Savory Bread Pudding with Mushrooms and Parmesan Cheese
Transform your stale bread into something extraordinary with this Savory Bread Pudding with Mushrooms and Parmesan Cheese. Perfect as a decadent side dish or satisfying vegetarian main course, this recipe combines golden cubes of crusty bread with earthy cremini mushrooms sautéed in butter and garlic, all nestled in a rich, creamy Parmesan-infused custard. Fresh thyme adds a hint of herbal brightness, while a finishing touch of parsley elevates the presentation. With an inviting mix of textures—crispy edges and a soft, custard-filled center—this baked dish is as comforting as it is elegant. Ideal for holiday gatherings or a cozy dinner, it’s a flavor-packed way to use up leftover bread while showcasing wholesome ingredients.
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Recipe Information
Ingredients
- 8 cups day-old crusty bread (e.g., sourdough or French bread)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and become golden brown. Stir in the thyme leaves and remove from heat.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, grated Parmesan cheese, salt, and black pepper until smooth.
Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all the bread is coated. Gently press the bread down to help it absorb the liquid.
Evenly distribute the sautéed mushrooms and onions over the top of the bread mixture.
Bake in the preheated oven for 40-45 minutes, or until the bread pudding is golden brown on top and the custard is set in the center.
Remove from the oven and let the dish cool for about 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or light main course, and enjoy!
Nutrition Facts
Calories |
7617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 118.8 g | 594% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 14793 mg | 643% | |
| Total Carbohydrate | 1052.7 g | 383% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 71.0 g | ||
| Protein | 283.7 g | 567% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 2824 mg | 217% | |
| Iron | 58.0 mg | 322% | |
| Potassium | 4376 mg | 93% | |
*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.
