Cold weather is finally arriving here, so to keep things cozy and warm I’ve been baking up hearty casseroles like this sausage and mushroom bread pudding. Of course after it came out of the oven, the boys reminded me they don’t like mushrooms. Of. Course. They. Don’t.
I forgot. Well at least there’s the baby.
But what do you do with all of that leftover bread pudding? You pick out the mushrooms, waffle it, then serve with some over-easy eggs and the mushrooms loathers are none the wiser. Yay to repurposing leftovers.
To keep the bread pudding moist but light, I used a 2:1 ratio of milk to cream. For the milk I used fairlife® because it has a creamier texture than other brands while only containing half the sugar of regular milk. And I love that it’s lactose free-with no compromise to taste. But the main reason it’s always stocked in my refrigerator is because fairlife is higher in protein – 13 grams vs. the traditional 8 grams. It’s Fairlife’s cold-filtration system that makes it possible to increase the protein and calcium levels of their milk – something that I value for my ever-growing boys.
Now if only I can find a way to get my picky eaters to embrace mushrooms!
Sausage and Mushroom Bread Pudding
Ingredients
- 1 lb. ground sausage
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lb. mushrooms
- 1 leek, white parts only
- 2 tablespoons thyme
- ½ cup white wine
- 2 cups fairlife Milk
- 1 cup heavy cream
- 2 tablespoons thyme
- 1 teaspoon kosher salt
- 3 large eggs, lightly beaten
- 2 large egg yolks, lightly beaten
- 4 oz. fontina cheese
- 8 oz. parmesan cheese
- 1 lb. crusty bread, sliced
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