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
- 1/4 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 3/4 cups heavy cream
- 1 1/2 cups whole milk
Cheese
- 1 1/2 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 1/4 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, 3/4 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.
