Mushroom and Gruyère Stuffed Puff Pastry Recipe
A comforting and savory bread pudding loaded with fresh spinach, aromatic sautéed onions and garlic, and melted cheese, perfect for a hearty breakfast or a savory side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Savory Bread Pudding
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Ingredients
- 6 cups stale bread, cubed (such as French or sourdough)
- 2 cups fresh spinach, chopped
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheese (such as cheddar or Gruyère)
Vegetables and Seasonings
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Cooking Fat
- 2 tablespoons olive oil
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant. Then add chopped spinach and cook until wilted. Remove skillet from heat and set aside.
- Mix wet ingredients: In a large bowl, whisk together the milk, eggs, dried thyme, salt, and pepper to create the custard base.
- Combine bread and fillings: Add the cubed stale bread to the egg mixture, then stir in the sautéed spinach mixture and shredded cheese. Mix thoroughly to ensure even distribution.
- Assemble and bake: Pour the combined mixture into the prepared baking dish, spreading it out evenly. Place in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the pudding is fully set.
- Cool and serve: Remove the bread pudding from the oven and allow it to cool slightly before serving to enhance flavor and texture.
Notes
- Using stale bread helps the pudding absorb the custard better without becoming too soggy.
- You can substitute the spinach with kale or Swiss chard for a different flavor and texture.
- Feel free to use your favorite cheese varieties like mozzarella or fontina for a milder taste.
- If you prefer a richer custard, consider adding a half cup of cream along with the milk.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
