Thanksgiving Stuffing Alternative

Before I talk about this amazing dish which was featured in House & Home magazine recently (I've tried it and it really is a knock out), I want to mention that Brink of Passion has a page on Goodreads, so if you're a member, add it to your "Want to Read" list. If you're not a member, well, you should join because it's a great place to discover new books to fill up your TBR lists and discuss your favorite books.

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Now, onto this amazing stuffing alternative...

Mushroom & Spinach Bread Pudding
serves 12

These are absolutely delicious and a perfect addition to any Thanksgiving meal.

Ingredients
8 cups 3/4" cubed sturdy white or sourdough breast, crusts removed (I used sourdough)
1 lb. washed baby spinach
1/4 cup unslated butter, plus more for greasing pan
2 large onions (1 lb total), diced
1 tbsp chopped thyme
1.5 lb mixed mushrooms, sliced
Salt and Pepper to taste
5 large eggs
2 cups whipping (35%) or table (18%) cream
1 cup chicken stock, low-sodium or homemade
1/2 cup chopped flat-leaf parsley
1 cup freshley grated Parmesan, divided

Directions
1. Prehead oven to 300 degrees F. Butter 2 standard 12-hole muffin tins. Place bread on parchment-lined baking tray. Bake bread 10 minutes. Remove from oven. Raise oven temperature to 350 degrees F.

2. Bring large pot of salted water to boil. Working in batches, cook spinach until just wilted, 20 seconds. Transfer to bowl of ice water. Cool, drain, and gently squeeze dry.

3. In large pot, heat butter over medium-high heat. Add onions. Cook, stirring until they start to brown, 3 minutes. Add thyme, mushrooms, salt and pepper. Cook, stirring, until moisture has evaporated, 5 - 7 minutes. Remove from heat (Note: my mushrooms could have been cooked a little more.)

4. In a large mixing bowl, whisk eggs, cream, and stock. Add bread, spinach, mushroom mixture, parsley, and 3/4 of the cheese. Season lightly with salt and pepper. Mix. Let stand 20 minutes for bread to absorb liquid.

5. Spoon mixture into tins. Place tins on baking trays (this stops bottoms from scorching). Sprinkler with remaining 1/4 cheese. Bake, rotating at halfway point, until custard is set and top is golden, 45 to 50 minutes.

These were a real treat and ended up not being that hard to make. Afterward, I froze them and they were just as good defrosted. So if you're looking for a different side this Thanksgiving, this is a perfect dish to serve.

Bon Appetit!