Give your tired Thanksgiving stuffing new life! This savory mushroom bread pudding is the perfect new holiday side dish to add to your table. It’s chock full of your favorite crusty bread, mushrooms and plenty of fresh sage.
I spent what felt like hours in the grocery store. Going back and forth, aisle to aisle, grabbing a laundry list of ingredients. I was sure I had everything needed…
I lugged heavy bags from the driveway, over multiple steps and up into my apartment. I then cleared out all of the food that had been left to die in the back of the fridge. How was it possible that I had so many random untouched leftovers and veggies camping out in there? I digress…
Then the parade of crinkling Trader Joe’s brown paper bags began. I unloaded the Thanksgiving groceries…ahh, it was done, what a relief! But then one lonely, empty bag remained and I realized that my original side dish plan was out the window.
On to Plan B
Getting home and realizing that a key ingredient is missing stinks. But it also prompts my inner New Yorker voice saying “too bad, so sad, time to move on”. And I definitely do. I forget recipe ingredients A LOT. My forgetfulness has given birth to some great impromptu Thanksgiving side dish recipes like garlic roasted mushrooms, apple fennel salad and of course this cheesy mushroom and sage bread pudding.
Do you struggle to remember ingredients in the grocery store too?
If you answered yes, don’t sweat your mistake. It’s almost always a blessing in disguise because it forces you to get creative.
P.S. If making recipes from scratch isn’t your thing, I’ve got you covered! Here are a couple of my favorite easy healthy sides to consider:
- Quick and Easy Garlic Green Beans
- Vegan Chipotle Sweet Potato Salad
- Cauliflower and Squash Golden Salad
Indulge a little!
The common misconception about healthy eating is that you have to starve yourself. That’s evidenced by the many Instagram pictures of people eating a plate full of carrots, baby tomatoes and crackers as a meal. That is nobody’s idea of a meal. That sad plate of food is barely a snack. I take my meals very seriously, as in I eat ALL three meals, every day, and then some. But I’ve still managed to maintain my weight goals for the last few years.
How is that possible?
If you’ve been reading along with the blog, you know I put a lot of focus on making healthy swaps to recipes.
Making healthy swaps is so beneficial because it allows you to continue eating the flavorful food you already like without all of the calories and guilt. My favorite thing to make is healthy indulgence food. Yes, you read that correctly. You CAN have your cake and eat it too.
P.S. Check out How to eat more vegetables: A picky eater’s guide to learn how to sneak more veggies in your meals!
I’m sure you’re looking at this recipe and thinking “but how can this be healthy?”. I’m not claiming this is the world’s healthiest recipe, it’s not. I did however make some changes that make it healthier than your average stuffing, savory bread pudding or baked bread anything. You’re not striving for perfection here, life is too busy for that. Our goal is do a little better with each meal, and ultimately feel better.
Some healthy swaps to consider for your classic stuffing or savory bread pudding are:
- White bread → Wheat/multigrain bread
- Heavy cream → Almond milk
- Sausage crumbles → Roasted mushrooms
Make it faster, Plan ahead
Does the holiday season stress you out? Do you have a bunch of people coming to your house for Thanksgiving? Are you trying to find the best window to scream out of?
I know it’s hard to keep track of ingredients when your dog is barking, your nieces are running around and you can barely remember if you’ve showered. I’ve been there, in a cloud of exploded flour and overwhelm. Coping with that is easier than you think with a little planning. Plus if you plan really well, you’ll be out of the kitchen faster on the actual holiday. Which means you’re that much closer to eating…priorities, right?
Here are some ways to speed up this mushroom bread pudding:
- Save yourself time by buying pre-sliced mushrooms
- Cut and toast the bread the night before
- Pre-grate the cheese and store in a sturdy freezer bag
Disclaimer: If you purchase any of the linked products, I will receive a commission. I do however use the products I recommend and stand by how awesome they are!
P.S. It also helps to have a double oven. It’s an investment, but it’s also a GAME CHANGER. I was absolutely blown away the first time I could cook multiple things at different temperatures. Do a little research and see if you can find any pretty new ovens you like.
- Take a DEEP breath
- Plan out your holiday menu items
- Try this cheesy mushroom and sage bread pudding and let me know what you think in the ↓comments↓
- 10-12 slices wheat or multigrain bread, cut in cubes
- 10 oz pre-sliced mushrooms
- 1 sweet onion, diced
- 4 tbs fresh sage, chopped
- 2 large eggs
- 2 cups almond milk
- 2 cups chicken broth
- 1 tbs olive oil
- 4 tbs melted butter Tip: I just microwave it in a coffee cup for about 1 minute
- 1/2 cup cheddar cheese
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Place bread cubes on a lined baking sheet. Sprinkle with about 1 tsp of salt. Place the mushrooms on a separate lined baking sheet. Sprinkle with salt, pepper and a drizzle of olive oil.Bake both for 10-15 minutes until bread cubes are crunchy and mushrooms are tender. Be sure the toss the bread cubes around midway through cooking so that they cook evenly, without scorching.
- In a large bowl whisk together egg, almond milk, chicken broth, sage, salt and pepper until all ingredients are evenly combined. Brush a 9 inch baking dish with some melted butter. Mix together the toasted bread cubes, roasted mushrooms and remaining melted butter. Place combined ingredients in the baking dish. Pour liquid over bread until it covers everything. Sprinkle the shredded cheese evenly on top.
- Bake for 25-30 minutes until the top is golden brown. Enjoy!
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.