Mushroom Bread Pudding
Transform your mealtime into something extraordinary with this savory Mushroom Bread Pudding, a decadent twist on the classic dish. Packed with earthy cremini mushrooms, caramelized onions, and a medley of Gruyere and Parmesan cheeses, this recipe combines rustic bread cubes soaked in a creamy custard with the rich flavors of fresh thyme and garlic. Perfect as a satisfying main course or a crowd-pleasing side dish, this baked delight boasts a golden, cheesy crust and a tender, custardy interior. Whether you're hosting a brunch, holiday gathering, or simply craving comfort food, this versatile dish is easy to prepare and sure to impress. Don't forget the optional fresh parsley garnish for a pop of color and freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 450 grams cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups day-old bread, cubed
- 6 eggs
- 2 cups heavy cream
- 1 cup milk
- 1 cup Parmesan cheese, grated
- 1 cup Gruyere cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
Add the minced garlic to the skillet and cook for another 1-2 minutes, until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become golden brown, about 8-10 minutes. Stir in the fresh thyme, salt, and pepper, then remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, and Parmesan cheese until well combined.
Add the cubed bread to the mixing bowl and let it soak in the custard mixture for 5-7 minutes, gently tossing to ensure all the bread is evenly coated.
Fold the sautéed mushrooms and onions into the bread mixture until evenly distributed.
Transfer the mixture to the greased baking dish, spreading it out evenly with a spatula. Scatter the shredded Gruyere cheese over the top.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set in the center.
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
7347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.2 g | 453% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1911 mg | 637% | |
| Sodium | 12442 mg | 541% | |
| Total Carbohydrate | 762.8 g | 277% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 74.3 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 3478 mg | 268% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 4506 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
