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1 hrs 5 mins
This is from the Seattle Times Pacific Northwest section. Made this over the weekend to accompany Roast Chicken With Tomato-Olive Sauce (sans olive sauce) as a friend who dislikes custardy bread puddings but loves mushrooms. Turned out FAB! Think of it as a stuffing/dressing rather than bread pudding. Served with asparagus too. It was eaten & enjoyed by all - even the initially dubious (who kept muttering the bread pudding was supposed to be sweet). Sub in any type of mushroom you have - I used white field mushrooms. Next time I will rehydrate some dried morels I have (it's spring after all) & mix in. Perfect accompaniment to poultry.
Units: US | Metric
Serving Size: 1 (192 g)
Servings Per Recipe: 6