Wednesday, September 2, 2015

Gluten Free Mushroom Bread Pudding for #FoodieExtravaganza

Guess who's hosting this month's Foodie Extravaganza?  That's right!  Little Ol' Me.  So I toddled on over to The Nibble where you can learn many things about food including what National Food Holidays are celebrated and when we celebrate them.  It is a fun little site.

So here is what I learned:  I learned that not only do we celebrate all of these National Food Holidays  but it is also the onset of Wine and Oyster season.
There are also some foods that don't get a whole month, they only get 1 day during the month.  They include:
So as you can see I had a ton of wonderful options available to me but in the end.....I chose Mushrooms because I love hanging around with a FUNGI....oh, quit groaning already and take a look at what I made for you.

I started off making a loaf of Gluten Free Honey Oat Bread.
I will be sharing this recipe with you next week so stay tuned.

I cubed half the loaf of bread and tossed it with olive oil, garlic and thyme.
Then I put it in the oven to toast into croutons.

I tossed the croutons with onions and mushrooms that had been sauteed in butter.
Then I drenched it with a half and half and egg mixture and turned it into a prepared casserole.

I got this recipe from a nifty little cookbook that I won from my friend, Cam of Culinary Adventures with Camilla, when she was hosting a giveaway.  It is called The Gluten Free Cheat Sheet by April Peveteaux and is filled with all kinds of recipes that you can serve to your family and friends who are gluten free and even those who aren't gluten free are sure to enjoy them.  No one in my immediate family is gluten free but I do have some nieces and friends who are so it is nice to know I have a reliable source for dinner recipes when they join us.

Image result for the gluten free cheat sheet book

This recipe that I used could be made just as easily with any type of bread but it was certainly delicious using the gluten free bread and had I not put Gluten Free in my title nobody would ever be the wiser.

I baked the Bread Pudding at 350* for 45 minutes.

It was tender, savory and perfectly seasoned.

It made the perfect accompaniment for my Pan Roasted Pork Chops.
The leftovers made a perfect Meatless Monday lunch the following day.

Gluten Free Mushroom Bread Pudding
adapted from The Gluten Free Cheat Sheet by April Peveteaux

1/2 loaf Gluten Free Bread
1 clove garlic, minced
1/2 t. dried thyme
2 T. olive oil
2 T. butter
1/2 an onion, chopped
1 1/2 c. sliced mushrooms ( I used 8 oz. of white and a large portabella cap)
1 T. flat leaf parsley, chopped
1 1/4 c. half and half
1/4 c. shredded fontina cheese
salt and pepper to taste

Cut the bread into cubes and place in a large bowl.  Toss with the garlic, olive oil and thyme.  Place onto a baking sheet lined with parchment paper.  Bake at 375* for 20 minutes.  While croutons are baking, heat butter in a medium skillet over med high heat.  Add the onions and cook for a few minutes until they become translucent and begin to soften.   Add the mushrooms, season with salt and pepper and saute until tender, about 10 minutes, allow to cool. In a small bowl whisk together the half and half, cheese and eggs, set aside.  When croutons are crisp, remove from oven and return to large bowl.  Add the mushroom mixture and combine.  Pour in the cream mixture and toss until all liquid is absorbed.  Turn into a casserole that has been liberally treated with cooking spray.  Bake at 350* for 45 minutes.  Remove from oven and allow to cool slightly and set before serving.  Print Recipe

Just look at all the wonderful Mushroom recipes being shared today!

If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.


  1. That looks so good! I have never made a savory bread pudding like this, but I know I would love it!

  2. This sounds tasty - I wasn't quite sure what it would be when I saw the title but it sounds like a great dish.

  3. I do like the flavors you've got in here - a perfect fall side dish.
    Thanks for hosting, Wendy.

  4. Oh yum Wendy! What a fun and creative dish - looks like a WONDERFUL side to pork chops... mmm....

  5. I have to say that this does sound good!!

  6. Your recipe looks wonderful! I love my Nana's stuffing, because it isn't dry, and I'm not a huge fan of stuffing, but your recipe with the cream is more like a bread pudding, and I will definitely be making this for the Holidays!

  7. Replies
    1. I think it would make a great side for your hubby this Thanksgiving.

  8. Yum, mushrooms sound perfect for bread pudding. And thanks for hosting this month! I'm glad you picked mushrooms!

  9. What a great recipe! It sounds like fall, and I love that you used fontina cheese. Yum!

    1. I know Terri and the best thing is that I have leftover fontina cheese!!!

  10. Yum! This reminds me of Thanksgiving! What a great dish...I think I would rather have this then a traditional stuffing on Turkey day!

  11. Bread pudding has never really been my thing but my husband loves it. Now I know why! I've never met a savory version. I'll be trying this one, Wendy! Thanks so much for hosting this month.

  12. I've never had bread pudding before. I like all the stuff in it though, so I bet it's really great!

    1. Yes all the flavors complement each other very well. Thanks Kathleen.


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