If you are asked to bring a side dish for a special occasion, a savory bread pudding is something different, because when you think of a bread pudding you think, sweet not savory. Besides this one I’ve seen this one too: Savory Bread Pudding with Mushrooms, Tomatoes and Parmesan.
1 lb day old sourdough bread, cut into 1” pieces
3 tablespoons unsalted butter
1 leek, white and light green parts only, halved lengthwise then cut crosswise in 1/4” pieces
6 oz brown mushrooms, trimmed and sliced
2 cups small cherry tomatoes
Sea salt and pepper, to taste
3 cups fresh baby spinach
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese, divided
2 large eggs
1 1/2 cup whole milk
1 1/2 cup heavy whipping cream
Or 3 cups half & half
1/8 teaspoon freshly ground nutmeg
Preheat oven to 400F - 204C
In a large bowl add your bread pieces. In another bowl whisk the eggs then add the cream and milk or the half & half; sprinkle in the freshly ground nutmeg. Mix well the pour on the bread. Make sure all the bread is soaking up the liquid and set aside.
In your nonstick oven-proof skillet (preferably cast iron) add the butter on med/high heat. Once melted add in your leeks and cook until softened, about 4 minutes. Then add in the mushrooms cook an additional 7 minutes or until browned. Add in the cherry tomatoes and spinach; salt and pepper, to taste. Cook until spinach has wilted. Turn off heat and add in the Gruyere cheese, 1/2 of the Parmesan cheese and the soaked bread, stir until combined and cheese melts. Salt and pepper, to taste.
Top with remaining Parmesan cheese and bake 40 minutes or until browned. Serve immediately. Yum Yum!