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Oxmoor House

Savory Bread Pudding with Sage, Mushrooms, and Apple

Serve these custards in individual 8-oz. ramekins for an elegant holiday table presentation.

Oxmoor House

  • Yield: 12 servings
  • Hands-on:25 Minutes
  • Total:9 Hours, 35 Minutes

Ingredients

  • 1 (1-lb.) loaf ciabatta bread, cut into 1-inch cubes
  • 1/2 cup butter, divided
  • 1 1/2 cups chopped sweet onion
  • 3/4 cup chopped celery
  • 2 tablespoons chopped fresh sage
  • 3 (4-oz.) packages wild mushroom blend
  • 3 garlic cloves, minced
  • 2 Golden Delicious apples, peeled and chopped
  • 2 cups heavy cream
  • 2 cups milk
  • 5 large eggs
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 375°. Place bread cubes on a large rimmed baking sheet. Melt 1/4 cup butter in a large skillet over low heat. Drizzle melted butter over bread cubes; toss to coat. Bake at 375° for 20 minutes or until golden, stirring halfway through. Transfer cubes to a large bowl.

2. Melt 3 Tbsp. butter in skillet over medium-high heat. Add onion and next 4 ingredients to skillet; sauté 12 minutes or until tender. Add mushroom mixture to bread cubes.

3. Melt remaining 1 Tbsp. butter in skillet. Add apple; sauté 4 minutes or until golden. Add apple to bread mixture.

4. Whisk together cream and next 4 ingredients. Pour over bread mixture; toss well. Pour bread mixture into a greased 13- x 9-inch baking dish. Cover and chill at least 8 hours.

5. Preheat oven to 350°. Uncover casserole and bake at 350° for 1 hour and 10 minutes or until set and lightly browned. Let stand 15 minutes.

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Savory Bread Pudding with Sage, Mushrooms, and Apple recipe

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