Savory Bread Pudding Mushrooms

This savory bread pudding brings together rich custard and tender wild mushrooms for a deeply comforting main or side. The layers of crusty sourdough or brioche absorb herbs and cheese, and the bake emerges golden with a bubbling top. While it needs time to soak up all that custard flavor, it is well worth planning for special gatherings or a cozy weekend dinner.

I made this when I had leftover bread that was too good to go to waste and since then my friends ask for it every time there is a potluck. It has become one of my most requested potluck dishes.

Ingredients

• Sourdough and brioche bread: The mix creates a perfect balance of chewy and tender bites Look for bread with some heft or a deep golden crust on the loaf
• Unsalted butter: This encourages the vegetables to brown and adds richness Use good quality European style butter for best flavor
• Wild mushrooms: Provide earthy depth Seek out crimini shiitake or oyster mushrooms at the market or use a gourmet blend
• Shallots: Add gentle sweetness Look for firm bulbs with shiny skins for freshness
• Celery: Contributes aromatic background Choose stalks with crisp ribs and leafy tops
• Fresh sage and thyme: Bring woodsy herbal aroma Fresh picked or organic herbs are best
• Minced garlic: Adds bite and warmth Go for large juicy cloves
• White wine: Brightens up the base Use something crisp you would drink
• Kosher salt and black pepper: Essential for balancing flavors Opt for coarse salt if possible
• Large eggs: Give the pudding loft and custardy texture Fresh farm eggs are ideal if you can get them
• Warm water: Helps create a softer custard and even soak
• Heavy cream and whole milk: Both deliver rich creamy texture and body Use good quality dairy with a clean flavor
• Red pepper flakes: A little heat for complexity
• Freshly grated Gruyere cheese: Meltiness and savory nutty notes Buy a wedge and grate by hand for best texture
• Grated parmesan cheese: Finishes the top with a crispy golden crust Always use fresh parmesan and avoid pre shredded blends

Instructions

Dry Out the Bread:

Spread bread cubes in an even layer on a baking sheet Let them dry for one to two days at room temperature If you are short on time bake at two hundred degrees Fahrenheit for one hour until fully dried but not browned This drying step matters Do not skip it or your pudding can turn soggy

Sauté the Mushrooms and Vegetables:

Melt two tablespoons butter in a large skillet over medium high heat Add chopped mushrooms and stir occasionally until they sweat and shrink about three to four minutes Stir in sliced shallots diced celery thinly sliced sage and thyme Continue cooking for two to three more minutes until vegetables become softened Add minced garlic Cook another minute or two for full aroma Pour in white wine Sprinkle with one fourth teaspoon salt and black pepper Simmer three to four minutes until most liquid evaporates Pour mixture into a large mixing bowl and let cool slightly

Make the Custard:

In a large bowl vigorously whisk eggs with warm water until completely smooth Whisk in heavy cream whole milk three fourths teaspoon kosher salt and a pinch of red pepper flakes Mix well Stir in grated gruyere cheese This custard base should be rich and well combined Pause to check the seasoning with a spoon and add more salt if needed

Layer the Pudding:

Grease a nine by thirteen inch baking dish Arrange half of the dried bread cubes in the bottom Letting some overlap helps them trap the custard Spoon over half of the mushroom mixture Spread evenly Pour half of the egg and cream mixture over so the bread absorbs the liquid Repeat the layers using the remaining bread mushrooms and custard Press down gently with clean hands to submerge the bread Cover dish tightly with plastic wrap then foil Chill in the fridge for at least three hours or overnight to let flavors develop

Bake to Perfection:

When ready to bake remove pudding from fridge and let it sit at room temperature while preheating oven to three hundred fifty degrees Fahrenheit Sprinkle parmesan cheese evenly over the top Remove plastic wrap but keep foil Bake forty five to fifty minutes Remove foil in the last fifteen minutes until center is just set and top is deeply golden The pudding should not jiggle in the middle Cool for ten to fifteen minutes before slicing for perfect squares

Gruyere cheese is my favorite part since it melts beautifully and adds that essential nutty savory backbone to the pudding Every time I pull a bubbling dish out of the oven my kids always sneak a bite before it makes it to the table reminding me how much they love this recipe as part of our holiday brunches

Storage Tips

Once baked let leftovers cool then cover well and chill for up to three days Warm slices gently in the oven or microwave If you want to freeze smaller portions wrap tightly in foil or place in freezer bags and reheat directly from frozen for quick meals

Ingredient Substitutions

No brioche Use all sourdough or swap in challah with great results If you cannot find wild mushrooms try a mix of button mushrooms and a handful of rehydrated dried mushrooms for depth Gruyere can also be replaced by comté or sharp white cheddar

Serving Suggestions

This savory bread pudding pairs beautifully with a simple green salad or roasted vegetables It is also perfect as a holiday side next to roast turkey or glazed ham For a brunch twist add crispy bacon or serve with a poached egg on top

Cultural and Historical Context

Bread puddings have been beloved in both European and American kitchens as a way to honor and use up stale bread Savory versions like this one echo French strata and Italian casseroles both known for feeding a crowd with simple ingredients and lots of flavor

Seasonal Adaptations

Add wilted spinach or kale in the winter months Stir in sautéed sweet peppers or leeks in spring Fold in roasted butternut squash and a sprinkle of nutmeg for fall

Success Stories

Many home cooks say this recipe helped them conquer fear of bread pudding It reliably wows guests at brunches and creates zero waste from bread odds and ends One reader even mentioned it converted bread pudding skeptics after the first creamy cheesy bite

Freezer Meal Conversion

Assemble completely and chill as directed Cover tightly before freezing When ready to enjoy thaw overnight in the fridge then bake as usual straight from the fridge Add extra five minutes to baking time to ensure it is fully heated through

This recipe gives you a savory showstopper for any gathering and a delicious way to never waste good bread again. Enjoy the golden bubbly top and the irresistible aroma every time you serve this comforting dish.

FAQs for This Recipe

→ Which types of bread create the best texture?

A combination of crusty sourdough and enriched brioche provides both chew and softness, enhancing texture and flavor.

→ Can I substitute other mushrooms?

Yes, try a mix of crimini, shiitake, oyster, or other gourmet blend mushrooms for a similar earthy and robust flavor.

→ How far ahead should I prep the bread?

For the best soak, dry the bread 1-2 days ahead, or use a quick method in the oven for about an hour before assembling.

→ Is soaking overnight necessary?

While overnight soaking gives optimal texture, a minimum of 3 hours is sufficient to fully absorb flavors and liquid.

→ Which cheeses melt well for this dish?

Gruyere and parmesan are suggested for their melting properties and flavor, but Swiss or fontina can also be used.

→ Can leftovers be reheated?

Yes, gently reheat in the oven to maintain crisp edges and creamy inside. Avoid microwaving to prevent sogginess.