Chef Jeanette was asked to contribute a recipe for a Thanksgiving related article to be published in the Fall issue of edible Dallas & Fort Worth.

She chose Savory Bread Pudding With Herbed Chevre, Portobello Mushrooms and Spinach. edible's photographer captured the prepared dish (see photo at left).   

Click here to read the recipe online.

Click here for a list of locations where you can pick up your own copy of the magazine.