I don’t think I know anyone who doesn’t love carbs. And if I do, what the HECK is wrong with you?

But I do know we all love our carbs in different forms.

Step mom: rice
Husband: bread
Me: pasta

I thought I could give up bread if that meant I could live on pasta. I’ve been known to eat an entire 1 lb package with just butter and parm on it alone, in 1 sitting. And then I made savory bread pudding.

For the love of all things pleasant, and holy and good in life, I can’t live without bread. Nope, because that would mean I’d have to live without Mushroom Goat Cheese Bread Pudding.

Confession: This is the first bread pudding I’ve EVER had. Never had the sweet dessert stuff, it just never occurred to me to bake it or order it at a restaurant.

Ok, but really, what’s the difference between bread pudding and a french toast casserole? I really think there might be none. Both have loads of bread, sugar, eggs and cream. And I’ve had a french toast casserole. So maybe hat counts?!

I can not express in words how much I LOVE this bread pudding. I was making noises the entire time eating it, and I almost cried when I took my last bite. I officially love bread pudding, well at least this kind. I still have yet to fall in love with the sweet stuff. But I’m open to it :)

Mushroom and Goat Cheese Bread Pudding
Serves 2
1 1/2 cups stale bread cubes
1 egg
1/2 cup milk ( I used 1%)
1 cup chopped mushrooms
2 cloves garlic, minced
2 ounces goat cheese
salt and pepper

goat cheese
crispy prosciutto
*Spray a sheet pan with non stick spray, lay 2 pieces of prosciutto, spray them with non sick spray. Bake at 350 for about 20 minutes, until it’s crispy. Allow it to cool, and crumble it. Bam, you got yourself some crispy prosciutto.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the egg, milk, garlic, salt and pepper. Set aside.

Add the bread cubes (cut into about 1/2 inch pieces), mushrooms and crumbled goat cheese to the egg mixture. Stir gently just to incorporate. Pour the mix into 2 ramekins. Allow to soak for 15 minutes.

Bake for 30-35 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

*Suer easy to double the recipe and bake it in a medium baking dish, casserole style.

2 options for servings:

1. Serve in the ramekins

2. Run a knife around the edge of the ramekin and dumb onto a plate. Some of the pudding will stick to the bottom. Just scrap it off and kinda mash it onto the mound of pudding. Sprinkle with crispy prosciutto and goat cheese to hide any imperfections.

I prefer the second way. No good reason, I just do. Serving it with a salad makes this the perfect brunch, lunch or dinner. No really, it is perfect, I mean that in every sense of the word.