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!
Ingredients
- 4 cups dice French Bread
- ½ tablespoons dice Shallot
- 2 tablespoons Butter
- 1 ½ cups slice Mushrooms
- 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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes at 350 degrees.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 at 350 degrees for 30-35 minutes, until firm to the touch.
- Remove from muffin pan and discard parchment.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 3 pudding cups Amount Per Serving
- Calories
- 525
- Total Fat
- 30g
- Saturated Fat
- 16g
- Trans Fat
- 1g
- Cholesterol
- 297mg
- Sodium
- 1302mg
- Total Carbohydrates
- 40g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 24g
- WW Freestyle
- 16
3 Comments
Join the discussionThese sound wonderful and I must say, your photo looks way more appetizing than the Epicurious one.
Oh that’s so nice of you to say! Thank you! And they are just as tasty as they look.
My green market has some beautiful mushrooms that I was looking for a recipe to make them. Please share this on my foodie friday linky today.