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RECIPES FOR COOKING WITH KRISTEN AND KINGSOLVER
Lunch Recipes
Savory Bread Pudding with Spinach, Gruyere, and Shiitakes
Yield:6-8 servings
Ingredients:
2 cups stale bread, cut into ¼ inch cubes
1 pound baby spinach
1 cup (4 ounces) grated Gruyère cheese
2 tablespoons olive oil or butter
8 ounces fresh shiitake mushrooms, stems discarded, caps cut into
¼ inch slices
2 tablespoons minced shallots
3 large eggs
2 cups half and half
1 teaspoon salt
Fresh ground black pepper
Procedure:
Position rack in the lower third of the oven and preheat the oven to
350 degrees.
Butter a 9×13 baking pan or cast iron skillet. Spread the bread cubes
in the prepared pan and set aside.
Place about one-fourth of the spinach in a large, non-stick skillet over
medium-low heat and cook, until wilted, about 3-5 minutes. (If not
using a non-stick skillet, add 1 tablespoon of water to the spinach.)
Continue adding the spinach to the skillet until all of it has wilted.
Spread spinach evenly over the bread cubes.
Sprinkle ½ cup of the cheese over the spinach.
Heat the oil in the same skillet over medium-high heat. Add the
mushrooms and shallots, stirring frequently until tender,
5-8 minutes. Scatter the mushroom mixture evenly over the spinach.
Place the eggs, half and half, and salt in a medium-size bowl, season
with pepper, to taste, and whisk to blend. Pour the egg mixture over
the mushrooms and top with the remaining cheese. Use a spatula or
spoon to press down on the bread pudding, making sure all of the
ingredients are moistened by the egg mixture.
Bake the bread pudding until puffed and golden, 35 to 45 minutes.
Let it sit on a wire rack until firm, about 10 minutes. Serve warm.
Source: The book “The Earthbound Farm Organic Cookbook: Food to Live By.”