Spinach-Shiitake Bread Puddings Recipe

Name: Spinach-Shiitake Bread Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for brushing; 2 medium shallots, minced; 1 leek, white and tender green, cut into 2-inch julienne strips; 1/2 pound shiitake mushrooms, stemmed, caps coarsely chopped; Salt and freshly ground pepper; One 5-ounce bag baby spinach; One 1-pound round loaf of sourdough bread, crusts removed, bread cut into 1-inch cubes; 2 cups shredded Swiss cheese; 1 cup grated Parmesan cheese; 2 large eggs; 1 1/2 cups milk; 1 1/2 cups heavy cream

Servings: persons

3 tablespoons unsalted butter, plus more for brushing
2 medium shallots, minced
1 leek, white and tender green, cut into 2-inch julienne strips
1/2 pound shiitake mushrooms, stemmed, caps coarsely chopped
Salt and freshly ground pepper
One 5-ounce bag baby spinach
One 1-pound round loaf of sourdough bread, crusts removed, bread cut into 1-inch cubes
2 cups shredded Swiss cheese
1 cup grated Parmesan cheese
2 large eggs
1 1/2 cups milk
1 1/2 cups heavy cream

1
In a medium skillet, melt 2 tablespoons of the butter.
2
Add the shallots and leek and cook over moderate heat, stirring, until softened, about 4 minutes.
3
Add the mushrooms, season with salt and pepper and cook over moderately high heat until lightly browned, about 7 minutes; transfer to a large bowl.
4
Melt the remaining 1 tablespoon of butter in the skillet.
5
Add the spinach and cook, tossing, until wilted, about 1 minute.
6
Add the spinach to the mushrooms with the bread, Swiss cheese and 1/2 cup of the Parmesan and toss.
7
Beat the eggs in a small bowl.
8
In a saucepan, bring the milk and cream to a boil, then gradually whisk into the eggs.
9
Stir the custard into the bread and let stand, stirring occasionally, until absorbed, about 15 minutes.
10
Preheat the oven to 400.
11
Butter eight 3/4-cup ramekins and set them on a baking sheet.
12
Spoon the pudding into the ramekins and bake for 20 minutes, or until browned.
13
Let cool for 15 minutes.
14
Preheat the broiler.
15
Turn the bread puddings out onto an ovenproof platter.
16
Sprinkle with the remaining 1/2 cup of Parmesan and broil for about 30 seconds, or until golden.
17
Serve hot.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for brushing, 2 medium shallots, minced, 1 leek, white and tender green, cut into 2-inch julienne strips, 1/2 pound shiitake mushrooms, stemmed, caps coarsely chopped, and more.

Yes, Spinach-Shiitake Bread Puddings 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.

That's it — enjoy your meal!

Spinach-Shiitake Bread Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions