Savory Bread Pudding with Mushrooms and Speck by Cooking with Manuela

speck

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon provides a leaner option while prosciutto is more accessible.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a lower-calorie cheese substitute.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed Italian herbs

Dried herbs are more shelf-stable and affordable.

Slice the bread into thick slices (about 3/4 in, 2 cm in thickness).

Drizzle with 1 tablespoon of olive oil, and grill both sides.

Brush both sides with a garlic clove.

Cut the bread into cubes.

In a separate bowl, whisk together the milk, eggs, 1 teaspoon of salt, and pepper.

Add the bread to the mixture and let soak for at least 15 minutes while you cook the mushrooms.

Preheat the oven to 350°F (175°C).

In a large skillet, sauté the mushroom slices with 2 tablespoons of olive oil and the crushed garlic over medium-high heat until fully cooked, about 8 to 10 minutes.

Add the speck cut into little strips and the chopped parsley to the mushrooms.

Mix the mushroom mixture into the soaked bread cubes.

Add the shredded Gruyere cheese and mix well.

Grease a 7x10 inch (18x25 cm) baking dish with butter.

Pour the stuffing mixture into the dish and sprinkle with grated Parmesan cheese.

Bake uncovered until set and the top is golden, about 45-50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens