Savory Mushroom and Herb Bread Pudding Recipe
Introduction
Savory bread pudding is a comforting and flavorful dish that transforms day-old bread into a rich, mushroom-studded casserole. Packed with wild mushrooms, fresh herbs, and melted cheese, this recipe makes a perfect side or satisfying main for any meal.
Ingredients
- 22 ounces sourdough bread and brioche bread (torn or cut into 1-inch cubes)
- 4 tablespoons unsalted butter (divided)
- 8 ounces wild mushrooms (roughly chopped)
- 2 shallots (thinly sliced)
- 3 celery stalks (diced small)
- 6-8 fresh sage leaves (thinly sliced)
- 1 tablespoon fresh thyme
- 3 cloves garlic (minced)
- 1/4 cup white wine
- 1 teaspoon kosher salt (divided)
- Pinch of black pepper
- 7 large eggs
- 1 cup warm water
- 1 3/4 cups heavy cream
- 1 1/2 cups whole milk
- Pinch of red pepper flakes
- 1 1/2 cups (6 ounces) freshly grated Gruyere cheese
- 1 cup (4 ounces) grated Parmesan cheese
Instructions
- Step 1: Dry out the bread by leaving it on a baking sheet for 1-2 days. For a faster method, bake it at 200°F for 1 hour to lightly toast and dry the cubes.
- Step 2: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the mushrooms and cook for 3-4 minutes until they release moisture and soften. Stir in shallots, celery, sage, and thyme; cook for another 2-3 minutes. Add garlic and cook 1-2 minutes until fragrant.
- Step 3: Pour in white wine, season with 1/4 teaspoon kosher salt and black pepper. Cook for 3-4 minutes to evaporate the alcohol, then transfer the mixture to a large bowl.
- Step 4: In a separate bowl, whisk eggs with warm water. Add heavy cream, milk, 3/4 teaspoon salt, and red pepper flakes. Whisk together thoroughly, then stir in the Gruyere cheese.
- Step 5: Grease a 9×13-inch baking pan. Spread half the bread cubes evenly in the pan, top with half the mushroom mixture, then pour half the egg mixture over it. Repeat layers with remaining bread, mushrooms, and egg mixture.
- Step 6: Cover the pan with plastic wrap and foil. Refrigerate overnight or at least 3 hours to allow flavors to meld and the bread to soak up the custard.
- Step 7: When ready to bake, preheat oven to 350°F. Remove the pudding from the fridge and let it reach room temperature for 20 minutes. Sprinkle the top with Parmesan cheese, then bake for 45-50 minutes until set and no longer jiggly in the center.
- Step 8: Let cool for 10-15 minutes before serving. This allows it to firm up for easy slicing and enhances the flavors.
Tips & Variations
- Use a mixture of sourdough and brioche for a balance of tangy and buttery flavors.
- Swap wild mushrooms for cremini or button mushrooms if needed.
- Add cooked sausage or bacon for a heartier version.
- Finish with fresh herbs like parsley or chives for a bright touch before serving.
- For a dairy-free alternative, substitute heavy cream and milk with coconut milk and use vegan cheese.
Storage
Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The texture is best enjoyed fresh but holds up well after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh bread instead of dried out bread?
Drying the bread is key to preventing the pudding from becoming too soggy. If you only have fresh bread, toasting it in the oven at a low temperature for about an hour helps achieve the right texture.
Can this bread pudding be made ahead of time?
Yes, assembling the bread pudding and refrigerating it overnight enhances the flavors and texture. Just bring it to room temperature before baking for the best results.
PrintSavory Mushroom and Herb Bread Pudding Recipe
A rich and comforting savory bread pudding featuring a blend of sourdough and brioche breads, wild mushrooms, fresh herbs, and a creamy custard base topped with Gruyere and Parmesan cheeses. Perfect for a hearty brunch or a cozy dinner side dish.
- Prep Time: 15 minutes (plus 1-2 days drying or 1 hour quick drying)
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes active time (plus drying and chilling time overnight or at least 3 hours)
- Yield: 6–8 servings 1x
- Category: Brunch, Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread
- 22 ounces sourdough bread and brioche bread, torn or cut into 1-inch cubes
Sautéed Vegetables
- 4 Tablespoons unsalted butter, divided
- 8 ounces wild mushrooms, roughly chopped
- 2 shallots, thinly sliced
- 3 celery stalks, diced small
- 6–8 fresh sage leaves, thinly sliced
- 1 Tablespoon fresh thyme
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 teaspoon kosher salt, divided
- Pinch of black pepper
Custard Mixture
- 7 large eggs
- 1 cup warm water
- 1 3/4 cups heavy cream
- 1 1/2 cups whole milk
- Pinch of red pepper flakes
- 1 1/2 cups (6 ounces) freshly grated Gruyere cheese
- 1 cup (4 ounces) grated Parmesan cheese, divided
Instructions
- Dry Out the Bread: Let the torn or cubed sourdough and brioche bread sit out on a baking sheet at room temperature for 1-2 days to dry out. For a faster option, bake the bread on a sheet pan at 200°F for 1 hour to remove moisture.
- Sauté Vegetables and Herbs: In a skillet, melt 2 tablespoons of butter over medium-high heat. Add the chopped wild mushrooms and cook for 3-4 minutes until they sweat and begin to break down. Stir in shallots, diced celery, sliced sage, and fresh thyme, cooking for an additional 2-3 minutes. Add minced garlic and cook another 1-2 minutes until fragrant. Pour in white wine and season with 1/4 teaspoon kosher salt and black pepper to taste. Continue cooking for 3-4 minutes to reduce the wine and evaporate the alcohol. Transfer this mixture to a large mixing bowl.
- Prepare Custard Mixture: In a separate bowl, whisk together the eggs and warm water until well combined. Add heavy cream, whole milk, remaining 3/4 teaspoon kosher salt, and a pinch of red pepper flakes, whisking to combine. Fold in the grated Gruyere cheese to incorporate the creamy, cheesy flavor.
- Assemble the Bread Pudding: Grease a 9×13-inch baking pan with the remaining 2 tablespoons of butter. Arrange half of the dried bread cubes evenly in the bottom of the pan, allowing pieces to overlap slightly. Spread half of the sautéed mushroom and herb mixture on top of the bread. Pour half of the custard mixture over the layers. Repeat the layering process with the remaining bread, mushroom mixture, and custard. Cover the assembled dish tightly with plastic wrap and then foil. Refrigerate overnight or for a minimum of 3 hours to allow the custard to fully soak into the bread.
- Bake the Bread Pudding: When ready to bake, preheat the oven to 350°F (175°C). Remove the bread pudding from the refrigerator and let it sit at room temperature for 20 minutes. Sprinkle the top with the grated Parmesan cheese. Bake uncovered for 45-50 minutes, until the pudding is set in the center and no longer jiggles when gently shaken. Allow to cool for 10-15 minutes before serving to set the custard further.
Notes
- Drying the bread is essential to ensure it absorbs the custard without becoming soggy.
- Use a mix of sourdough and brioche for a balance of tangy and sweet flavors.
- Fresh herbs like sage and thyme add aromatic depth to the dish.
- Allowing the assembled pudding to rest overnight improves flavor and texture.
- This dish can be prepared ahead and reheated gently if desired.
Keywords: savory bread pudding, mushroom bread pudding, brunch recipe, cheesy bread pudding, comfort food, sourdough, brioche
