Cheesy Brussel Sprouts Bread Pudding

Cheesy Brussel Sprouts Bread Pudding

Armor Farms' fresh, locally-sourced brussel sprouts can be the main event for Thanksgiving or at any meal. This hearty, delicious, and sweet/savory combination will be a crowd-pleaser for sure!

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 large shallots, finely sliced
  • 12 oz brussels sprouts, trimmed and thinly sliced (about 4 cups)
  • 2 large garlic cloves, finely chopped
  • 2 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 8 oz fresh shiitake mushrooms, sliced
  • 1/4 cup salted butter, divided
  • 10 large fresh sage leaves, finely chopped (about 2 Tbsp)
  • 5 large eggs
  • 3 cups whole milk
  • 1 (14-oz) loaf brioche bread, cut into 1-inch cubes
  • 4 oz Gruyère cheese, shredded (about 1.25 cups)
  • 5 oz Parmesan cheese, grated (about 1.5 cups)

Directions

  1. Preheat oven to 350 degrees F. Heat oil in a 12-inch cast-iron skillet over medium-high. Add shallots; cook, stirring occasionally, until shallots have softened, 1 to 2 minutes. Add brussels sprouts and garlic; season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring often, until sprouts have softened, about 5 minutes. Add mushrooms and 1 Tbsp butter. Cook, stirring often, until mushrooms are softened and slightly caramelized, about 4 minutes. Add sage and cook 1 minute. Remove from heat and let cool slightly, about 15 minutes.
  2. Beat eggs and milk in a medium bowl; season with remaining 1.5 tsp salt and remaining 3/4 tsp pepper. Cut remaining 3 Tbsp butter into cubes. Add cubed butter, brioche cubes, Gruyère, and Parmesan to brussels sprouts mixture in skillet; gently toss to combine. Pour egg mixture brioche mixture; let stand 15 minutes to allow bread to absorb egg mixture. (At this point, you can place it in the fridge for several hours or overnight. When ready to cook, take it out of the fridge, and let it come to room temperature before baking).
  3. Bake in preheated oven until golden and center is set, 40-45 minutes. Serve hot or warm.

Notes

Recipe by Hetty McKinnon from Food & Wine.

6 Servings
Prep Time: 20 minutes
Cook Time: 40-45 minutes