Mushroom Bread Pudding

Recipe Ingredients

1 lb	454g / 16oz	Loaf day-old French bread - cut small cubes
2 1/2 cups	592ml	Milk - or more
2 teaspoons	10ml	Chopped fresh Italian parsley
1/2 teaspoon	2.5ml	Ground coriander
2		Green onions - chopped
2		Eggs - slightly beaten
2		Zucchini (small)
1 lb	454g / 16oz	Fresh or 3 ounces dried mushrooms - sliced
		= (if using dried mushrooms, soak them in
		Hot water for about 15 minutes, squeeze
		Dry, and reserve the liquid)
4 tablespoons	60ml	Butter
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
1 cup	62g / 2.2oz	Unbleached all-purpose flour

Recipe Instructions

Place the bread cubes in a large mixing bowl. Pour 2 cups of the milk over the bread cubes and let stand for 20 minutes. With your fingers occasionally blend the milk into the bread cubes, breaking the hard bread crusts. Mix the parsley, coriander, green onions, and eggs into the mixture.

Grate the zucchini, then place them in a clean dish towel and twist it to remove as much liquid as possible. Add it to the bread mixture.

In a saute pan or skillet, saute the mushrooms in the butter for 7 minutes. Cool for 5 minutes. Add the mushrooms and 1/2 cup of milk to the mixture.

Mix the salt, baking powder, and flour together and add it slowly, working it into the bread mixture. Do not overwork the dough. The dough should be lumpy and sticky. Add more milk if needed.

Place the mixture in a buttered baking dish and bake in a preheated 350 degree oven for 45 minutes to 1 hour, or until well browned.

This recipe yields 8 to 10 side dish servings.

Source:
Wild About Mushrooms by Louise Freedman

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