Description
Indulge in a delicious brunch recipe of cozy, savory bread pudding baked with mushrooms and speck.
Ingredients
Scale
- Half loaf (8 oz, 225 gr of white bread (French, Italian…))
- three tablespoons of olive oil (divided)
- 1 garlic clove
- 3 large eggs
- 2 cups 475 ml of milk (I used whole milk)
- 1 lb 450 gr of mushrooms (I used white mushrooms), washed and sliced
- 3.5 oz 100 gr of speck (or pancetta), sliced thin
- 2 tablespoons of fresh Italian parsley (chopped)
- 1/2 packed cup (60 gr of shredded Gruyere cheese)
- 2 tablespoon of grated Parmesan cheese
- butter for greasing
- salt and pepper
Instructions
- Slice the bread in thick slices (about 3/4 in, 2 cm in thickness).
- Drizzle with olive oil, and grill both sides.
- Brush both sides with a garlic clove.
- Cut the bread into cubes.
- In a separate bowl, whisk the milk, with the eggs, one teaspoon of salt, and pepper.
- Add the bread to the mixture and let soak for at least 15 minutes while you cook the mushrooms.
- Preheat the oven to 350°F (175°C )
- In a large skillet, saute’ the mushroom slices with two tablespoons of olive oil and the garlic (crushed or minced) over medium-high heat.
- Saute’ until fully cook, it should take about 8 to 10 minutes.
- Add the speck cut in little strips and the chopped parsley.
- Mix the mushrooms into the bread cubes. Add the shredded gruyere cheese and mix.
- Grease an 7×10 inch (18×25 cm) baking dish with butter.
- Pour the stuffing into the dish. Sprinkle with grated Parmesan cheese.
- Bake stuffing uncovered until set and top is golden, about 45-50 minutes.
- Category: Breakfast