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Savory Wild Rice Bread PuddingSavory Wild Rice Bread Pudding
Savory 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 - NORTHEAST MINNEAPOLIS
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

Shop Ingredients

Makes 6 servings
2 packages L&B Wild Rice Soup with Ham, 10-ounce
L&B Wild Rice with Ham Soup
L&B Wild Rice with Ham Soup, 10 Ounce
2/$7 Deal
$3.50 was $3.99$0.35/oz
1/4 cup butter
Minnesota Creamery Salted Butter
Minnesota Creamery Salted Butter, 1 Pound
$5.09$5.09/lb
1/4 cup minced shallots
Shallots
Shallots, 0.13 Pound
$0.80 avg/ea$6.19/lb
1 - 3.5 ounce package sliced shiitake mushrooms
R&R Cultivation Organic Sliced Shiitake Mushrooms
R&R Cultivation Organic Sliced Shiitake Mushrooms, 7 Ounce
$10.19$1.46/oz
8 ounces aged gruyere cheese, shredded
Mifroma Le Gruyere Shredded Cheese
Mifroma Le Gruyere Shredded Cheese, 3.5 Ounce
$10.19$2.91/oz
1/2 cup freshly grated Parmesan cheese
Sartori Shredded Parmesan Cheese
Sartori Shredded Parmesan Cheese, 7 Ounce
$5.99$0.86/oz
1/2 cup half-and-half
Organic Valley Organic Half & Half
Organic Valley Organic Half & Half, 32 Ounce
$6.49$0.20/oz
6 large eggs, beaten
Vital Farms Organic Pasture-Raised Large Eggs
Vital Farms Organic Pasture-Raised Large Eggs, 18 Each
Huge Deal
$2.99 was $16.39$0.17 each
1 tablespoon minced flat leaf parsley
Organic Italian Flat Leaf Parsley Bunch
Organic Italian Flat Leaf Parsley Bunch, 1 Each
$2.69
1 baguette, cut into 1-inch cubes
L&B Classic French Baguette
L&B Classic French Baguette, 12 Ounce
$3.99$0.33/oz
1/3 cup diced roasted red bell peppers, drained
Alessi Fire Roasted Italian-Style Red Peppers
Alessi Fire Roasted Italian-Style Red Peppers, 7.5 Ounce
$2.75$0.37/oz
2 cups pulled chicken
L&B Ready To Heat Pulled Chicken
L&B Ready To Heat Pulled Chicken, 12 Ounce
$11.99$1.00/oz

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).