Wild Mushroom Bread Pudding

We blog about this recipe here.

Wild Mushroom Bread Pudding

  • Servings: 6
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This is perfect with the turkey breast recipe – a nice alternative to a bread stuffing.  I prefer a sweet artisan French bread, but you may also like a challah or brioche bread.


  • 2 c half-and-half
  • 4 large eggs
  • 1/2 c grated parmesan cheese
  • 4 c of dried bread cubes cut into 1″ pieces (see notes above)
  • salt and pepper
  • 2 T butter
  • 12 oz wild mushrooms (chanterelle, cremini, oyster) or common button mushrooms, diced (about 1/2″ pieces)
  • 1/2 c finely chopped shallots
  • 1/2 c finely chopped parsley
  • 2 cloves garlic, minced
  • Preheat oven to 350 degrees.  Butter a 2-qt shallow baking dish.

In a large bowl whisk together the half-and-half, eggs, and cheese, along with 1/2 tsp salt and 1/4 tsp pepper.  Stir in the dried bread cubes and let sit while you cook the mushrooms.  You want the bread to absorb some of the egg mixture, so stir occasionally.

In a medium skillet over medium heat, melt the butter and saute the shallots for a few minutes, then add the mushrooms, salt and pepper, and continue cooking and occasionally stirring  until the liquid given off by the mushrooms has evaporated – about 10 minutes.  Add the parsley and garlic and cook another few minutes.  Let the mixture cool a little and then add to the bread mixture, mixing well.

Transfer the mushroom mixture into the baking dish and bake for approximately 35-40  minutes.  The top should be golden brown and the custard set.

Remove from the oven and let rest a few minutes before serving. 

The bread pudding can be prepared a day ahead of time, refrigerated, then brought to room temperature and baked.  Perfect for the busy holiday season. Recipe brought to you by BigLittleMeals.com and Andy and Ann.


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