Portobello Bread Pudding Recipe

Name: Portobello Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 tablespoons olive oil; 1 tablespoon chopped garlic; 2 cups chiffonade of spinach; 3 cups day old French bread, cubed in 1/2inch squares; 1 pound portobello mushrooms stems removed and caps thinly sliced; 1 cup Parmigiano-Reggiano; 4 eggs; 3/4 cup half and half; 3/4 cup heavy cream; 1 teaspoon Kosher salt; 1/4 teaspoon pepper

Servings: persons

4 tablespoons olive oil
1 tablespoon chopped garlic
2 cups chiffonade of spinach
3 cups day old French bread, cubed in 1/2inch squares
1 pound portobello mushrooms stems removed and caps thinly sliced
1 cup Parmigiano-Reggiano
4 eggs
3/4 cup half and half
3/4 cup heavy cream
1 teaspoon Kosher salt
1/4 teaspoon pepper

1
Preheat oven to 350 degrees.
2
Heat 1 tablespoon of olive oil in a skillet.
3
Lightly brown the garlic, remove from heat and toss with the spinach.
4
Place on top of the bread cubes.
5
Return skillet to the heat, add 2 tablespoons olive oil.
6
Sear the portobello slices on both sides and arrange in a circle overlapping on the top of the spinach.
7
Add more olive oil as needed.
8
Sprinkle the cheese on top.
9
Beat eggs and add the half and half, cream, salt and pepper.
10
Pour over top.
11
Bake for 30 minutes

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 tablespoon chopped garlic, 2 cups chiffonade of spinach, 3 cups day old French bread, cubed in 1/2inch squares, and more.

Yes, Portobello Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Portobello Bread Pudding

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