffed, golden, and a knife inserted in the center comes out mostly clean (internal temp about 175 °F / 80 °C).
- Rest and Serve: Let stand 10–15 minutes to set, then cut into squares and serve warm.
Video
Notes
- Make Ahead Advice: The total time listed does not include the overnight chill—and for me, the chill is worth it. For the best texture, always aim for at least one hour of soak time.
- Leftovers: Cool completely, cover, and refrigerate up to 3 days. Reheat individual squares in a 350 °F oven, lightly covered, for about 12 minutes to bring back the crunchy edges.
Nutrition
Calories: 357kcal | Carbohydrates: 25g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 663mg | Potassium: 472mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3306IU | Vitamin C: 11mg | Calcium: 363mg | Iron: 3mg
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