Savory Fall Bread Pudding
This savory bread pudding with mushrooms and butternut squash is easy to prepare and tastes great for breakfast or dinner.
Ingredients
- ½ medium yellow onion
- 2 cloves garlic
- 2 cups mushrooms quartered
- 1 cup butternut squash cooked
- 2 cups half and half
- 6 eggs
- 1 loaf bread (about 1.4 lbs/ 650g)
- 2 tsp basil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350°F.
- Cut the butternut squash into 1 inch cubes. The recipe works best if they have been cooked ahead of time so they are soft by then end of cooking time. Roast them in the oven for about 30 minutes while you prepare the rest of the dish if not already prepared.
- Cut the onion into about 1/2 inch pieces. Mince the garlic. Remove the stems from the mushrooms and quarter the caps.
- In a oven-safe skillet over medium heat, add a neutral oil and add the onion. Cook until the onion is translucent.
- Add the mushrooms and cook until they have released their liquid. Add the garlic and cook until fragrant. Add the cooked butternut squash, and remove from heat.
- In a separate bowl, and the half and half and eggs and whisk to combine.
- Cut the bread into about 1 inch cubes and add to the egg mixture. Add the basil, salt, and pepper.
- Pour the egg and bread mixture into the skillet and stir to make sure the veggies and bread are evenly distributed. If you do not have a ovenproof skillet, you can pour all the ingredients into a pie pan or oven safe casserole dish.
- Bake for about 30 minutes or until the egg is set when you shake the pan or a toothpick comes out clean.
Notes
Optional Ingredients include parmesan cheese for topping. Any bread will work, but the best option would be a loaf with a thick crust or even bread that is older and almost stale. To make the recipe dairy free, sub in your favorite plant milk for the half and half. I have not tested this recipe with Just Egg, but I have seen others use it for a plant-based egg bake.