Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I've been writing now for over three years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found outside, busy in my garden, growing a lot of the food that is featured on the blog. Except in winter of course, then I cocoon with good books, four cats, Downton Abbey, and eat too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For today’s savoury bread pudding, I used a combination of portabella and button mushrooms, just because that’s what I had in my fridge, but any combination of mushrooms would do. Mushrooms are great to use year-round, but especially in winter because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item. Day old bread is tossed with aged or smoked cheddar, and the mushrooms and kale are sautéed in bacon fat. That’s right. Bacon fat. If feeding vegetarians, simply omit the bacon and substitute in a few tablespoons of olive oil. Eggs are whisked with milk and poured over the bread/mushroom mixture. It bakes up into a golden casserole and the crispy edges will be fought over, I can guarantee you that.
Mushroom and Kale Bread Pudding with Bacon
200 grams bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
225 grams mushrooms, sliced (I used portabella and button)
1 tsp finely chopped fresh rosemary
2 cups baby kale
Salt and freshly ground pepper
4 cups stale bread (I used French loaf), sliced into 1 inch cubes
1 cup smoked cheddar, or aged cheddar, grated
2 cups whole milk
Preheat oven to 350*F.
In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a
paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.
In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture
and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this
into a greased 9x13 baking dish. In a large bowl, whisk together the eggs and milk. Pour this
mixture over the bread, squishing it down a little. Let stand 10 minutes before baking. Bake for
about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.
Makes 4-6 servings.
I can definitely see this dish being fought over at my holiday table! It turns out bread budding isn't just for dessert and boy are we thankful for that!! Thanks Renee for being our guest once again.
Don't forget to follow Renee on her blog Sweetsugarbean, on Twitter, Facebook and Pinterest!
If you like this recipe, you may also want to try:
Tourtière with Cranberry Brandy Compote by Sweetsugarbean
Wild Mushroom & Bacon Crostini by Sweetsugarbean
Roast Portabello Mushroom & Bread Salad by Stone Soup