Savory Bread Pudding Mushrooms (Version for Printing)
Sourdough base with mushrooms, herbs, and cheeses, baked until golden. Comforting and perfect for sharing.
# Ingredients You’ll Need:
→ Base
01 -
625 g sourdough and brioche bread, torn or cut into 2.5 cm cubes
→ Vegetables
02 -
225 g mixed wild mushrooms, roughly chopped
03 -
2 shallots, thinly sliced
04 -
3 celery stalks, diced small
→ Herbs and Aromatics
05 -
6–8 fresh sage leaves, thinly sliced
06 -
1 tablespoon fresh thyme, chopped
07 -
3 garlic cloves, minced
→ Liquids and Seasonings
08 -
4 tablespoons unsalted butter, divided
09 -
60 ml dry white wine
10 -
1 teaspoon kosher salt, divided
11 -
Pinch of black pepper
12 -
Pinch of red pepper flakes
→ Custard
13 -
7 large eggs
14 -
240 ml warm water
15 -
415 ml heavy cream
16 -
360 ml whole milk
→ Cheese
17 -
170 g freshly grated Gruyère cheese
18 -
115 g grated Parmesan cheese
# How to Make It:
01 -
Allow bread cubes to dry on a baking sheet for 1–2 days. For a faster method, bake bread at 95°C for 1 hour until firm.
02 -
Melt 2 tablespoons butter in a large skillet over medium-high heat. Sauté mushrooms for 3–4 minutes until softened. Add shallots, celery, sage, and thyme; cook for 2–3 minutes longer. Stir in garlic and sauté 1–2 minutes until fragrant. Deglaze with white wine, season with 1/4 teaspoon salt and black pepper, then cook 3–4 minutes until liquid mostly evaporates. Remove from heat and transfer mixture to a large mixing bowl.
03 -
Whisk eggs with warm water until blended. Add cream, milk, remaining 3/4 teaspoon salt, and a pinch of red pepper flakes. Whisk in the grated Gruyère cheese until fully incorporated.
04 -
Grease a 23×33 cm casserole dish with remaining butter. Layer half of the bread cubes evenly in the dish. Spread half the vegetable mixture over the bread, then pour half the custard on top. Repeat layering with remaining bread, vegetables, and custard. Cover tightly with plastic wrap and foil. Refrigerate for at least 3 hours or overnight to allow flavors to meld.
05 -
Preheat oven to 175°C. Remove assembled dish from fridge and let stand at room temperature for 20 minutes. Sprinkle grated Parmesan cheese over the top. Bake uncovered for 45–50 minutes, until set in the center and golden. Rest 10–15 minutes before slicing and serving.
# Extra Tips:
01 -
Combining both crusty artisan and soft enriched breads yields optimal texture and flavor diversity.
02 -
A variety of gourmet mushrooms such as crimini, shiitake, and oyster enhances depth of flavor.
03 -
Overnight soaking produces a more custardy result, but a 3-hour minimum will suffice if time is limited.