Cheesy Brussels Sprouts Bread Pudding

Name: Cheesy Brussels Sprouts Bread Pudding | Taylor Farms
Cuisine: American
Ingredients: 4 cups Taylor Farms Brussels Sprouts, cut in half; 2 tablespoons extra-virgin olive oil; 2 large shallots, thinly sliced; 2 large garlic cloves, minced; 8 oz. mushrooms, sliced (about one cup); 1/4 cup salted butter, divided; 10 sage leaves, thinly chopped; 5 large eggs; 3 cups whole milk; 1 14 oz. loaf Brioche bread, cut into 1-inch cubes; 1 ¼ cups shredded Gruyère or Swiss cheese, shredded; 1 ½ cups grated Parmesan cheese; Salt and pepper to taste

When you think of bread pudding, your first thought likely doesn’t involve Brussels sprouts. And that’s fine. That said, if you’re one of the uninitiated, it’s well past time to enter the amazing world of savory bread puddings. And what better way than with this incredibly satisfying Cheesy Brussels Sprouts Bread Pudding recipe?

Featuring three different kinds of cheese, a loaf of Brioche, and Taylor Farms Brussels sprouts, this bread pudding is a hearty dish that works for a side dish or a meatless main dish. For avid fans, you can certainly add this dish to your growing list of delicious ways to enjoy the wonders of Brussels sprouts.

Ingredients

4 cups Taylor Farms Brussels Sprouts, cut in half
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
2 large garlic cloves, minced
8 oz. mushrooms, sliced (about one cup)
1/4 cup salted butter, divided
10 sage leaves, thinly chopped
5 large eggs
3 cups whole milk
1 14 oz. loaf Brioche bread, cut into 1-inch cubes
1 ¼ cups shredded Gruyère or Swiss cheese, shredded
1 ½ cups grated Parmesan cheese
Salt and pepper to taste

Directions

Preheat the oven to 350°F. Heat oil in a medium or large cast-iron skillet over medium heat. Add shallots and cook for 1-2 minutes, stirring occasionally, until shallots have softened. Add Brussels sprouts and garlic to the pan. Cook for about 5 minutes, stirring often, until Brussels sprouts have softened.
Add the mushrooms, salt and pepper, and 1 tablespoon of butter. Cook for about 4 minutes until the mushrooms have softened. Add sage leaves, and cook for another minute. Let cool for about 15 minutes, set aside.
Cut 3 tablespoons of butter into cubes. Add cubed butter, cubed Brioche, shredded Gruyère or Swiss cheese, and parmesan to the skillet with the Brussels sprouts mixture and toss to combine.
In a medium bowl, beat the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the Brussels sprouts Brioche mixture. Let this mixture stand for at least 15 minutes to allow the bread to absorb egg mixture.
Bake in the oven for 40 to 45 minutes or until golden brown. Serve and enjoy!

Let’s Talk Brioche

Soft, dense, chewy, and with a golden brown crust, Brioche is known for having a pastry-like flavor due to being made with enriched flour—meaning it has a higher concentration of butter, eggs, and dairy. The result is a dense, slightly sweet bread with a rich and tender crumb that goes well with just about anything, especially bread pudding.

When it comes to bread pudding recipes, you’ll find that most of them call for brioche, because its rich flavor and soft texture are ideal for both savory and sweet bread puddings. If you find yourself with some leftover Brioche, it’s easy to whip up a quick traditional bread pudding (or just enjoy it with a cup of coffee the next morning!).

This recipe will also work with other types of bread, so if you ever have a loaf of bread that’s getting a bit stale, don’t fret—that just means you have the perfect foundation for a delicious bread pudding ready to go. Enjoy!