Wild Mushroom Bread Pudding
Elevate your comfort food game with this decadent Wild Mushroom Bread Pudding, a savory twist on a classic favorite. This recipe combines earthy, sautéed wild mushrooms like shiitake, cremini, and oyster with the satisfying texture of day-old French or sourdough bread cubes. Tossed in a luscious custard made with heavy cream, whole milk, and Parmesan cheese, and infused with fresh herbs like thyme and parsley, this hearty dish is baked to golden perfection. Perfect as a side dish for special occasions or a main course for cozy dinners, this bread pudding is a flavorful symphony of creamy, crispy, and umami-rich elements. Don't miss this crowd-pleasing recipe that’s easy to prepare and ideal for showcasing the rich, savory depth of wild mushrooms!
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (French or sourdough)
- 12 ounces Mixed wild mushrooms (e.g., cremini, shiitake, oyster)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves (minced) Garlic
- 1 (finely chopped) Shallot
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (chopped)
- 4 large Eggs
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Spread the cubed bread on a baking sheet and lightly toast in the oven for 10 minutes to dry it out. Set aside.
Clean and roughly chop the wild mushrooms into bite-sized pieces.
In a large skillet, heat the butter and olive oil over medium heat. Add the shallot and cook for 2 minutes until softened.
Add the garlic to the pan and cook for 30 seconds until fragrant.
Add the mushrooms to the skillet in batches, if necessary, and sauté for 5-7 minutes until they release their moisture and become golden brown.
Stir in the thyme, parsley, salt, and pepper. Remove from heat and set the mushroom mixture aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, Parmesan cheese, salt, and pepper until combined.
Add the toasted bread cubes and sautéed mushroom mixture to the egg and cream mixture. Gently toss to ensure the bread is fully soaked.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
Allow the bread pudding to rest for 10 minutes before serving.
Nutrition Facts
Calories |
8591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.0 g | 433% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 16548 mg | 719% | |
| Total Carbohydrate | 1044.1 g | 380% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 52.9 g | ||
| Protein | 299.8 g | 600% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3774 mg | 290% | |
| Iron | 56.7 mg | 315% | |
| Potassium | 3856 mg | 82% | |
*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.
