As promised a second bread pudding recipe this week. This time a savory bread pudding made with focaccia bread. Once again, I had this focaccia left over after ordering Italian food. It was too much and I didn’t want it to go to waste and bread pudding is always a great way to use up left-over bread, but a typical bread pudding that is normally sweet wouldn’t work for this focaccia so I thought I could possibly make a savory version and I was right.
Here’s a look at the leftover focaccia. I let it sit for a day, so it became quite hard but that was perfect. It meant I wouldn’t have to toast it before using it.
I cut it up into cubes and added it to a large bowl.
In a large skillet I cooked mushrooms, onions, green pepper and celery that I seasoned with minced garlic, chopped thyme, salt and pepper until the vegetables were soft and most of the juices in the pan had evaporated.
While the vegetables were cooking, I made the custard by whisking together heavy whipping cream and eggs that I seasoned with salt and pepper.
Once the vegetable where ready I added them to the bowl with the focaccia cubes along with fresh parsley and gave everything a few good stirs.
I let the vegetables cool for about 10 minutes before adding in the custard mixture to the focaccia cube mixture. I then transferred it to a 9×13-inch baking dish that I sprayed with cooking spray and then topped it with shredded parmesan cheese. I let it sit for about 15 minutes so the focaccia cubes could soak in the custard.
I then baked it in a 350 F preheated oven for about an hour. After letting it sit for a few minutes it was time to slice. This was delicious. Definitely something I will make again. An added bonus, it tasted even better the next day as the flavors really had time to marry. And if you are trying to adopt a Meatless Monday diet this is ideal with a side salad and you will have leftovers for a few days. If you don’t have focaccia or want to use another type of bread, like an Italian or French loaf, I would suggest toasting the cubes before using them or letting the bread sit for a day or two so it can become stale and withstand the custard without becoming too soggy.
Savory Focaccia Bread Pudding
10 cups cubed focaccia*
4 tablespoons unsalted butter
4 teaspoons fresh thyme, chopped
2 garlic cloves, minced
2 8oz. packages sliced baby portabella mushrooms
1 large onion, chopped
1 green bell pepper, chopped
4 celery stalks, thinly sliced
1/3 cup fresh parsley, chopped
3 1/2 cups heavy whipping cream
8 large eggs
1/3 cup shredded parmesan cheese
*Can use a different type of bread. Just make sure it’s stale or if using fresh bread, cube and then toast in the oven for 15-20 minutes at 350 F.
Preheat oven to 350 F. Spray a 9×13–inch baking dish with cooking spray and set aside.
Place cubed focaccia in a large bowl.
In a large skillet melt the butter over medium heat-high heat. Add the mushrooms, chopped onions, chopped green pepper and sliced celery along with the chopped thyme and minced garlic to the skillet. Season with salt and pepper and sauté until the vegetables are soft and most of the juices have evaporated, about 15 minutes.
Add the cooked vegetables and chopped parsley to the cubed focaccia. Give it a few good stirs and then let the vegetables cool for about 10 minutes.
While the vegetables cool make the custard. In a large bowl whisk together the heavy cream and the eggs. Season with salt and pepper.
Once the vegetables have cooled, add the custard to the bowl with the cubed focaccia and vegetables. Give it a few good stirs and then transfer to the prepared baking dish. Top with the shredded parmesan cheese.
Let the bread pudding sit for 15 minutes and then bake in the preheated oven uncovered for 50-60 minutes, until set and the top is golden. Let sit for 20 minutes before slicing.
Store leftovers in an airtight container in the refrigerator for 5 days.
Modified from Epicurious