Print

Savory Mushroom and Gruyère Bread Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 59 reviews

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.

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

  • 1/4 cup white wine
  • 7 large eggs
  • 1 cup warm water
  • 1 3/4 cups heavy cream
  • 1 1/2 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 1/2 cups (6 ounces) freshly grated gruyere cheese
  • 1 cup (4 ounces) grated parmesan cheese

Instructions

  1. 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.
  2. 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 1/4 teaspoon kosher salt and black pepper, and cook for 3-4 minutes to evaporate the alcohol. Transfer this mixture to a large mixing bowl.
  3. Make custard mixture: In a separate bowl, whisk the eggs with warm water until combined. Add the heavy cream, whole milk, remaining 3/4 teaspoon kosher salt, and a pinch of red pepper flakes, whisking thoroughly. Stir in the grated gruyere cheese.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://lovelycooks.com/savory-mushroom-and-gruyere-bread-pudding-recipe/