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Savory Wild Rice Bread PuddingSavory Wild Rice Bread Pudding

Savory Wild Rice Bread Pudding

Forgo traditional stuffing for its more decadent cousin. A rich cheesy custard and L&B Wild Rice Soup with Ham bind together toasty bread, savory herbs, earthy sautéed mushrooms and succulent chicken. Serve this one-pan wonder at a special occasion brunch or as a comforting dinner entrée during the depths of winter.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Savory Wild Rice Bread Pudding
Savory Wild Rice Bread Pudding
0
Servings6
Cook Time60 Minutes
Ingredients
2 packages L&B Wild Rice Soup with Ham, 10-ounce
1/4 cup butter
1/4 cup minced shallots
1 - 3.5 ounce package sliced shiitake mushrooms
8 ounces aged gruyere cheese, shredded
1/2 cup freshly grated Parmesan cheese
1/2 cup half-and-half
6 large eggs, beaten
1 tablespoon minced flat leaf parsley
1 baguette, cut into 1-inch cubes
1/3 cup diced roasted red bell peppers, drained
2 cups pulled chicken
Directions
  1. Heat oven to 350 F.
  2. Place soup pouches in microwave-safe dish.
  3. Cut small slit in top of each pouch to vent. Heat 5 minutes on high power. Cut each pouch open and pour soup into large bowl; set aside.
  4. Melt butter in small skillet over medium-high heat. Sauté shallots and shiitake mushrooms until soft; set aside.
  5. Stir half and half, eggs, parsley and half of cheese mixture into bowl of soup; set aside.
  6. Spray 9x13-inch baking dish with cooking spray; layer half of bread cubes on bottom. Arrange red peppers, chicken and shiitake mixture over bread cubes. Layer remaining half of cheese mixture over; and add remaining bread cubes over the top.
  7. Pour soup mixture over, cover with foil. (Can be made a day ahead, covered and refrigerated.)
  8. Bake for 30 minutes. Remove foil and bake until top is golden brown (10 to 15 minutes).
0 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Directions

  1. Heat oven to 350 F.
  2. Place soup pouches in microwave-safe dish.
  3. Cut small slit in top of each pouch to vent. Heat 5 minutes on high power. Cut each pouch open and pour soup into large bowl; set aside.
  4. Melt butter in small skillet over medium-high heat. Sauté shallots and shiitake mushrooms until soft; set aside.
  5. Stir half and half, eggs, parsley and half of cheese mixture into bowl of soup; set aside.
  6. Spray 9x13-inch baking dish with cooking spray; layer half of bread cubes on bottom. Arrange red peppers, chicken and shiitake mixture over bread cubes. Layer remaining half of cheese mixture over; and add remaining bread cubes over the top.
  7. Pour soup mixture over, cover with foil. (Can be made a day ahead, covered and refrigerated.)
  8. Bake for 30 minutes. Remove foil and bake until top is golden brown (10 to 15 minutes).