Savory Bread Pudding with Spinach and Mushrooms
Transform your breakfast or brunch table with this delectable Savory Bread Pudding with Spinach and Mushrooms, a comforting dish that’s hearty enough for dinner yet elegant enough for special occasions. This recipe combines cubes of day-old French or rustic bread with a rich, custardy base made from eggs, whole milk, and heavy cream. Sautéed mushrooms, fresh spinach, and a hint of nutmeg add an earthy depth, while shredded Gruyère cheese creates a golden, bubbly finish that’s irresistibly cheesy. Perfectly baked until golden and fragrant, this savory bread pudding is a versatile crowd-pleaser that pairs beautifully with a crisp green salad or roasted vegetables. Quick to prepare and packed with flavor, it’s the ultimate way to turn pantry staples into a gourmet dish bursting with texture and taste.
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Recipe Information
Ingredients
- 6 cups Day-old bread (French or rustic style)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 8 ounces Fresh mushrooms (such as cremini or button), sliced
- 4 cups Fresh spinach
- 4 Large eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Shredded Gruyère cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Cut the day-old bread into 1-inch cubes and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the fresh spinach and cook for 1-2 minutes more until wilted. Remove the skillet from the heat.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg.
Add the bread cubes to the bowl with the egg mixture, tossing gently to coat. Let the bread soak for about 5 minutes.
Fold the cooked mushroom and spinach mixture into the bread and egg mixture, ensuring an even distribution.
Pour half of the mixture into the prepared baking dish. Sprinkle half of the shredded Gruyère cheese over the layer. Add the remaining bread mixture and sprinkle the rest of the cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and the pudding is set.
Remove the bread pudding from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
6293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1285 mg | 428% | |
| Sodium | 11236 mg | 489% | |
| Total Carbohydrate | 752.1 g | 273% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 52.9 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 2683 mg | 206% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 3769 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
