With five rolls in the fridge that were no longer fit for prime time, I started toying with the idea of bread pudding, but that didn’t answer the question of what to have for dinner, or what to do about the mushrooms from. The solution for a Friday night that was in need of a hefty dose of comfort food: bread pudding for dinner.
- Five rolls or five slices of French or sliced bread
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 3/4 pound of fresh mushrooms, sliced
- 2 Tbsp. butter
- 4 eggs
- 1 1/2 cups milk
- 3/4 cup parmesan cheese
- 1 tsp. pepper
Preheat oven to 375
Coat a 2 quart casserole dish or 8″ x 8″ pan with non-stick cooking spray.
Cover the bottom of the dish with torn up pieces of bread or rolls and pour milk over bread. Cut the 2 Tbsp. of butter into about 8 pieces and dot the bread mixture with the small chunks of butter.
Heat olive oil. Add onions and cook for 4-5 minutes on high heat, stirring frequently. Add sliced mushrooms and cook for another 3 minutes.
Top milk-soaked bread with mushrooms and onions. Whisk together eggs, parmesan and pepper. Pour over mushrooms and onions.
Cook for 35 minutes at 350.