Mushroom Bread Pudding
- 1 pound loaf day-old French bread cut small cubes
- 2 1/2 cups milk or more
- 2 teaspoons chopped fresh Italian parsley
- 1/2 teaspoon ground coriander
- 2 green onions chopped
- 2 eggs slightly beaten
- 2 small zucchini
- 1 pound 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 butter
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup unbleached all-purpose flour
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 sauté pan or skillet, sauté 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.