This Easy Savory bread Pudding with mushrooms is full of your favorite mushrooms, dredged in a rich custard and baked with bread cubes. Make ahead side dish for the holidays that is elegant yet simple to make!
Preheat oven to 350°
Grease 2 quart glass rectangular baking dish with 1 tablespoon of the butter. Set aside.
Heat remaining 2 tablespoons of butter over medium heat, then saute onions, salt and pepper until softened about 4 minutes. then add mushrooms, and stir for about 5 minutes. then add garlic and stir for 1-2 minutes more. Remove from heat.
In a large bowl, whisk together 5 eggs for about 1 minute until well blended. Add the cream tobassco sauce, Worcestershire sauce and cayenne and stir until well blended.
Then add bread cubes and mushroom onion mixture and blend well. (mixture will seem soupy, don't worry that will absorb during baking.)
Pour entire bowl into pregreased baking dish. Bake for 50-55 minutes until top us golden brown and bubbly.
Allow to rest for at least 5 minutes before serving.
This recipe is adapted from Emeril Lagasse's recipe for exotic mushroom bread pudding in his book Emeril's Creole Christmas.