I hate wasting food but sometimes we all make mistakes. Case in point, an artisan loaf of bread I bought for $1.75. When I got home and took it out of the wrapper, it looked like a block of cement. Not wanting to risk broken teeth or a lost filling, I thought the only thing to do was toss it. Conscience about throwing away good food got the better of me so it sat on the countertop waiting for a better solution.
Bread pudding seemed to be the answer. Not a sweet one but a savory one, and being short on time, the slow cooker was another easy solution. So for this Meatless Monday it’s a cheese and mushroom bread pudding that’s a breeze to put together, and I think it would also make a great Sunday brunch item too. The mushrooms are sautéed first along with some thyme to give them more depth of flavor. I used a smoked cheese that I think kicks the flavor up a few more notches.
2 cups of cubed bread (if you’re not using a crusty loaf style bread, use about 3 cups)
1 8 ounce package of mushrooms (sliced)
Salt and pepper, dried thyme
2 cups of milk
1 cup shredded smoked cheese
Over a medium high heat, heat about two tablespoons oil, add mushrooms and then add some salt and pepper and a good sprinkling of thyme. Cook until slightly browned, set aside.
In a medium size bowl, beat eggs, add milk, and some salt and pepper. Stir in cheese and then add the bread cubes, and mushrooms.
Let everything soak together for about five minutes and then pour the mixture into a slow cooker which you’ve sprayed with some cooking spray.
Cook on low for about 3-4 hours.
Wishing all the Canadian readers a very Happy Thanksgiving.