HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules.

Most Popular
Articles

Viewed

Commented

Mushroom Marjoram Bread Pudding Recipe

Cookstr
Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
Mushroom Marjoram Bread Pudding

Photo by:

Like a cross between a glorious Thanksgiving stuffing and a savory mushroom custard, this bread pudding is appropriate in any season. It is perfect if you’re looking for an out-of-the-ordinary side dish to serve on a buffet or to pass at a large dinner. To make it ahead, bake the casserole when you first mix the ingredients together and reheat it before serving.

Yield: 10 Servings

INGREDIENTS
  • 1 ounce dried porcini mushrooms
  • One (20 to 24-ounce) loaf rustic white bread, crust removed
  • 6 tablespoons unsalted butter, softened
  • 1 large onion, chopped
  • 1 pound button or cremini mushrooms, rinsed and sliced
  • ¼ cup chopped marjoram
  • 6 large eggs
  • 3 cups milk, whole or low fat
  • 1 tablespoon kosher salt and ¼ teaspoon black pepper

Directions

Preheat the oven to 375°F. Put the mushrooms in a 2 cup liquid measuring cup and fill it with hot water. Dice the bread into rough 1-inch cubes. Smear the interior of a large shallow baking dish (at least 9 × 13 inches) with 2 tablespoons of the butter.

Lift the dried mushrooms out of their soaking liquid so that any grit they have released stays at the bottom of the cup. Chop them finely. Pour the mushroom soaking liquid through a fine strainer, agitating it as little as possible and keeping the last ½ cup or so of liquid behind.

Melt the remaining butter in a large skillet over medium heat and cook the onion in it until it softens, about 5 minutes. Add the sliced button mushrooms and the chopped porcini and cook them for another 5 minutes. Pour in the strained liquid and simmer for another 5 minutes. Stir in the marjoram and turn off the heat.

Whisk the eggs, milk, salt, and pepper together in a very large mixing bowl. Stir in the cooked mushrooms and onion. Add the bread cubes and gently toss them with a rubber spatula. Pour the pudding into the buttered baking dish. Bake for 50 to 55 minutes, or until browned on the top and firm to the touch in the center.


© 2005 Jerry Traunfeld
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

339kcal (17%)
202mg (20%)
2mg (4%)
134mcg RAE (4%)
412mg
35mg
13g
8g
3g
40g
153mg (51%)
1200mg (50%)
7g (36%)
15g (22%)
3mg (18%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

Denny's Ranchero Tilapia

Members save 15% every day when dining at participating Denny's restaurants.

Outback Steak

Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.

McCormick and Schmicks (McCormick and Schmicks)

Members save 10% every day when dining at McCormick and Schmick's.

Member Benefits

Members receive exclusive member benefits & affect social change. Join Today