Savory Mushroom Bread Pudding
Here's a delectable, meat-free dish that's perfect for brunches, buffets or as a side for your main course. It's made with whole grain bread, a creamy mushroom sauce and lots of Swiss cheese.
Ingredients
12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Breador Pepperidge Farm Whole Grain 100% Whole Wheat Bread, cut into cubes
8 ounces (1 package) sliced mushrooms (about 3 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
4 egg
2.5 cups milk
1 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
1 cup shredded Swiss cheese (about 4 ounces)
8 ounces (1 package) sliced mushrooms (about 3 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
4 egg
2.5 cups milk
1 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
1 cup shredded Swiss cheese (about 4 ounces)
Instructions
Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
Place the bread and mushrooms into the prepared baking dish.
Beat the soup, eggs, milk, thyme and black pepper in a medium bowl with a fork or whisk. Pour the soup mixture over the bread and mushrooms, pressing down the bread to coat. Let stand for 30 minutes.
Bake for 35 minutes. Sprinkle evenly with the cheese. Bake for 10 minutes or until the cheese is melted.
Place the bread and mushrooms into the prepared baking dish.
Beat the soup, eggs, milk, thyme and black pepper in a medium bowl with a fork or whisk. Pour the soup mixture over the bread and mushrooms, pressing down the bread to coat. Let stand for 30 minutes.
Bake for 35 minutes. Sprinkle evenly with the cheese. Bake for 10 minutes or until the cheese is melted.
Savory Mushroom Bread Pudding
Here's a delectable, meat-free dish that's perfect for brunches, buffets or as a side for your main course. It's made with whole grain bread, a creamy mushroom sauce and lots of Swiss...
Directions
Print
Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.Place the bread and mushrooms into the prepared baking dish.Beat the soup, eggs, milk, thyme and black pepper in a medium bowl with a fork or whisk. Pour the soup mixture over the bread and mushrooms, pressing down the bread to coat. Let stand for 30 minutes.Bake for 35 minutes. Sprinkle evenly with the cheese. Bake for 10 minutes or until the cheese is melted.
Ingredients
12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Breador Pepperidge Farm Whole Grain 100% Whole Wheat Bread, cut into cubes8 ounces (1 package) sliced mushrooms (about 3 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup4 egg2.5 cups milk1 teaspoon dried thyme, crushed0.125 teaspoon ground black pepper1 cup shredded Swiss cheese (about 4 ounces)
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