Rosemary Mushroom Bread Pudding

If you are looking for something a bit different them your normal stuffing for the holiday season, this Rosemary Mushroom Bread Pudding is a perfect fit. It is a great flavorful the is savory and goes great with any meat option you like to serve on your holiday table.

In a pan, cook the mushrooms and onions in a pan until softened. Add the spinach and cook down, then add the garlic and rosemary and cook until the moisture has evaporated.

Cut the bread into 1" in cubes and place in a bowl. Toss in the olive oil and bake on a sheet pan for 15mins to dry them out and give a gold brown color.

In a bowl add the eggs and half/half whisk until combined. Add the parmesan cheese. Set aside.

Add the egg mixture and mix until the bread all covered, add the mushroom mixture and place in a 9"x9" pan. Bake for 30-35 minutes until firm and browned on top. This recipe with go great with my Pork Chops and Apples or the Glazed Bacon wrapped Chicken