Savory Mushroom and Herb Bread Pudding with Gruyere and Parmesan Recipe

Introduction

Savory bread pudding is a comforting, flavorful dish perfect for using up day-old bread. This recipe combines wild mushrooms, fresh herbs, and rich cheeses to create a satisfying meal that’s great for brunch or dinner.

Ingredients

• 22 ounces sourdough and brioche bread, torn or cut into 1-inch cubes
• 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
• 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

Instructions

1. Step 1: Dry out the bread by letting it sit on a baking sheet for 1–2 days. For a quicker method, bake the bread cubes on a sheet pan at 200°F for 1 hour.
2. Step 2: Melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook for 3–4 minutes until they start to release moisture and soften.
3. Step 3: Stir in the shallots, celery, sliced sage, and thyme. Cook for 2–3 more minutes, then add the minced garlic and cook for another 1–2 minutes until fragrant.
4. Step 4: Pour in the white wine, season with 1/4 teaspoon salt and black pepper to taste. Cook for 3–4 minutes until the alcohol evaporates. Transfer this mixture to a large mixing bowl.
5. Step 5: In a separate bowl, whisk the eggs with warm water. Add the heavy cream, milk, 3/4 teaspoon kosher salt, and red pepper flakes, whisking to combine. Stir in the grated gruyere cheese.
6. Step 6: Grease a 9×13-inch baking pan. Layer half of the bread cubes at the bottom, overlapping slightly. Spread half of the mushroom mixture evenly over the bread, then pour half of the egg and cream mixture on top.
7. Step 7: Repeat with the remaining bread, mushroom mixture, and egg custard. Cover the pan tightly with plastic wrap and foil, then refrigerate overnight or for at least 3 hours.
8. Step 8: When ready to bake, preheat the oven to 350°F. Remove the bread pudding from the refrigerator and let it sit at room temperature for 20 minutes.
9. Step 9: Sprinkle the top with grated parmesan cheese. Bake uncovered for 45–50 minutes, until the pudding is set in the center and no longer jiggles.
10. Step 10: Allow the bread pudding to cool for 10–15 minutes before serving.

Tips & Variations

• Use a mix of wild mushrooms like cremini, shiitake, and oyster for deeper flavor.
• Substitute white wine with vegetable or chicken broth for a non-alcoholic version.
• Add cooked sausage or bacon for added richness and protein.
• Fresh herbs can be swapped to rosemary or parsley based on preference.
• Letting the bread dry thoroughly ensures the pudding soaks up the custard without becoming soggy.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, rustic breads like French bread or country white bread work well. Avoid very soft breads as they may become too mushy.

Do I need to soak the bread overnight?

While soaking overnight improves flavor and texture, a minimum of 3 hours in the fridge will still yield good results if you’re short on time.

Savory Mushroom and Herb Bread Pudding with Gruyere and Parmesan Recipe

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★★★★★

4.8 from 107 reviews

• Author: Hugo
• Total Time: 3 hours 15 minutes (not including bread drying time; up to 2 days if drying naturally)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Savory Bread Pudding combines the rich, earthy flavors of wild mushrooms, fresh herbs, and gruyere cheese with tender sourdough and brioche bread soaked in a creamy custard. Perfectly baked until golden and set, it makes a comforting brunch or a flavorful side dish.

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Ingredients

Scale 1x2x3x

Bread

• 22 ounces sourdough bread and brioche bread, torn or cut into 1-inch cubes

Vegetables and 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 garlic, minced

Dairy and Eggs

• 7 large eggs
• 1 3/4 cups heavy cream
• 1 1/2 cups whole milk
• 1 1/2 cups (6 ounces) freshly grated gruyere cheese
• 1 cup (4 ounces) grated parmesan cheese
• 4 tablespoons unsalted butter, divided

Liquids and Seasonings

• 1/4 cup white wine
• 1 teaspoon kosher salt, divided
• Pinch of black pepper
• Pinch of red pepper flakes

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Instructions

1. Dry the bread: Spread the bread cubes on a baking sheet and let them air-dry for 1 to 2 days until slightly stale. For a faster method, bake them on a sheet pan at 200°F for 1 hour to remove moisture.
2. Cook the mushroom mixture: Melt 2 tablespoons of butter in a pan over medium-high heat. Add the chopped wild mushrooms and cook for 3-4 minutes until they begin to sweat and soften. Add the shallots, diced celery, sliced sage, and thyme, cooking for another 2-3 minutes. Stir in 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 to taste. Cook for 3-4 minutes more to evaporate alcohol, then transfer the mixture to a large mixing bowl.
3. Prepare the custard: In a bowl, whisk the eggs with warm water until combined. Mix in the heavy cream, whole milk, 3/4 teaspoon kosher salt, and a pinch of red pepper flakes. Whisk again until smooth and then stir in the grated gruyere cheese.
4. Assemble the bread pudding: Grease a 9×13-inch baking dish with butter. Layer half of the bread cubes evenly in the bottom. Spread half of the mushroom mixture over the bread and pour half of the custard mixture on top. Repeat with the remaining bread, mushroom mixture, and custard. Cover the dish tightly with plastic wrap and foil, then refrigerate overnight or for at least 3 hours to allow the bread to soak.
5. Bake the bread pudding: Preheat the oven to 350°F. Remove the pudding from the refrigerator and let it sit at room temperature for 20 minutes. Sprinkle the top evenly with grated parmesan cheese. Bake uncovered for 45-50 minutes until the pudding is set in the center and no longer jiggles. Allow to cool for 10-15 minutes before serving to let flavors develop and firmness set.

Notes

• Day-old or dried bread works best to absorb the custard without becoming soggy.
• You can substitute wild mushrooms with cremini or button mushrooms if unavailable.
• Overnight soaking enhances texture and flavor, but a minimum of 3 hours also works.
• Adjust seasoning according to taste before baking.
• Leftovers can be refrigerated and reheated gently in the oven.

• Prep Time: 15 minutes (plus 1-2 days for drying bread or 1 hour quick drying)
• Cook Time: 50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: savory bread pudding, mushroom bread pudding, baked bread custard, gruyere bread pudding, brunch recipe, vegetarian main dish