Skip Navigation
Search recipes, ingredients, articles, products...
Stuffing Bread Pudding
Get started!


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

  1. STEP 1

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

  2. 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.

  3. 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.

  4. 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.

  5. STEP 5

    Reduce oven temperature to 350°F.

  6. 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. 

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.