Savory Bread Pudding With Wild Mushrooms And Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Rockwall, Texas in 1987. Ingredients:
1/2 cup half and half |
1/2 cup milk |
3 eggs |
1 teaspoon salt |
1 teaspoon white pepper |
3 cups stale firm textured multigrain bread torn into 1-1/2 cubes |
2 tablespoons extra virgin olive oil |
1-1/2 cups sliced wild mushrooms |
1 large onion diced |
2 cloves garlic minced |
1 teaspoon dried thyme |
1 cup sliced canadian bacon finely chopped |
4 ounces feta cheese crumbled |
2 teaspoons chopped fresh tarragon |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat oven to 325.
2. Butter a square baking dish.
3. In a large bowl beat half and half, milk, eggs, salt and pepper together until smooth.
4. Add bread and let stand 15 minutes to absorb liquid.
5. Heat olive oil in a large skillet over medium high heat.
6. Add mushrooms, onion, garlic and thyme then sauté for 8 minutes stirring occasionally.
7. Combine mushroom mixture, Canadian bacon, feta and tarragon with the bread.
8. Gently turn until just blended then scrape into baking dish and bake 45 minutes.
9. Remove from oven and sprinkle on cheese and return to oven and bake 15 minutes more.
10. Remove and let stand for a few minutes before cutting into squares and serving.
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