Shitake Mushroom-Olive Oil Bread Pudding
Posted by Olivia on Thursday, June 10th, 2010
Buttery Ascolano Extra Virgin Olive Oil and salty, nutty Parmesan make this simple yet elegant savory bread pudding a dish to remember. Serve it alongside roasted meats or with a green salad for a satisfying vegetarian meal.
- 1 baguette, preferably stale, cut into cubes
- 1 2/3 cup whole milk
- 2 eggs, lightly beaten
- 3 tbsp Medium Intensity Extra Virgin Olive Oil, such as Ascolano plus more for greasing pan(s)
- 8 shitake mushrooms, chopped roughly
- leaves from 1 sprig fresh rosemary, roughly chopped
- 1 onion, diced
- 1/4 cup Parmesan, plus more for sprinkling
- salt and pepper to taste
- Preheat oven to 375 degrees F. Lightly grease an 8-inch pie pan or 4 4-inch ramekins. Set aside.
- Combine milk and eggs in a mixing bowl and whisk lightly to combine. Add bread cubes and stir to ensure all are thoroughly soaked. Set aside.
- Heat the olive oil in a frying pan over low heat. Add onions and cook slowly for 8-10 minutes. Increase to medium and add the mushrooms. Cook for another 2-3 minutes until mushrooms begin to shrink. Remove from heat.
- Stir the onion-mushroom mixture into the soaking bread. Gently fold in the rosemary and Parmesan. Season with salt and pepper to taste.
- Spoon the bread mixture into the prepared pan or ramekins. Sprinkle with a pinch of Parmesan and bake for 25-30 minutes, or until puddings set and the tops are golden-brown and crisp.
- Allow to cool 5 minutes before serving.
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