Mushroom and Gruyere Bread Pudding
Looking for a last-minute dish to bring to your Thanksgiving dinner? Try this savory Mushroom and Gruyere Bread Pudding with sweet dinner rolls, mushrooms, and gruyere cheese.
25 min
PREP TIME
60 min
TOTAL TIME
Moderate
COOKING SKILL
8
SERVING SIZE
Ingredients
- 2 tbs. olive oil
- 11/2 lb. mixed mushrooms thinly sliced
- 2 tbs. tarragon, chopped
- 2 garlic cloves, minced
- ¼ cup dry sherry
- 2 cups half and half
- 4 large eggs
- 1 package Sweet Dinner Rolls
- ¾ cups gruyere cheese, grated
- ¼ cup grated Parmesan cheese
- salt, to taste
- ground pepper, to taste
Instructions
- Preheat oven to 350°.
- Spray a 13x9x2 inch baking dish with cooking spray.
- In a sauté pan, heat olive oil over medium high heat.
- Add fresh mushrooms and sauté until brown, about 10 minutes.
- Add sherry and cook until sherry has evaporated. Add tarragon and salt and pepper.
- In a medium bowl, add eggs, half & half, a pinch of salt and pepper and beat.
- Arrange half of the King’s Hawaiian rolls on the bottom of the baking dish.
- Top with the mushrooms and half of gruyere and Parmesan cheese. Then top with the other half of the rolls.
- Drizzle the egg mixture over the rolls. Sprinkle the remaining cheese over the egg mixture.
- Bake uncovered for 40 minutes or until golden brown.
