savory bread pudding

[thaigyrr]

I have misplaced a great recipe. I remember it had mushrooms, gruyere and tarragon and I think it was called Savory Bread Pudding. Anyone have it?

[cjs]

Welcome to the forum, thaigyrr!! I can't get to the files right now, but hopefully someone will have a minute to help you out.

Here you go -

Savory Breakfast
Bread Pudding with tarragon & gruyère

1 Tbsp. unsalted butter
11/2 lb. button mushrooms, sliced
1/4 cup extra-virgin olive oil, divided
11/2 cups shredded Swiss cheese,
divided
11/2 cups shredded Gruyère cheese,
divided
3 scallions, thinly sliced,
green part only
1 Tbsp. minced fresh tarragon
1 lb. sliced artisan-style bread
10 eggs
3 cups milk
11/2 tsp. kosher salt
1/2 tsp. pepper

Grease the bottom of a 9×13-inch
baking dish with butter.

Sauté half the mushrooms in 2 Tbsp.
oil in a large sauté pan over high heat
until all their moisture has evaporated.
Transfer sautéed mushrooms to a
bowl. Sauté remaining mushrooms in
remaining 2 Tbsp. oil; add to bowl.
Mix 1/2 cup Swiss and 1/2 cup Gruyère
with scallions and tarragon.

Cover bottom of the prepared baking
dish with a layer of bread, cutting
slices as needed to fill in spaces. Top
with half the mushrooms and all the
herbed cheese. Cover with another
layer of bread, remaining mushrooms,
and the remaining Swiss and Gruyère.
Blend eggs, milk, salt, and pepper in a
blender until combined. Pour over
layers in baking dish. Cover bread
pudding with plastic wrap, gently
pressing to encourage absorption;
refrigerate at least two hours or
overnight. Remove plastic wrap before
baking.

Preheat oven to 350°.
Bake until bread pudding is cooked
through (160°), about 1 hour. Let stand
10 minutes before serving.


Makes 12 servings
Total time: about 2 hours

[thaigyrr]

so happy...thank you so much!!!!!! What a great start to a new year!!!!