Mushroom and Spinach Bread Pudding

A couple years ago I came across a recipe for savory bread pudding and tried it out. Ever since, it’s been my go-to dish for using up leftovers in the fridge. There are endless varieties that you can make, and it’s actually better if you make it the night before and let it sit. All you have to do is pop it in the oven and breakfast is ready. It can easily be made in large quantities for groups, and it’s always a big hit. You can use whole eggs, egg whites, or a mixture depending on what you have. I had a couple egg whites leftover from making ice cream so I threw those in. You can also use any hard cheese, I happened to have some leftover manchego from the grilled corn I made earlier this week. And you can always add bacon to take it over the top.

Mushroom and Spinach Bread Pudding

1 tablespoon extra virgin olive oil

2 eggs and 3 egg whites

2 cups crusty bread, cubed

1 cup mushrooms, sliced

1/2 onion, chopped

1 clove garlic, minced

1 tablespoon rosemary, minced

1/2 cup frozen spinach, drained by squeezing in towel or paper towel

1/4 cup Marsala

1 tablespoon marjoram or oregano, chopped

1 tablespoon chives, chopped

1.5 cups grated cheese (cheddar, manchego, and parmesan)

salt and pepper

Saute the onion and garlic in the olive oil until translucent, about 3 minutes. Add the mushrooms and rosemary and cook until softened.

Add the spinach and cook through a minute. Add the Marsala and continue to cook until the wine has cooked away.

Meanwhile, whisk the eggs and add salt and pepper. Add the bread and allow it to soak in. Once the mushrooms have cooled a little, add them to the mixture along with the rest of the herbs and a cup of the grated cheese.

Stir to combine and pour into a baking dish. Sprinkle the rest of the cheese on top.

Bake at 375 for 30 minutes or until the top gets browned and crusty.