Cheesy Mushroom & Sage Bread Pudding
Give your tired Thanksgiving stuffing new life! This savory mushroom bread pudding has the perfect cheesy crust. It's chock full of your favorite crusty bread, mushrooms and plenty of sage.
- 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!