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Wild Mushroom and Tarragon Bread Pudding


  • Cooking spray
  • 1 Tbsp. canola oil
  • 2 oz. diced Ham-Off-The-Bone
  • 12 oz. chopped fresh mushrooms
  • 1/4 cup chopped red onion
  • 1 tsp. minced garlic
  • 2 cups toasted bread cubes
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp. chopped fresh tarragon
  • 1/4 cup shredded Parmesan cheese


  • 1. Preheat standard oven to 350°F. Coat quarter hotel pan with cooking spray; set aside. Sauté ham in oil in skillet on medium heat until golden, stirring frequently. Stir in mushrooms, onion and garlic. Cook 2 minutes, stirring frequently. Place ham mixture in mixing bowl. Stir in bread cubes.
  • 2. Combine milk and eggs. Pour over ham mixture. Stir in tarragon and cheese. Spoon mixture into prepared pan. Bake, uncovered, 25 to 30 minutes or until knife inserted near center comes out clean. Keep warm until ready to serve.
  • Nutritional information per serving: Calories 300; Total Fat 19g; Saturated Fat 6g;
  • Trans. Fat 0g; Cholesterol 118mg; Sodium 384mg; Total Carbohydrate 20g; Dietary Fiber 1g;
  • Total Sugars 6g; Protein 12g