In the meantime, enjoy today's recipe for a savory bread pudding!
Bread pudding, strata, casserole...call it what you will, this was a great dinner! I served this when my brother Quinn was visiting (he's the goofy one in the picture below, showing you how much he loved this meal!) and it seemed to go over well. I adapted the original recipe, adding chicken and upping some of the quantities to fit a 9 x 13 pan. This easily fed five of us, with enough leftovers for Ryan to take to lunch a few days. Ryan said it tasted even better on the second day!
My only complaint was an overall lack of seasoning. I used dried dill because I didn't have any fresh dill, but overall it just seemed to lack something. I'd suggest using the fresh dill, or other fresh herbs. You can choose what works for you!
Chicken, Mushroom, and Asparagus Bread Pudding
adapted from Moosewood Restaurant Cooking for Health
-4 cups whole grain bread cubes
-1 onion, chopped
-1 lb asparagus, chopped into 1-inch pieces
-1/2 tsp salt
-4 cups mushrooms, sliced
-2 chicken breasts, cooked and shredded
-1 tbsp vegetable oil
-1/8 tsp pepper
-1 1/2 cups milk
-1/2 - 1 cup shredded Italian cheese
-2 tbsp chopped fresh dill
1. Place bread cubes on an ungreased baking sheet and toast at 350F for 10 minutes.
2. Heat oil over medium-high heat in a large skillet. Add chopped onion and cook until soft (approximately 8 minutes). Add the asparagus, lower heat and cover, cooking for 5 minutes, stirring occasionally. Add the mushrooms and pepper, cover, and cook for an additional five minutes.
3. Lightly grease a 9 x 13 baking dish. Spread bread cubes in the dish and top with vegetable mixture and chicken.
4. In a blender, mix milk, eggs, and dill. Pour blended mixture over the bread. Top with cheese.
5. Bake at 350F for 40 minutes. Allow to sit for 5 minutes before cutting and serving warm.