Mushroom and Gruyère Stuffed Puff Pastry Recipe
A comforting and savory bread pudding featuring stale bread combined with fresh spinach, aromatic sautéed onions and garlic, and melted cheese. Baked until golden and set, this dish makes a hearty breakfast, brunch, or side meal that beautifully balances creamy textures and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Side Dish
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Ingredients
Bread and Vegetables
- 6 cups stale bread, cubed (such as French or sourdough)
- 2 cups fresh spinach, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
Wet Ingredients and Seasonings
- 1 cup milk
- 4 large eggs
- 1 teaspoon dried thyme
- Salt and pepper to taste
Dairy and Oil
- 1 cup shredded cheese (such as cheddar or Gruyère)
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the bread pudding.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until they become translucent and fragrant. Stir in chopped spinach and cook until it wilts. Remove from heat to cool slightly.
- Mix wet ingredients: In a large mixing bowl, whisk together the milk, eggs, dried thyme, salt, and pepper until fully combined to create a flavorful custard base.
- Combine all ingredients: Add the stale bread cubes to the egg mixture, then fold in the sautéed spinach mixture and shredded cheese. Stir gently until the bread absorbs the custard and all components are evenly mixed.
- Bake the pudding: Pour the combined mixture into the prepared baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 30-35 minutes until the top turns golden brown and the pudding is set in the center.
- Cool and serve: Allow the bread pudding to cool slightly before slicing and serving. This helps it firm up for easier portioning and enhances the flavors.
Notes
- Use stale bread as it absorbs the custard better, but fresh bread can be dried in the oven before use if needed.
- Feel free to swap the cheese for your favorite varieties; Gruyère, cheddar, or mozzarella work well.
- For added flavor, consider including herbs such as parsley or basil along with thyme.
- This dish can be prepared a day ahead and refrigerated, then baked just before serving.
- Leftovers reheat well in the oven or microwave for a quick meal.
