Savory Bread Pudding, this a Mushroom and Cheese Bread Pudding recipe, is proof that you don’t have to give up flavorful dishes when eating healthy. By modernizing the classic savory bread pudding, new festive dishes were developed making a novel cross between a party soufflé and an old-fashioned, southern-style spoon bread.

Savory Bread PuddingsPrep Time: 15 min
Cook Time: 45 min
Ready In: 60 min

Servings: 9

Canola Oil spray
1 tbsp Canola Oil
1 lb assorted fresh Mushrooms (e.g. crimini, button, stemmed shiitake), cleaned, stemmed and thinly sliced
1 cup chopped Onion
½ cup dried Mushrooms (one variety or a mix of porcini, chanterelle and/or morel), soaked in warm water until soft, then squeezed dry
2 tbsp chopped fresh Tarragon or Marjoram
2 Garlic cloves, minced
Salt and freshly Ground Black Pepper, to taste
2 large Eggs
3 Egg Whites
1 cup reduced-fat Milk (2%)
1 cup fat-free, reduced-sodium Beef Broth
1 tsp Worcestershire Sauce
12 slices stale, country-style Bread (preferably whole-wheat), cubed
½ to ¾ cup freshly-grated Gruyère Cheese
½ to ¾ cup freshly-grated Parmesan Cheese

Lightly coat a 9-inch square baking dish with canola oil spray and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add reconstituted dried mushrooms and sauté until lightly browned, about 8 minutes. Mix in tarragon and garlic; season to taste with salt and pepper. Transfer to medium bowl.
In a large bowl, whisk eggs and egg whites together until well blended. Gradually whisk in milk, broth, Worcestershire sauce, and salt and pepper, to taste.
Arrange an even layer of bread cubes over bottom of prepared dish. Top with an even layer of first the mushroom mixture, then half the Gruyère, then half the Parmesan cheese. Cover with remaining bread cubes. (If desired, pudding and liquid mixture can be separately chilled at this point, covered, up to overnight, with liquid added just prior to baking. Bring chilled pudding and liquid to room temperature before continuing to the next step. Pudding also can be chilled up to overnight after the liquid mixture has been added, but with somewhat less satisfactory results.)
Using a large spoon, gradually ladle in the egg/milk/broth mixture so that the bread cubes on top are moistened, waiting briefly for milk to start being absorbed by bottom layer of bread cubes before adding remaining liquid. Press gently, if necessary, to submerge bread cubes.
Just before baking, sprinkle remaining cheese evenly over top of bread pudding. Bake, uncovered, in a preheated oven at 350 degrees until bread pudding puffs and top is golden brown, about 40 minutes.

Tips & Notes
Many traditional holiday dishes can be surprisingly high in fat and calories. And many, like stuffings, aren’t especially versatile beyond their primary purpose.
Savory bread puddings, however, can be served in place of the stuffing that usually accompanies turkey, as an elegant side dish for any formal dinner, a crowd-pleasing buffet dish, or even a festive one-dish breakfast.
And a few savvy techniques can turn them into a rich and creamy concoction that is comparatively more healthful. The fat grams and calories may not add up to a dietitian’s dream, a savory bread pudding can be more healthful than the classic version, or many traditional stuffings.
Use whole-grain bread as a base, to help increase the fiber and phytochemical content as well as flavor and texture.
Adding vegetables that are health-protective as well as festive, like mushrooms, also boosts nutrition. Other tricks can help scale back saturated fat, such as partially replacing whole eggs with egg whites, using reduced-fat milk, or substituting fat-free broth for some of the milk.
Much of the work assembling a savory bread pudding can be done in well in advance of a meal. It is a more convenient dish to serve than pancakes and waffles, and turns an ordinary breakfast into an extraordinary meal. Savory bread puddings can make good use of leftovers, including stale bread.
Leftover pudding, gently re-warmed, makes a good accompaniment to a lunch or light meal of soup and salad.
Using a variety of mushrooms, as called for in this bread pudding, maximizes the depth and complexity of flavors. The pudding easily can be baked in individual custard or soufflé dishes, creating elegant first-course starters as well as saving baking time.
If desired, the individual puddings can be easily slipped out of baking dishes and plated with colorful garnishes, such as sautéed strips of red and green bell peppers.

Nutritional Information Per Serving
Calories: 235
Total Fat: 9g
Saturated Fat: 3g
Carbohydrate: 27g
Protein: 15g
Dietary Fiber: 5g
Sodium: 421mg

Source: AICR

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