This recipe calls on the earlier blog recipe for Chive and Sage Cornbread, and dresses it up into a savory meal. You can serve this dish for brunch, lunch or dinner, it is delicious warm or cold, and nothing beats it flexibility. While the ingredients here work so well together, you can easily play with this base recipe to express your seasonally creative side. Consider substituting the herbs listed below with pea green in the spring or basil in the summer. The oyster mushrooms can be replaced with morels in the spring as well, or consider a more drastic switch such as roasted peppers in the summer. Instead of capers, brined green olives or caper berries could add another dimension. The point is, once you master the basics of bread pudding, or of any dish, you can customize what you put in the pan or baking dish to what you enjoy and what you can get at the height of ripeness.
As a new feature to this blog, I have created a YouTube channel, and this is the first recipe to be featured! Please check it out, like this video, and subscribe to and share the channel. Here’s the link: https://www.youtube.com/watch?v=FDK5AAQDms8
4 cups gluten and dairy free cornbread
2 cups unsweetened almond milk
2 large eggs, beaten
3 cups oyster mushrooms, which should cook down to approximately 3/4 cup cooked*
1/2 teaspoon salt
3 tablespoons smoky cheddar cashew butter (or another savory type of cashew butter)
1 tablespoon capers, rinsed
1/4 teaspoon cracked black pepper
3-4 cloves chopped garlic
1 teaspoon smoky paprika
1/2 tablespoon fresh oregano
1/2 teaspoon fresh parsley
a dash of cayenne
1. Preheat an oven to 250 degrees Fahrenheit.
2.Cut the cornbread into 1 inch squares. Put the squares on a parchment lined sheet tray or a baking sheet and toast them in the oven for about 20 minutes, or until they are dried on the sides and slightly golden in color.
3. While the bread squares are toasting, sauté the oyster mushrooms.
A. Pull the mushrooms apart so that they are in evenly thin strains or chunks, about 1/2 inch in thickness.
B. Heat up a sauté pan until it is hot, add in a tablespoon of olive oil to lightly coat the pan, and immediately throw in the mushrooms. The ‘shrooms will melt and release liquid before browning. Once the ‘shrooms slightly brown, add a little salt, and remove them from the pan. Set the ‘shrooms aside to cool.
4. Turn the oven up to 350 degrees Fahrenheit.
5. Assemble all of the ingredients so they are easily accessible.
6. Mix the eggs and almond milk together in a large stainless steel bowl, then whisk in all of the other ingredients except for the cornbread squares.
7. Once the other ingredients are whisked in, fold in the cornbread squares and mix until well incorporated.
6. Oil a baking dish with a thin coating of olive oil.
7. Pour the pudding mixture into a baking dish and gently even out the mixture.
8. Place the dish in the oven and bake for 40-50 minutes. When finished cooking, you should be able to place a fork in the center and it should come out mostly clean of egg material (the fork will be most, but large egg chunks won’t cling to it).
9. Once cooked, pull the pudding out of the oven and let it cool and set for at least 10-15 minutes. The pudding can be served warm or set aside in the refrigerator for a meal the following day, or in two or three days.