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    You are in: Home / Recipes / Mushroom and Onion Bread Pudding Recipe
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    Mushroom and Onion Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    13 hrs 45 mins

    13 hrs

    45 mins

    Tish's Note:

    This is a comforting side dish to serve along side roasted poultry, pork or beef. The pudding should be refrigerated for at least 12 hours before baking so that the egg mixture soaks into the bread and saturates it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Coat a 13X9" baking dish with nonstick cooking spray.
    2. 2
      In a 10" saute pan over medium heat, melt the butter, add the onion, and cook, stirring until they begin to turn a golden color, about 10 minutes.
    3. 3
      Add the mushrooms and cook them until golden brown, another 6-8 minutes.
    4. 4
      Remove the pan from the heat.
    5. 5
      In a large mixing bowl, whisk together the eggs, soup mix, heavy cream, and Worcestershire.
    6. 6
      Stir in the bread cubes until they are well coated.
    7. 7
      Stir in the onions and mushrooms.
    8. 8
      Pour the mixture into the prepared dish and sprinkle the cheese.
    9. 9
      Refrigerate for at least 12 hours before baking Peheat the oven to 350F.
    10. 10
      Bring the pudding to room temperature, and then bake it until it is golden brown, 35-45 minutes.
    11. 11
      Let the pudding rest 10 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mushroom and Onion Bread Pudding

    Serving Size: 1 (383 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 663.5
     
    Calories from Fat 340
    51%
    Total Fat 37.8 g
    58%
    Saturated Fat 21.1 g
    105%
    Cholesterol 240.2 mg
    80%
    Sodium 1285.4 mg
    53%
    Total Carbohydrate 61.2 g
    20%
    Dietary Fiber 4.3 g
    17%
    Sugars 4.3 g
    17%
    Protein 20.9 g
    41%

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