Portobello Bread Pudding

Name: Portobello Bread Pudding
Ingredients: 4 tablespoons olive oil; 1 tablespoon chopped garlic; 2 cups chiffonade of spinach; 3 cups day old French bread, cubed in 1/2inch squares; 1 pound portobello mushrooms stems removed and caps thinly sliced; 1 cup Parmigiano-Reggiano; 4 eggs; 3/4 cup half and half; 3/4 cup heavy cream; 1 teaspoon Kosher salt; 1/4 teaspoon pepper

11 ingredients

11 steps

Ingredients

4 tablespoons olive oil
1 tablespoon chopped garlic
2 cups chiffonade of spinach
3 cups day old French bread, cubed in 1/2inch squares
1 pound portobello mushrooms stems removed and caps thinly sliced
1 cup Parmigiano-Reggiano
4 eggs
3/4 cup half and half
3/4 cup heavy cream
1 teaspoon Kosher salt
1/4 teaspoon pepper

Directions

1

Preheat oven to 350 degrees.
2

Heat 1 tablespoon of olive oil in a skillet.
3

Lightly brown the garlic, remove from heat and toss with the spinach.
4

Place on top of the bread cubes.
5

Return skillet to the heat, add 2 tablespoons olive oil.
6

Sear the portobello slices on both sides and arrange in a circle overlapping on the top of the spinach.
7

Add more olive oil as needed.
8

Sprinkle the cheese on top.
9

Beat eggs and add the half and half, cream, salt and pepper.
10

Pour over top.
11

Bake for 30 minutes