141.6...Savory Italian Vegetable Bread Pudding with Artichokes, Roasted Red Peppers and Mushrooms
Every year, I host a Stella & Dot Party with my friend Kathleen. I always make a yummy breakfast casserole, frittata or something like that. Yesterday was my party and I made Savory Italian Vegetable Bread Pudding with Artichokes, Roasted Red Peppers and Mushrooms. Sounds complicated but it wasn’t! You can make it the day before and bake it the next day!
Savory Italian Vegetable Bread Pudding with Artichokes, Roasted Red Peppers and Mushrooms (Serves 8-12)
Recipe from Phillis Carey
1 (1-pound) loaf crusty country-style white bread (like Bread and Cie!!)
1/4 cup olive oil
1 Tbsp. chopped fresh rosemary
2 cloves garlic, minced
6 Tbsp unsalted butter
2 pounds cremini mushrooms, thinly sliced
1 1/2 cups finely diced onions
1 1/2 cups finely diced celery
1 cup chopped frozen or canned artichoke hearts (not marinated)
3 red bell peppers, roasted and cut into 3/4 inch squares (jarred is fine too)
1/3 cup chopped Italian parsley or cilantro
2 cups heavy whipping cream
1 1/2 cups whole milk
8 large eggs
1 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup freshly grated Parmesan cheese
1 jar Marinara sauce (optional)
1. Preheat oven to 375 degrees. Butter a 9x13 casserole dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread into 1-inch cubes (about 10 cups loosely packed). Toss bread cubes with olive oil, rosemary, and garlic to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Transfer bread to a large bowl.
2. Melt butter in a large skillet and add mushrooms, onion and celery. Sauté until soft, about 10 minutes. Stir in artichoke hearts and continue cooking until all juices are cooked away, 5 minutes longer. Add sautéed vegetables and parsley to bread cubes. Toss in the roasted red bell peppers.
3. Whisk heavy cream, milk, eggs, salt and ground pepper in a large bowl. Stir into bread mixture and transfer to prepared baking pan. (Can be prepared 1 day ahead. Cover and refrigerate.)
4. When ready to bake preheat oven to 350 degrees. Bake bread pudding uncovered 40 minutes. Sprinkle with Parmesan and continue baking until top is browned and eggs are set. Let stand 15 minutes before serving. Cut into squares and top with Marinara sauce, if desired.
Easy and delicious! It’s really hearty too. Even though it’s vegetarian, the mushrooms make it taste so meaty! Funny thing is that everyone thought it had sausage in it!
Before I show you the rest of the Stella & Dot eats, let’s rewind.
Thursday night I had an event at the school, so I enjoyed some reheated Vegetable Lasagna Roll-Ups.
Apparently I did have some more leftovers hidden in my freezer! By the way, the roll-ups reheated pretty well!
Yesterday morning I skipped my usual breakfast for a small bowl of Honey Nut Cheerios. I knew I had lots of food coming at the party but knew I had to eat something.
I dropped the kids off at school and came home to get ready for my Stella & Dot Party! Kathleen arrived and set up all her beautiful jewelry!
Besides the bread pudding, I made Bernice’s Pumpkin Bread:
Thank you Kathleen for another fun party! I look forward to it every year!
After I picked up the kids from school, I took them to cotillion. In between each of their cotillions, we went to the Rancho Santa Fe Bistro. I”m not a fan of this restaurant but it’s the easiest place to go in the hour that we have. I ordered the Flat Iron Steak.
It was ok. The fries were good though! ;)
This weekend is going to be busy with various holiday parties and events. The holiday season is officially in session!
Have you attended any holiday parties yet? How many do you have this year?
Technorati Tags: Bernice's Pumpkin Bread, Everyday, Honey Nut Cheerios, Phillis Carey, Rancho Santa Fe Bistro, Savory Italian Bread Pudding with Artichokes, Roasted Red Peppers and Mushrooms, Stella & Dot, Vegetable Lasagna Roll-Ups