Wild Mushroom Bread Pudding Cups

Let's Cook

Ingredients

4 servings
  • 4 cups dice French Bread
  • ½ tablespoons dice Shallot
  • 2 tablespoons Butter
  • 1 ½ cups slice Mushroom
  • ½ teaspoons Salt #1
  • ¼ teaspoons Pepper #1
  • ½ cups chop Parsley, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups Half and Half
  • 4 individual Egg
  • ½ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt #2
  • ¼ teaspoons Pepper #2

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Parchment Papers
  • Muffin Tins

Directions

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes at 350 degrees. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, salt #1 and pepper #1 and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat. Whisk together half-and-half, eggs, cheese, salt #2, and pepper #2 in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture. Meanwhile, butter muffin wells, then put a round of parchment in bottom of each and butter parchment. Spoon mixture into muffin wells and bake until firm to the touch, 30 to 35 minutes. Remove from muffin pan and discard parchment.

Freezing Directions

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes at 350 degrees. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, salt #1 and pepper #1 and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat. Whisk together half-and-half, eggs, cheese, salt #2, and pepper #2 in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture. Meanwhile, butter muffin wells, then put a round of parchment in bottom of each and butter parchment. Spoon mixture into muffin wells and bake until firm to the touch, 30 to 35 minutes. Remove from muffin pan and discard parchment. Let cool. Divide among indicated freezer bags, label & freeze.

Serving Day Directions

Microwave for 15-30 seconds.

Nutritional Information

Not Available

About This Recipe

This recipe is incredibly easy and comes out so beautiful that your family or guests will think you've been slaving over them all day. It takes a bit of a time investment, about an hour and 15 minutes with prep and cooking time, but the cute little Wild Mushroom Bread Pudding Cups you get as a result are so worth the investment. And, our kids loved them, too!

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

New to Once A Month Meals and Freezer Cooking?

If yes, then welcome! We're happy you've found us! Our goal and mission is to help you and your family make time for what matters most by simplifying your meal time routine using freezing cooking. Click below to find out more about how we can help you and your family save time in the kitchen.