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Mushroom Bread Pudding

Ingredients:

  • 2 TBS. butter
  • black pepper to taste
  • 12 ounces white sandwich bread, dried in low oven overnight and cut into cubes
  • 2 lbs. Sliced fresh mushrooms (all one kind, or mixed varieties)
  • 1 stalk celery, including leaves (chopped)
  • 3 cups milk
  • 6 whole eggs, beaten
  • 3 TBS. chopped parsley
  • 2 tsp. Poultry seasoning

Instructions:

  • Preheat oven to 350 degrees.
  • Butter a 9 x 13 inch baking dish
  • In a skillet cook mushrooms in butter, stirring as needed.
  • Continue to cook until mushrooms give off their juices (3-4 minutes)
  • Add onion and celery and cook until mushroom juice has evaporated and onion is translucent. (10 minutes or so)
  • Remove from skillet into large bowl.
  • Stir in the milk.
  • Gradually beat in the eggs, then add the parsley, poultry seasoning, salt, and pepper.
  • Gently stir in the bread cubes.
  • Let stand for 10 minutes then pour into the prepared dish.
  • Bake about 1 hour until the top is browned and a knife inserted in the center comes.
  • Serve warm.






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