Mushroom Spinach Savory Bread Pudding

Day-old bread, sautéed mushrooms, and spinach are folded into a Gruyere egg custard, soaked until tender, and baked until puffed and golden.

Prep: 25 min · Cook: 50 min · Yield: 6 · Method: Oven

Ingredients

• 8 cups day-old crusty bread
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms
• 5 ounces baby spinach
• 6 whole large eggs
• 2 cups whole milk
• 1.5 cups gruyere cheese
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Grease a 9-by-13-inch baking dish with a little butter. Cut the bread into 1-inch cubes and place them in the dish. (about 5 min)
2. Melt the remaining butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and their liquid has evaporated, 6 to 8 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from the heat. (about 10 min) — Medium-high heat
3. Whisk the eggs, milk, garlic powder, salt, and pepper in a large bowl. Stir in 1 cup of the Gruyere. Add the cooked mushrooms and spinach, then pour the custard evenly over the bread. Press the bread down gently so it absorbs the custard. (about 5 min)
4. Cover and refrigerate for at least 30 minutes, or up to 12 hours, to allow the bread to soak. (about 30 min) — Refrigerated
5. Heat the oven to 350°F. Uncover the dish, sprinkle with the remaining Gruyere, and bake until puffed, golden, and set in the center, 40 to 45 minutes. The center should reach 160°F. (about 45 min) — 350°F
6. Rest for 10 minutes before slicing and serving. (about 10 min)