Wild Mushroom Bread Pudding

with Collard Greens and Sausage in Mason Jars
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Wild Mushroom Bread Pudding. Photos by Brooke Clark

Recipes and Styling by Vanessa Volkman

Makes six 8-ounce mason jars

  • 4 cups yeasted dinner rolls, chopped large
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound mushrooms, a blend of crimini and wild, sliced through food processor
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon black pepper, divided
  • ½ cup shallots
  • ¼ cup parsley, finely chopped
  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried sage
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup grated Parmesan
  • 2 large leaves collard greens, stem removed and cut into ¼-inch ribbons width-wise
  • 8 maple breakfast sausages, cooked, cooled and cut into ¼-inch slices
  1. In a 325°F oven, bake chopped rolls on a baking sheet until they begin to dry out, a few minutes.  Remove from oven and allow to cool.  Increase oven temperature to 350°F.
  2. Over medium heat, in a sauté pan, heat butter and oil.  Add mushrooms, half of salt and pepper and sauté, stirring occasionally, until they release their moisture.
  3. Stir in shallots and cook, stirring occasionally, until softened.  Stir in parsley, thyme and sage and cook for 2 minutes more. Remove from heat and allow to cool.
  4. In a medium bowl, whisk together eggs, heavy cream, milk, Parmesan and remaining salt and pepper.
  5. Stir collard greens and pre-cooked sausage into cooled mushroom mixture.
  6. Add mushroom mixture and chopped rolls to egg mixture.  Allow to stand for 10 minutes.
  7. Divide evenly between the 6 mason jars.  The mixture should be mounded on top. Place the jars on a baking sheet and bake at 350°F for about 15 minutes, until golden brown and set in center.

 

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