Savory 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
