Description
Mushroom bread pudding is gluten free and the perfect side dish for your holiday menu. Low carb available.
Ingredients
6 cups gluten-free bread cubed, toasted
3 T olive oil
2 1/2 cups shredded Swiss cheese
1 pint heavy cream
4 large eggs
1 cup chicken or vegetable stock
1 package of breakfast sausage *see note
1 large onion, medium dice
2 stalks fennel, medium sliced
2 pounds assorted mushrooms, sliced *see note
1 T fresh thyme leaves
1 T fresh sage, minced
1/2 cup dry sherry
1/3 cup baby kale
Instructions
Toss the bread crumbs with the olive oil and toast them at 350° for 15 minutes, stirring occasionally.
Brown the sausage and remove from pan, leaving fat in pan.
Sauté the onion and fennel in the same pan for 8-10 minutes, remove from heat.
Add remaining fat or butter to the pan.
Place mushrooms in the pan and cook for 15 minutes.
Return onions, fennel, and sausage to the pan. Add the sherry, thyme, and kale. Cook down on medium high heat for 5 minutes or until the sherry has cooked out.
Allow to cool.
Whisk heavy cream and eggs together. Add chicken broth and cheese to egg mixture and blend well.
Combine all ingredients together in a large bowl.
Allow to set and absorb liquid for 30 minutes.
Transfer to a 14×10 lasagna pan or 2 smaller pans.
Bake at 350° for 45 minutes.
Notes
I use Jimmy Dean Sage sausage for this recipe.
I use a mixture of cremini, portabellas, buttons, morels, chanterelles, or porcini. Using a variety of 3.
With the availability of keto bread, this is a low carb option.
