Butternut Squash and Crimini Mushroom Bread Pudding
| Yield | 10 servings |
|---|
| Prep Time | 2 hours |
|---|
Ingredients
- 1 q whole wheat sourdough, 1" cubes
- 8 oz crimini mushrooms
- 8 oz onion
- 3 clv garlic
- 2 tbsp oregano
- 2 c milk
- 4 eggs
- 12 oz butternut squash, 1/4" dice
- kosher salt
- fresh ground black pepper
Instructions
- Place the bread in a mixing bowl. Sauté the onion and garlic in some oil. Add to the bread.
- Slice the mushrooms and sauté. Season with salt and pepper. Chop the oregano and add to the mushrooms. Cook until soft. Add to the bread.
- Sauté the butternut squash, seasoning with salt and pepper. Cook until just soft. Add to the bread and mix well.
- Combine the eggs and milk and pour over the bread mixture, season with salt and pepper and mix well. Let stand for 30 minutes, tossing occasionally to allow the liquid to be absorbed evenly.
- Divide the mixture among the baking molds, if you are using them, or place in a 2-inch deep baking pan and bake at 350 degree for 45 minutes to an hour or until cooked through.
