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Walnut Bread Pudding with Mushrooms, Fontina and Spinach
By Randall Selland
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If you’re looking for a unique spin on bread pudding–here it is. Creamy fontina cheese combines with walnuts and spinach to elevates this homey side dish to something extra special.
1 cup chopped California walnuts (food processor works best)
3/4 cup fontina cheese (grated)
Preparation
In a large sauté pan over medium-high heat, add olive oil and cook onions until soft, add mushrooms, season with salt and pepper and cook until onions and mushrooms are half their volume and are slightly brown
Fold in spinach and cook until wilted.
In a large bowl, whisk together eggs, half and half and milk together, add onion-mushroom mix, walnuts and cheese.
Pour over bread cubes and let sit until liquid is absorbed completely, approximately one hour.
Bake in a 9 x 13-inch pan at 350°F for approximately 30 minutes covered. Remove cover and continue baking until top starts to brown (approximately 5-10 minutes) and a knife or skewer when inserted in the middle comes out clean.
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