Savory Bread Pudding with Mushrooms
1 cup bread cubes
½ cup half and half or whole milk
1 egg yolk
1 Tbl pesto
Fill a ramekin or oven-safe mug loosely with the bread cubes. It should be about a cup give or take a few pieces. If you like, you can add some sauteed mushrooms as I did here.
In a small bowl, whisk together the cream, eggs, pesto, and salt. Pour over the bread and fill the ramekin about ¾ of the way to the top. Let sit 5 minutes while you preheat the oven to 350F.
After 5 minutes the bread will have soaked up a little of the custard mixture, and you should add a smidge more if you have any left. Otherwise, it’s ready to bake.
Bake at 350F for 25-30 minutes. The internal temp should be at about 155F, or you can tell if the center has only a slight jiggle.
Cool for 10 minutes before enjoying.
This is a single cup serving because sometimes you want to feel fancy when you’re solo without making a big mess, but this recipe is easily multiplied for larger batches. Just treat the egg yolk like ½ an egg. So a double recipe would call for 3 whole eggs instead of 2 eggs and 2 yolks.
You’ll see in the pictures that I also made a single parmesan crisp. If you would like to go the extra step, simply place a silpat or parchment paper underneath the bread pudding on a sheet pan and form a disc of shredded parm next to the cup as pictured above. Bake with the pudding. You may need to take the pudding out before the parmesan crisp is done, but it should only need a few more minutes.