SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS
This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.
Provided by muttoneer
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
- Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
- Bake in the preheated oven until tops begin to brown, about 40 minutes.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 31.2 g, Cholesterol 232.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 511 mg, Sugar 3.2 g
SAVORY MUSHROOM SOUP
A quick and savory recipe for two that is sure to please. It is thick and creamy...and the onions let the "nose know" that this is going to be good!
Provided by Lois
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 23.3 g, Cholesterol 42.1 mg, Fat 24.7 g, Fiber 1.8 g, Protein 9.4 g, SaturatedFat 12 g, Sodium 1149.3 mg, Sugar 10.6 g
SAVORY BREAD PUDDING WITH MUSHROOMS AND PARMESAN CHEESE
Categories Milk/Cream Egg Mushroom Vegetable Side Bake Sauté Thanksgiving Stuffing/Dressing Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
- Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
MUSHROOM BREAD
Okay, I LOVE bread!! Every kind of bread you can imagine, I love it. My favorite are rustic breads and unusual breads. There is so much you can do with breads and as long as you keep in all in moderation, it can be enjoyed. Well, unless allergies are afloat. I will sometimes add cheese to this recipe to jazz it up. I have even...
Provided by Dawna Granger
Categories Other Side Dishes
Time 3h5m
Number Of Ingredients 12
Steps:
- 1. Melt butter over low heat. Add mushrooms and onion and saute until the onion is tender and the liquid has evaporated. Cool.
- 2. Scald the milk in new pan; stir in the molasses, salt and pepper. Cool to lukewarm.
- 3. Measure warm water in a large warm bowl. Sprinkle in the yeast; stir until dissolved. Add the lukewarm milk mixture, mushroom mixture, egg, wheat germ, and 2 cups of flour. Beat until smooth. Stir in enough additional flour to make a stiff dough. Knead until smooth. Let rise until doubled in size. Shape into 3 or 4 loaves. Let rise again until double. Bake in a 350 degree oven until the loaves sound hollow when tapped, about 50 minutes.
SAVORY MUSHROOM BREAD
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.-Greg Hageli, Elmhurst, Illinois
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature., In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY BREAD PUDDING WITH SAUSAGE AND MUSHROOMS
Provided by Sandra Lee
Categories main-dish
Time 1h30m
Yield 12 mini bread puddings
Number Of Ingredients 10
Steps:
- Spray a 12 cup muffin tin with nonstick cooking spray and set aside.
- Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.
- In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.
- Preheat the oven to 325 degrees F.
- Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve. Reserve 3 puddings for the Round 2 Recipe, Savory Bread Pudding Bites with Apple Mustard Sauce.
- Use the leftovers from this recipe to make Savory Bread Pudding Bites with Apple Mustard Sauce .
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.
Provided by didyb
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and spray an 8X8 pan.
- Whisk egg with milk, salt and pepper.
- Toss with the bread and set aside.
- Thaw and squeeze water out of spinach.
- In skillet, heat oil- and add onion and red pepper.
- Saute for about 5 minutes, then add mushrooms and garlic.
- Lower heat so garlic doesn't burn.
- Continue to saute for about 5 minutes.
- Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
- Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
- Pour into prepared pan and top with 1/2 cup cheese.
- Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
- (see above on optional water bath).
SAVORY MUSHROOM SPREAD
Make and share this Savory Mushroom Spread recipe from Food.com.
Provided by kzbhansen
Categories Spreads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet. Add mushrooms, shallots and garlic and saute about 6 minutes on med-high heat.
- Add wine and cook 2 minutes longer.
- Cool mixture.
- Remove to serving bowl and stir in sour cream and nuts.
- Season to taste with salt and pepper.
- Serve with baguettes or crackers.
SAVORY MUSHROOM TARTLETS
About these robust morsels, my husband likes to say, "I bet you can't eat just one- they're that good!" And he's right. Folks always come back for more.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly. , Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.
Nutrition Facts : Calories 309 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 542mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SAVORY BREAD PUDDING
I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
- Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
- Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
- Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
- To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.
More about "savory mushroom bread food"
MUSHROOM ROSEMARY OLIVE OIL BREAD - SAVORY QUICK BREAD
From cookincanuck.com
4.7/5 (11)Total Time 50 minsCategory BreadsCalories 179 per serving
- Heat 2 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the shallot and mushrooms, and cook until tender, about 3 minutes. Stir in the spinach, rosemary, ¼ teaspoon and pepper, and cook until wilted, about 1 minute. Remove from the heat.
- In a medium-sized bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk the eggs, then stir in the milk and ⅔ cup olive oil. Pour the milk mixture into the flour mixture and stir until just combined. Stir in the mushroom mixture and cheese.
- Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the bread rest in the pan for 10 minutes, then carefully turn upside down to release the bread from the pan. Cool on a rack. Slice into 16 slices. Serve.
SAVORY BREAD PUDDING WITH MUSHROOMS AND ... - BON APPéTIT
From bonappetit.com
4/5 (14)Servings 10-12
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
- Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
SAVOURY MUSHROOM BREAD PUDDING - CRUMB: A FOOD BLOG
From crumbblog.com
5/5 (2)Category BrunchServings 8Total Time 1 hr 15 mins
- In a large skillet set over medium heat, heat the butter until melted and foamy. Add the shallots and saute for 3 to 4 minutes, or until softened. Add the mushrooms, season with salt and pepper, and cook 4 minutes longer or until softened and starting to brown. Stir in the garlic and thyme, and cook 1 minute longer or until fragrant. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk the eggs in a large mixing bowl. Add the half and half and 1 cup of grated cheese, stir to combine. Gently fold in the cubed bread and sauteed mushrooms. Spoon the mixture into the prepared dish, and set aside to soak while you preheat the oven.
- Preheat oven to 350F. Once the oven is hot, cover the bread pudding with aluminum foil and bake for 30 minutes, or just until the centre is set. Remove foil and sprinkle with the reserved ¼ cup cheese. Bake 25-30 minutes longer, or until the top is nice and browned.
SAVORY MUSHROOM, BACON, AND GRUYERE BREAD PUDDING RECIPE ...
From thedailymeal.com
3.3/5 (31)Estimated Reading Time 3 minsServings 6Calories 736 per serving
- 1. Place the bacon in the freezer to chill. This will help make it easier to chop. Preheat the oven to 375˚F. Cut the bread up into 1/2-inch cubes and place in a large bowl. Drizzle the olive oil over the bread and sprinkle thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper over the bread. Toss with a spatula to coat evenly then spread the bread onto a rimmed baking sheet evenly in one layer. No need to clean the bowl yet. Bake the bread in the oven for 20 minutes, or until the bread starts to turn golden. Remove from the oven and lower the oven temperature to 350˚F.
- 2. Remove the bacon from the freezer and finely chop it. Cook the bacon over medium high heat in a 3 1/2 quart oven-proof stovetop casserole pan until crispy. Remove the bacon pieces with a slotted spoon to a bowl lined with a paper towel. Pour the bacon grease out, but don’t wipe out the pan.
- 3. Add the garlic to the pan and cook over medium heat for 30 seconds or until it starts to smell fragrant. Add the onions, celery and red pepper and cook for 2 minutes, stirring frequently. Add the mushrooms and cook until all the vegetables are soft, about 5 more minutes. Season with the remaining teaspoon of salt and pepper.
- 4. Pour the toasted bread into the same large bowl and add the vegetables and cooked bacon. Add the parsley leaves, dried oregano and mix together with a large spatula. Place the eggs and cream in a medium sized bowl and beat together with a fork. Pour over the bread and vegetables, add 1/2 the shredded Gruyere cheese and mix with a spatula. Pour the entire content back into the casserole pan.
GLUTEN-FREE MUSHROOM BREAD WITH WINE AND THYME
From gourmandelle.com
Servings 6Total Time 50 minsCategory AppetizersCalories 258 per serving
SAVORY MUSHROOM AND BACON BREAD PUDDING | LIBBIE SUMMERS
From libbiesummers.com
SAVORY BREAD PUDDING WITH HAM ASPARAGUS AND MUSHROOMS
From themountainkitchen.com
Estimated Reading Time 6 mins
- In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. When the butter has melted and starts to foam, add garlic. Cook until fragrant, about 30 seconds; add the mushrooms. Saute, stirring occasionally, until lightly browned, about 5 to 10 minutes. Turn off the heat and set aside.
- In an extra-large bowl, toss the croissants with ¼ cup melted butter. Add in the ham, cheese, trimmed asparagus, and sauteed mushrooms tossing gently, until combined; set aside.
- In a medium saucepan, over medium-low heat, combine milk, cream, nutmeg and season with salt and pepper, to taste. Stirring frequently, heat only until the mixture is barely simmering. Temper the eggs, by adding a few spoonfuls of the hot cream mixture to the eggs, while whisking constantly. Slowly pour in the warmed eggs to the hot cream mixture; whisk until smooth.
INSTANT POT BREAD PUDDING - SAVORY WITH MUSHROOMS AND PARMESAN
From thefoodieeats.com
4.8/5 (4)Total Time 1 hr 50 minsCategory Side DishCalories 201 per serving
- Preheat oven to 375 degrees. (I typically try not to use the oven for Instant Pot recipes, but this is an exception.) Cut off bottom ends of bread. Discard or save for another use. Cut bread into 1-inch cubes. Add bread cubes to large mixing bowl. Add oil, thyme, and garlic to bowl. Toss to coat. Spread bread cubes out on a large baking sheet. Bake until golden brown. Could take anywhere from 10-20 minutes, depending on the bread.
- Using sauté setting… melt butter in pot. Add mushrooms, onions, celery, bell peppers, and 1/2 teaspoon of salt. Sauté until veggies are soft and all their juices evaporate, anywhere from 10-15 minutes.
- Meanwhile… add eggs to a separate mixing bowl and whisk together. Then add heavy cream, 1/2 teaspoon of salt, and pepper and whisk again.
- Return toasted bread to same bowl you used to toss them. Add sautéed veggies and parsley. Mix well. Pour custard into bowl with bread and veggies. Mix well.
SAVORY BREAD PUDDING WITH MUSHROOMS AND GRUYERE RECIPE ...
From chowhound.com
5/5 (1)Total Time 1 hr 5 minsCategory Side DishCalories 419 per serving
- Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
BACON, ONION AND MUSHROOM STRATA RECIPE - TARA TEASPOON
From tarateaspoon.com
5/5 (2)Total Time 5 hrs 35 minsCategory Breakfast, BrunchCalories 577 per serving
- Heat 1 tbsp oil in a large nonstick skillet over medium-high heat and add onions; stir to coat. Cook until onions start to soften, about 2 min, then reduce heat to medium and cook until onions are golden and soft, stirring occasionally, about 20 min; remove from skillet and wipe clean. Heat 1 tbsp oil in skillet, add mushrooms and sauté until golden, 3 to 4 min.
- In a large bowl combine onions, mushrooms, bacon, thyme, cheese and bread cubes. Mix together the eggs, milk, salt and pepper and pour over bread, stirring to coat.
- Butter a 2½- to 3-qt baking dish and arrange bread mixture evenly in dish. Cover with plastic wrap and chill 4 hr or up to 24 hr.
- Heat oven to 350°F. Remove plastic wrap and bake strata until eggs are set and top is golden brown, about 50 min; cover with foil if top gets too brown. Serve warm or at room temperature.
SAVORY BREAD PUDDING WITH SPINACH & MUSHROOMS RECIPE ...
From eatingwell.com
5/5 (7)Total Time 2 hrsCategory Healthy Bread Pudding RecipesCalories 282 per serving
- Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
- Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
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