Stuffing Bread Pudding

Name: Stuffing Bread Pudding
Prep time: 40 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: Roasted Mushrooms; 1 pound mushrooms, trimmed, quartered; 2 tablespoons Land O Lakes® Butter melted; 1/4 teaspoon salt; 1/4 teaspoon pepper; Bread Pudding; 2 tablespoons Land O Lakes® Butter; 4 ounces diced pancetta; 1 medium rib (1/2 cup) celery, diced; 1 small (1/2 cup) onion, chopped; 1/2 teaspoon salt, divided; 1/4 teaspoon pepper; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1/4 pound (about 2 cups) dark pumpernickel bread, cut into 3/4-inch cubes; 1/4 pound (about 2 cups) French bread, cut into 3/4-inch cubes; 2 large Land O Lakes® Eggs; 2 cups Land O Lakes® Half & Half

Stuffing stepped up a notch, or two. With two types of bread, fresh herbs and savory roasted mushrooms, this dish offers stuffing flavor vibes and the creamy texture of bread pudding.

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40 min

Prep Time

1 hr 45 min

Total Time

servings

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Ingredients

Roasted Mushrooms

1 pound mushrooms, trimmed, quartered

2 tablespoons Land O Lakes® Butter, melted

¹/₄ teaspoon salt

¹/₄ teaspoon pepper

Bread Pudding

2 tablespoons Land O Lakes® Butter

4 ounces diced pancetta

1 medium rib (¹/₂ cup) celery, diced

1 small (¹/₂ cup) onion, chopped

¹/₂ teaspoon salt, divided

¹/₄ teaspoon pepper

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

¹/₄ pound (about 2 cups) dark pumpernickel bread, cut into 3/4-inch cubes

¹/₄ pound (about 2 cups) French bread, cut into 3/4-inch cubes

2 large Land O Lakes® Eggs

2 cups Land O Lakes® Half & Half

How to make

STEP 1

Heat oven to 450°F. Spray 2-quart baking dish with nonstick cooking spray.
STEP 2

Toss together mushrooms, 2 tablespoons melted butter, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread into single layer on baking sheet. Roast 20 minutes, stirring halfway through baking time.
STEP 3

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat; add pancetta, celery, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, 6-8 minutes or until vegetables have softened and begin to brown. Add sage and thyme; cook 1 minute. Remove from heat.
STEP 4

Stir bread cubes and roasted mushrooms into vegetable mixture until well combined. Whisk eggs, half & half and remaining 1/4 teaspoon salt together. Pour over stuffing mixture; stir to coat. Let stand 5 minutes.
STEP 5

Reduce oven temperature to 350°F.
STEP 6

Transfer stuffing mixture to prepared baking dish; cover. Bake 25 minutes or until edges are set but center is still jiggly. Uncover; bake 25 minutes or until browned and center is set. Let stand 5 minutes before serving.