Bacon and Mushroom Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Paula Deen recipe from . Ingredients:
1 lb bacon, cooked crisp and chopped (reserve fat) |
3 tablespoons olive oil |
1 1/2 lbs mushrooms, roughly chopped (any combination of mushroom varieties will work) |
3 garlic cloves, minced |
2 shallots, finely diced |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh parsley, chopped |
1 teaspoon dried rubbed sage |
1 tablespoon fresh thyme, chopped |
5 large eggs |
3 cups half-and-half |
1 cup parmesan cheese, freshly grated (divided) |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
8 cups roughly chopped day-old challah, crusts on |
Directions:
1. Prepare a 8 x 8 x 2 glass baking dish with a non stick baking spray. In a large stock pot over a medium high heat add the reserved bacon fat and heat. Add mushrooms, garlic, shallots, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Stir in chopped bacon. Season mixture to taste with salt and pepper.
2. Preheat oven to 350 degrees F. In a large mixing bowl whisk together the eggs, half and half, and 3/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle remaining 1/4 cup cheese over top. Bake until pudding is brown and puffed and set in center. Bake approximately 40 minutes to an hour.
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