Cheesy mushroom and spinach bread pudding
Bread
A couple years ago I came across a recipe for savory bread pudding and tried it out. Ever since, it’s been my go-to dish for using up leftovers in the fridge. There are endless varieties that you can make, and it’s actually better if you make it the night before and let it sit. All you have to do is pop it in the oven and breakfast is ready. It can easily be made in large quantities for groups, and it’s always a big hit. It's also perfect to repurpose all those Thanksgiving leftovers because you can substitute the mushrooms and spinach for whatever veggies you may have left over. (I sometimes do stuffed mushrooms for the vegetarians and I always have greens like spinach or kale at Thanksgiving dinner, they work perfectly in here the next morning.) If you want to take it over the top, you can add some crispy bacon to the mixture before you bake it...it really takes it over the top.
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