If you’re looking for a cozy, flavorful dish that elevates humble ingredients into something spectacular, this Savory Mushroom and Gruyère Bread Pudding Recipe is exactly what you need. It’s a lovely way to use up day-old bread, transforming it into a creamy, toasty, and comforting meal perfect for brunch, dinner, or even a special occasion. You’ll love how the tender mushrooms and nutty Gruyère add layers of savory goodness that feel both indulgent and grounded.
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Why You’ll Love This Savory Mushroom and Gruyère Bread Pudding Recipe
I’ve found that this dish wins hearts because it feels like a warm hug on a plate. It’s surprisingly easy to pull together but tastes like you’ve shelled out a ton of effort. Plus, it’s versatile — I’ve served it as an elegant brunch centerpiece and as a cozy family dinner side, and it’s equally beloved in both settings.
- Texture you want: A lovely contrast of custardy softness inside with a golden, slightly crisp top.
- Flavor that pops: Earthy, fragrant mushrooms paired with the deep, nutty richness of Gruyère.
- Everyday ingredients: You likely have most of these in your kitchen, making it practical yet special.
- Works for any night: Whether solo, family, or guests, it’s a crowd-pleaser.
Ingredient Spotlight
Getting the key ingredients right makes all the difference. Wild mushrooms bring in that earthy depth, but if you’re short on time or wild finds, cremini or button mushrooms work well too. Gruyère cheese is a must for its creamy melt and sharp flavor, but I’ll give you a swap option below in case you want a milder cheese or are avoiding dairy.
- Sourdough & Brioche Bread: Use sturdy bread that holds up well soaked, and dry it out for the perfect custard soak.
- Wild Mushrooms: Their rich, earthy flavor is key; porcini, shiitake, or chanterelles are fantastic choices.
- Gruyère Cheese: Its nutty, melty character layers in irresistible savory notes.
Seasonality & Sourcing
Choosing mushrooms according to season will really shine here. In fall and early winter, local wild mushrooms are often available at farmers’ markets or specialty stores and add that fresh, vibrant earthiness you want. If you can’t find wild varieties, go for fresh cremini or baby bella mushrooms year-round—they’re a budget-friendly backup. For the cheese, look for high-quality Gruyère from a trusted dairy or specialty cheese counter to ensure good melt and flavor depth. Also, day-old or slightly stale bread works best here—it soaks up the custard without falling apart, so if you’re short on time, drying fresh bread in the oven is a great fast track.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by drying out your bread. Leaving it out on a rack uncovered for 1 to 2 days works beautifully, but if you’re in a pinch, spread the cubes on a baking sheet and pop them into a 200°F oven for about an hour. This step is crucial because it helps the bread hold onto the custard without turning mushy. Don’t skip or rush this part—you’ll notice the difference when you bite into that perfect chewy bite with melt-in-your-mouth custard inside. While the bread is drying, preheat your oven to 350°F so it’s ready when you finish assembling.
Step 2 — Cook & Build Flavor
Melt 2 tablespoons of butter in a large skillet over medium-high heat to get a nice sizzle. Add your chopped mushrooms and cook them for about 3-4 minutes until they begin to sweat and soften—this releases all those beautiful earthy aromas. Toss in the shallots, celery, sliced sage, and thyme, cooking gently another 2-3 minutes until fragrant and tender. Add the minced garlic last, letting it cook for just a minute or two to avoid bitterness. Pour in the white wine and season with salt and pepper, then let everything simmer for 3-4 minutes so the wine reduces and the flavors concentrate. Remove from heat and transfer this delicious mix into a large bowl—you’ll be layering it with your bread very soon.
Step 3 — Finish & Rest
Whisk together your eggs and warm water until smooth, then stir in the cream, milk, salt, and a pinch of red pepper flakes for a subtle kick. Fold in the grated Gruyère cheese to mix creamy richness right into the custard base. In a greased 9×13-inch pan, layer half your bread cubes evenly, followed by half the mushroom mixture, and then pour half the egg mixture over it. Repeat with the remaining ingredients for a beautiful, layered effect. Cover the pan tightly with plastic wrap and foil, then refrigerate it for at least 3 hours—or overnight if you have the time. This resting period lets the bread soak up the custard completely, melding flavors and textures for that iconic custardy center. When ready to bake, let the pudding stand at room temperature for 20 minutes, top with grated Parmesan for an extra golden finish, then bake for 45-50 minutes until it’s set and gently browned on top. Let it cool a bit before serving to firm up just right.
Troubleshooting Savory Mushroom and Gruyère Bread Pudding Recipe
If your bread pudding turns out too dry, it usually means the bread didn’t soak up enough custard—next time, make sure to refrigerate it long enough or add a touch more cream. If it’s bland, don’t be shy to increase the salt or add fresh herbs; sometimes, a pinch of nutmeg or extra cheese can brighten the flavor. A soggy texture signals the bread was either too fresh or given too much custard—try to dry the bread thoroughly and stick to the recommended soaking time. Finally, if the top browns too fast but the inside isn’t set, loosely cover with foil mid-bake to keep the crust from burning while the custardy middle finishes cooking.
Pro Tips
From my experience making this Savory Mushroom and Gruyère Bread Pudding Recipe countless times, a few tweaks can make all the difference in how it turns out. Cooking mushrooms just right is key to developing flavor without sogginess. Also, letting the bread pudding rest before and after baking ensures maximum custard absorption and perfect sliceability.
- Heat control: Cook mushrooms over medium-high to get a nice brown edge without burning.
- Timing window: Refrigerate overnight for best flavor, but 3 hours minimum is okay.
- Make-ahead move: This pudding is excellent prepared a day ahead and gently reheated.
- Avoid this pitfall: Don’t add eggs to hot mushroom mix; let it cool slightly to avoid scrambling.
Variations & Substitutions
If you want a slightly different twist on this classic, consider swapping Gruyère for Fontina or aged cheddar for variation in flavor. For a dairy-free version, coconut cream and nutritional yeast can provide richness and umami, though the texture will be a bit different. Swap out wild mushrooms for a mix of sautéed spinach and caramelized onions for a milder take. If you prefer, add cooked sausage or crisp bacon for a heartier bite without losing the mushroom-cheese charm.
Great Debates
One tasty debate is butter versus oil for sautéing mushrooms. I prefer butter here for its rich flavor that complements Gruyère’s nuttiness, but you can use olive oil if you’re aiming for a lighter feel or a dairy-free option. Also, some swear by soaking bread overnight, while others dry the bread in the oven – either works well, so pick what fits your schedule. Finally, whether to add fresh herbs inside or sprinkle them on top is a personal call; I love layering them throughout for complexity.
Make-Ahead, Storage & Freezing
This Savory Mushroom and Gruyère Bread Pudding Recipe stores beautifully in the fridge for up to 3 days in an airtight container or covered tightly with foil. To freeze, bake fully and cool completely, then wrap tightly with foil and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently at 325°F in the oven until warmed through, which keeps the texture creamy and avoids drying out.
Yield & Conversions
This recipe fills a 9×13-inch pan and serves about 8 hearty portions. To make smaller batches, halve all ingredients and bake in a smaller 8×8-inch dish, adjusting baking time to 30-40 minutes. Double it for larger gatherings using a deeper roasting pan, but watch the baking time, which may extend by 10-15 minutes. For metric lovers, 22 ounces bread is roughly 625 grams, 6 ounces Gruyère about 170 grams, and so on.
Serving Ideas & Pairings
This bread pudding is a star on its own but shines even more with bright, fresh sides. A simple mixed green salad with vinaigrette cuts through the richness. Roasted root vegetables complement the earthy mushrooms perfectly, and a drizzle of herb-infused olive oil or a side of tangy sour cream adds a lovely finish. For brunch, serve it alongside soft scrambled eggs and crispy bacon or smoked salmon.
FAQs
You can, but it’s best to dry the bread to avoid a soggy pudding. If short on time, toast or bake the bread cubes in a low oven for an hour to firm them up and ensure they absorb the custard properly.
Absolutely! Assembling the pudding and refrigerating overnight allows the flavors to marry beautifully. Just bring it to room temperature before baking and then bake as directed for the best results.
Fontina, Emmental, or even sharp white cheddar are great substitutes that melt well and provide a similarly nutty flavor.
Make sure to dry the bread beforehand and refrigerate long enough for the custard to fully absorb. Also, avoid using too much liquid in the custard and don’t overbake—look for a gently set center.
Notes, Tools & Special Equipment
A 9×13-inch baking dish is ideal for this recipe—any major swap in pan size will affect cook time and custard depth. Use a sharp box grater for perfect, fluffy cheese shreds that melt smoothly. A large skillet for sautéing mushrooms and a reliable whisk to blend the custard make the process smoother. I don’t consider a stand mixer necessary here, but a big mixing bowl to combine ingredients is helpful. For precision, a probe thermometer can confirm the custard is set around 165°F internally.
PrintPrintable Recipe 📖
Savory Mushroom and Gruyère Bread Pudding Recipe
This Savory Bread Pudding combines rustic sourdough and brioche breads with a flavorful medley of wild mushrooms, fresh herbs, and creamy cheeses, baked to golden perfection. A comforting, elegant dish perfect as a hearty side or a satisfying main course.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes plus overnight refrigeration
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread
- 22 ounces sourdough bread and brioche bread torn or cut into 1-inch cubes
Vegetables & Herbs
- 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 minced garlic
Liquids & Dairy
- ¼ cup white wine
- 7 large eggs
- 1 cup warm water
- 1 ¾ cups heavy cream
- 1 ½ cups whole milk
Fats & Seasonings
- 4 Tablespoons unsalted butter divided
- 1 teaspoon kosher salt divided
- Pinch of black pepper
- Pinch of red pepper flakes
Cheeses
- 1 ½ cups (6 ounces) freshly grated gruyere cheese
- 1 cup (4 ounces) grated parmesan cheese
Instructions
- Prepare the bread: Dry out the bread by letting it sit out on a baking sheet for 1-2 days. For a quicker method, bake it on a sheet pan at 200°F for 1 hour until dried.
- Cook the vegetables: Melt 2 tablespoons of butter over medium-high heat in a skillet. Add the mushrooms and cook for 3-4 minutes until they begin to sweat and soften. Stir in the shallots, celery, sage, and thyme, cooking for another 2-3 minutes. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the white wine, season with ¼ teaspoon kosher salt and black pepper, and cook for 3-4 minutes to evaporate the alcohol. Transfer this mixture to a large mixing bowl.
- Make custard mixture: In a separate bowl, whisk the eggs with warm water until combined. Add the heavy cream, whole milk, remaining ¾ teaspoon kosher salt, and a pinch of red pepper flakes, whisking thoroughly. Stir in the grated gruyere cheese.
- Assemble the pudding: Grease a 9×13-inch baking pan. Arrange half of the dried bread cubes evenly at the bottom, allowing some overlap. Spread half of the mushroom mixture over the bread, then pour half of the custard mixture on top. Repeat with the remaining bread, mushroom mixture, and custard. Cover the pan tightly with plastic wrap and foil, then refrigerate overnight or for at least 3 hours to allow flavors to meld and bread to soak.
- Bake the pudding: Preheat the oven to 350°F. Remove the pudding from the refrigerator and let it sit at room temperature for 20 minutes. Remove the plastic and foil covering. Sprinkle the top with fresh grated parmesan cheese. Bake uncovered for 45-50 minutes until the center is set and no longer jiggles.
- Cool and serve: Allow the bread pudding to cool for 10-15 minutes before slicing and serving warm.
Notes
- Using a combination of sourdough and brioche provides a great balance of tangy and rich flavors in the bread pudding.
- Drying the bread thoroughly is essential to absorb the custard without becoming soggy.
- Wild mushrooms add a robust flavor; however, button or cremini mushrooms can be used as a substitute.
- White wine adds depth; for a non-alcoholic option, substitute with vegetable broth or white grape juice.
- Letting the pudding rest in the refrigerator overnight enhances the flavors and texture.
- Ensure the pudding is fully set before removing from the oven to avoid a runny center.
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