Appetizers•Dinner•Party Ideas•Side Dishes

Tomato and Mushroom Bread Pudding

October 3, 2019 by karine No Comments

I love teaching at Sur La Table because it reminds me to use my equipment. I’ve had a cast iron pan forever and have to admit I don’t use it enough. You can actually make an entire meal- from appetizer, side, main dish right down to dessert in your cast iron!

This recipe is based off of one I taught to a group of 10-people. This was one of the favorites. It’s a great savory side, almost like stuffing, but a little different. Serve it as a side to just about anything and swap it out for the usual Thanksgiving stuffing! Also the ingredients can be changed up. You could have little bites of zucchini, a different cheese, olives, play around you can put what you want! I hope you like it and please let me know if you’ve thought of different variations!

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Savory Bread Pudding

This is a great side dish that can be made and finished in a cast iron pan

Course Side Dish
Servings 6

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 cup thinly sliced leeks rinse well
  • 8 ounces cremini mushrooms other varieties work as well
  • 2 cups baby spinach
  • 6 cups cubed rustic sourdough bread day old or dried out is best
  • 1 cup shredded gruyere cheese emental/swiss, comte also works
  • 1/4 cup grated Parmigiano-Reggiano cheese plus extra for topping
  • 4 large eggs
  • 2 cups half and half
  • 2 tsp fresh chopped rosemary
  • 2 medium ripe tomatoes- sliced
  • 2 tsp fresh chopped thyme
  • 1 pinch fresh nutmeg grated on microplane-if not fresh pinch ground

Instructions

  1. Preheat oven to 400 F

    Add butter to a 12 inch cast iron skillet ( or you can use an enameled Dutch oven -le Creuset, staub-etc.) Melt butter over medium heat till foamy.

  2. Add the leeks and cook till softened. Increase the heat and add mushrooms. Season with salt and pepper.

  3. When veg browned add spinach till it's wilted, this will take less than a minute. Transfer mixture to a large bowl and add cubed bread, and cheese. Mix.

  4. In another bowl prepare the custard part. Add eggs, half and half, thyme, and rosemary... whisk to combine. Pour the mixture over the bread and let sit for at least 30 minutes-Stir occasionally, without breaking the mixture. You can also do this the night before and cook the next day.

  5. Core and slice the tomatoes. 

    Spoon the bread mixture into the cast iron and lay the tomatoes nicely in any design you would like. Add the parm cheese half way through the baking. It should take about 25-30 mins baking. Remove from oven and let it sit for atleast 5 mins. Unmold and place on a nice serving platter or serve as is straight from the skillet!!! 

Recipe Notes

You can change the veggies... change the cheese... change the type of bread. Have fun with it!  Add nuts, add color but most of all add flavor and enjoy!

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