Yield
Makes 8 to 10 servings

How to Make It

Step 1

Place bread pieces in a lightly greased 13- x 9-inch baking dish, and set aside.

Step 2

Cook bacon over medium-high heat in a large skillet 15 minutes or until crisp, stirring occasionally. Remove bacon from pan, and drain on paper towels, reserving about 2 tablespoons drippings in skillet.

Step 3

Add mushrooms, and sauté 10 minutes or until tender. Add 2 tablespoons mustard, and cook 1 minute more. Drain any excess liquid from pan. Transfer mushroom mixture to reserved baking dish; add bacon and basil, and toss with bread until evenly distributed. Sprinkle evenly with cheese.

Step 4

Whisk together remaining 1 tablespoon mustard, eggs, and next 4 ingredients in a large bowl. Pour over bread mixture, cover with foil, and chill at least 8 hours or overnight.

Step 5

Preheat oven to 350°. Remove bread pudding from refrigerator, and bake, covered with foil, at 350° for 35 minutes. Uncover and bake 15 to 20 minutes more or until light golden brown.

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