recipes / Lunch / Fancy, Freezable Wild Mushroom Bread Pudding Cups

Fancy, Freezable Wild Mushroom Bread Pudding Cups

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!
4 Servings Meet The Cook KristiProfile1 Kristi Print
Fancy, Freezable Wild Mushroom Bread Pudding Cups

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

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

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

Freezing Directions

Why would I want to freeze this?

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

Serving Day Directions

  1. Microwave for 15-30 seconds.

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