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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
