There’s something incredibly comforting about a dish that wraps you in warm, creamy flavors with an earthiness that feels just like home. This Savory Mushroom and Gruyère Bread Pudding Recipe is exactly that — a golden, custardy wonder loaded with tender mushrooms and melted Gruyère cheese. It’s perfect for cozy weekend brunches, holiday gatherings, or anytime you want a make-ahead crowd-pleaser that feels fancy but is surprisingly easy to pull off. Trust me, once you try this, you’ll be making it again and again.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Savory Mushroom and Gruyère Bread Pudding Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Savory Mushroom and Gruyère Bread Pudding Recipe was inspired by a chilly evening when I wanted something rich, warm, and packing layers of flavor without spending hours in the kitchen. What sets it apart is the way those wild mushrooms soften down, mingling so perfectly with sharp, nutty Gruyère cheese and herbs. The first bite delivers a golden crust with a luxuriously creamy interior that feels like a big hug after a long day.
Why You’ll Love This
This recipe combines simple ingredients into a surprisingly sophisticated dish with layers of juicy mushrooms, fresh herbs, and creamy cheese. It’s a showstopper that’s as easy as it is delicious.
- Texture That Melts: Soft, custard-soaked bread with a golden, toasty top.
- Flavor Layers You’ll Crave: Earthy mushrooms meet nutty Gruyère and fragrant herbs.
- Quick to Master: Minimal hands-on time; most of the magic happens in the oven.
- Perfect Anytime Meal: Great for breakfast, lunch, dinner, or entertaining guests.
The Essentials: Ingredients That Do the Work
Choosing the right ingredients here makes all the difference to your Savory Mushroom and Gruyère Bread Pudding Recipe. I find using a mix of sourdough and brioche gives the bread a perfect balance of tang and buttery softness that soaks up the custard beautifully. The mushrooms should be wild or mixed varieties for depth, and fresh herbs like sage and thyme really lift the dish.
- Sourdough & Brioche Bread: Opt for day-old or slightly dried bread to absorb custard without turning mushy.
- Wild Mushrooms: Choose meaty varieties like shiitake, cremini, or oyster for a rich, earthy bite.
- Gruyère Cheese: Freshly grated for that nutty melt that enriches every forkful.
- Fresh Herbs: Sage and thyme add aromatic warmth that complements mushrooms perfectly.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Savory Mushroom and Gruyère Bread Pudding Recipe to Life
Step 1 — Gather, Chop, and Prep
Start by gathering your ingredients so nothing slows you down mid-cook. Tear your sourdough and brioche into 1-inch cubes and let them dry out a day or two ahead if you can. If you’re short on time, pop them in a warm oven to dry quickly. Roughly chop the mushrooms and slice your shallots and celery finely. The key here is even chopping so everything cooks evenly — the mushrooms should look juicy but not soggy, and the herbs finely sliced to release their flavor.
Step 2 — Heat, Stir, and Build Flavor
Melt two tablespoons of butter over medium-high heat until it’s foamy and toasty-smelling. Toss in the mushrooms, hearing that satisfying sizzle as they begin to sweat and soften. When they start to break down and release their juices, add the shallots, celery, sage, and thyme. Stir constantly so nothing sticks and you’ll smell the aroma deepen in minutes. Toss in garlic and cook until fragrant, then splash in some white wine and let it bubble, carrying away the alcohol but leaving richness behind. This step builds the savory backbone of your bread pudding — you'll notice how intensely flavorful it becomes before even baking.
Step 3 — Finish and Taste-Test
Once your mushroom mixture is ready, whisk together eggs, warm water, cream, milk, salt, and a pinch of red pepper flakes until smooth. Layer half your bread cubes in a greased baking pan, then half the mushroom mixture, followed by half the custard mixture. Repeat with the next layers, cover tightly, and refrigerate for at least three hours or overnight. When baking, let the pudding sit at room temperature before topping with Parmesan cheese and baking until set and golden. I always let it cool slightly before serving to lock in that creamy texture. Taste carefully after baking — you might want to sprinkle a bit more salt or pepper to balance everything out perfectly.
Pro Moves to Elevate It
I’ve found a few tricks that make this Savory Mushroom and Gruyère Bread Pudding Recipe truly shine. Slow and steady mushrooms with plenty of butter bring out their deepest flavor, while chilling the assembled pudding tightens the custard so the texture holds beautifully. Plus, a little patience letting it rest before serving makes all the difference!
- Heat Wisdom: Keep your pan hot enough to brown mushrooms without burning; medium-high usually does the trick.
- Timing Trick: Refrigerate the pudding overnight if possible to let the custard fully soak in and flavors marry.
- Make-Ahead Strategy: Assemble a day ahead and bake fresh before serving — it’s a lifesaver for busy days.
- Common Slip-Up: Don’t overload the pan when cooking mushrooms; crowding causes steaming, not browning.
Switch It Up: Creative Variations
This Savory Mushroom and Gruyère Bread Pudding Recipe is a fantastic base, and you can easily switch it up depending on what you have on hand or the occasion. Add some sautéed leeks for a slight sweetness, swap Gruyère for sharp cheddar for a tangier bite, or toss in caramelized onions for extra depth. It’s your playground to customize and impress!
When You’re Feeling Bold
If you like a little heat, sprinkle in some chopped jalapeños or a dash more red pepper flakes. For a meaty twist, I’ve added crispy pancetta or sausage before layering. You can even swap fresh herbs for rosemary or tarragon to create a different herbaceous profile. These bold moves make this recipe your signature, every time you make it fresh.
Storage & Reheating Tips
This bread pudding keeps beautifully in the fridge for 3 to 4 days. To freeze, wrap tightly in foil and place in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through and the top is crisp again. Avoid microwaving if you want to maintain that creamy yet toasty texture — oven reheating is always best to keep it tasting fresh.
Serving Inspiration
I love serving this Savory Mushroom and Gruyère Bread Pudding Recipe with a fresh green salad or roasted vegetables for a hearty meal. For brunch, pair it with crispy bacon or smoked salmon and a simple fruit salad. When you want to fancy it up, drizzle a bit of truffle oil over the top or serve with a light cream sauce infused with herbs. A glass of crisp white wine or a rich herbal tea rounds it out beautifully.
Frequently Asked Questions
Absolutely! Look for sturdy breads with some texture, like French country loaf or even a crusty whole grain. Avoid too soft sandwich breads which can get overly mushy.
You could try swapping dairy milk and cream for plant-based alternatives and use a vegan cheese substitute, but the traditional custardy texture depends on eggs and dairy. For a vegan version, consider a tofu-based custard and mushroom mix.
No worries! You can use vegetable broth or a mild chicken broth instead. The wine adds brightness, but broth keeps the mushrooms flavorful and moist.
Yes! Assemble it and freeze before baking. When ready, bake straight from the freezer—just add extra baking time and cover with foil until it’s heated through and bubbly.
Notes & Handy Tools
A good nonstick skillet or a heavy-bottomed sauté pan helps cook mushrooms evenly without burning. A sharp chef’s knife makes chopping herbs and shallots easier, and a box grater ensures your Gruyère melts smoothly. A 9×13-inch glass or ceramic baking dish works best to distribute heat evenly, and don't forget plastic wrap and foil for overnight chilling! A mixing bowl large enough to hold all the layers without spilling will make your assembly calm and organized.
PrintFull Recipe
Savory Mushroom and Gruyère Bread Pudding Recipe
A rich and savory bread pudding featuring sourdough and brioche, wild mushrooms, fresh herbs, and melted gruyere and parmesan cheeses, perfect for a comforting brunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 minced garlic
Liquids and Seasonings
- 4 tablespoons unsalted butter divided
- ¼ cup white wine
- 1 teaspoon kosher salt divided
- Pinch of black pepper
- Pinch of red pepper flakes
Egg Mixture
- 7 large eggs
- 1 cup warm water
- 1 ¾ cups heavy cream
- 1 ½ cups whole milk
Cheese
- 1 ½ cups (6 ounces) freshly grated gruyere cheese
- 1 cup (4 ounces) grated parmesan cheese
Instructions
- Dry the Bread: Dry out the bread by letting it sit out on a baking sheet for 1-2 days. For a quick option, bake it on a sheet pan at 200°F for 1 hour.
- 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 sweat and start to break down. Stir in the shallots, celery, fresh chopped sage, and thyme, cooking for 2-3 minutes more. Add the minced garlic and cook another 1-2 minutes until fragrant. Pour in the white wine, season with ¼ teaspoon salt and black pepper to taste, then cook an additional 3-4 minutes to cook off the alcohol. Transfer this mixture to a large mixing bowl.
- Prepare the Custard: In a separate bowl, whisk the eggs with warm water until combined. Add the heavy cream, whole milk, ¾ teaspoon kosher salt, and a pinch of red pepper flakes, whisking to combine. Stir in the grated gruyere cheese.
- Assemble the Pudding: Grease a 9×13-inch baking pan. Arrange half of the bread cubes in the bottom, allowing some pieces to overlap. Spread half of the mushroom mixture evenly over the bread, then pour half of the egg and cream mixture on top. Repeat with the remaining bread, mushrooms, and egg mixture. Cover with plastic wrap and foil and refrigerate overnight or at least 3 hours.
- Bake: Preheat the oven to 350°F. Remove the pudding from the refrigerator and let it sit at room temperature for 20 minutes. Remove plastic wrap and foil, then top with fresh grated parmesan cheese. Bake uncovered for 45-50 minutes until the center is set and does not jiggle.
- Cool and Serve: Let the bread pudding cool for 10-15 minutes before serving to allow it to set.
Notes
- Using a combination of sourdough and brioche breads adds both texture and a balance of tangy and sweet flavors to the pudding.
- Drying the bread helps it absorb the custard without becoming soggy. If short on time, baking the bread at low temperature is a great alternative.
- Wild mushrooms can be substituted with cremini or button mushrooms if unavailable.
- For a richer flavor, allow the assembled pudding to rest overnight, but at least 3 hours is sufficient.
- Ensure the baking pan is well greased to prevent sticking and make serving easier.
- Letting the pudding rest before baking and after baking helps achieve the best texture.
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