Mushroom Feta Cheese Bread Pudding

Amarante

Tue, Aug 09 2016, 6:51 pm

This was a nice variation on the classic strata bread pudding. Can be made ahead of time, refrigerate covered and then baked.

Mushroom Feta Cheese Bread Pudding

From the Bite Me Cookbook

3 tablespoons fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon lemon zest
1 large garlic clove, minced
1 tablespoon olive oil
8 cups thinly sliced assorted mushrooms, shitake, button, Portobello)
1 cup chopped celery
½ teaspoon kosher salt
¼ teaspoon pepper
1 cup chopped roasted red peppers
4 large eggs, lightly beaten
2-½ cups milk
1-½ cups feta cheese
1-½ loaves of challah, crust removed, cut into 1inch pieces
½ cup crumbled feta cheese for topping

Preheat oven to 350 degrees.

Coat a 9 x 13 inch baking dish with cooking spray. Ina small bowl, combine parsley, oregano, thyme, lemon zest and garlic. Set aside.

In a large skillet, heat oil over medium heat. Add mushrooms, celery, salt, and pepper. Sauté until soft and liquid has evaporated, about 12 minutes. Add half of the parsley mixture and all the roasted red peppers stirring over medium heat for 2 minutes. Remove from heat.

In a large bowl, combine remaining parsley mixture, eggs, milk and 1 ½ cups feta, stirring well to combine. Add mushroom mixture and bread cubes, stirring gently. Transfer to baking dish and sprinkle with ½ cup feta cheese. Bake uncovered 40 -45 minutes, until set and top is golden.