Savory Mushroom Bread Pudding
Here's a delectable, meat-free dish that's perfect for brunches, buffets or as a side for your main course. It's made with whole grain bread, a creamy mushroom sauce and lots of Swiss cheese.
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Cooking Directions
- Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.
- Place the bread and mushrooms into the prepared baking dish.
- Beat the soup, eggs, milk, thyme and black pepper in a medium bowl with a fork or whisk. Pour the soup mixture over the bread and mushrooms, pressing down the bread to coat. Let stand for 30 minutes.
- Bake for 35 minutes. Sprinkle evenly with the cheese. Bake for 10 minutes or until the cheese is melted.
Ingredients
- 12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Breador Pepperidge Farm Whole Grain 100% Whole Wheat Bread, cut into cubes
- 8 ounces (1 package) sliced mushrooms (about 3 cups)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 4 egg
- 2.5 cups milk
- 1 teaspoon dried thyme, crushed
- 0.125 teaspoon ground black pepper
- 1 cup shredded Swiss cheese (about 4 ounces)