Savory Mushroom Bread Pudding

Savory Mushroom Bread Pudding

Savory Mushroom Bread Pudding

A ridiculously easy recipe. Very little time to prep, and your friends will love it. May be easily doubled or tripled for large events. Make lots. It will get eaten.


2 tablespoons extra-virgin olive oil
8 ounces mixed MYCOPIA mushrooms, or single variety*
3 tablespoons chopped shallot
1 level teaspoon dried thyme
a dash of worcestershire sauce
1/8 teaspoon of nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1 1/2 cups half and half
1 1/2 cups grated gruyere, gouda or cheese of your choice
about 3 1/2 cups cubed firm bread (day old is better


Rough chop the mushrooms with the largest pieces being about the size of an olive. Sauté the mushrooms and shallot in the olive oil until wilted and slightly browned.

Whisk together the remaining ingredients except the cubed bread. If your bread is fresh, dry the cubed bread on a sheet pan in a 250 degree oven for twenty minutes. Allow to cool. Fold together the cheese/egg mixture, mushrooms and bread. Let stand at least fifteen minutes for the bread to fully absorb the custard. (That’s important.)

Pour into a lightly greased 8” x 8” pan and bake in a 350° for about 45 minutes or until set and lightly golden on top. Let stand a few minutes before serving. Serves 6-8.

Complementary Wines: Chardonnay, Rioja

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