Best Mushroom Bread Pudding Recipes

MUSHROOM AND LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

MUSHROOM BREAD PUDDING

Steps:

• Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
• In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
• In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
• Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
• Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
• When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

MUSHROOM & SPINACH BREAD PUDDING

Steps:

• Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

WILD-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 350°F with rack in middle.
• Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
• Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
• Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
• Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
• Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
• Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.

WILD MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.
• In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.
• In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.
• Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.
• Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.
• Bake for 45 minutes or until the top is golden brown and the custard is set.

WILD-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly butter 8 x 8 x 2-inch glass baking dish.
• Heat oil in heavy large pot over medium-high heat.
• Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
• Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
• Add bread cubes; toss to coat. Let stand 15 minutes.
• Stir in mushroom mixture.
• Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.
• Serves 6 as a side dish.
• 90.2% would make this recipe again
• I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well.
• Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down.
• Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute.
• Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on.
• Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more.
• Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350.
• This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.

MUSHROOM BREAD PUDDING

Steps:

• Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
• Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
• Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
• Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.

MAKE-AHEAD SAUSAGE AND MUSHROOM SAVORY BREAD PUDDING

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
• In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
• Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
• Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.

WILD MUSHROOM BREAD PUDDING

Steps:

• Place the stock in a saucepan over medium heat and reduce by half. Add the heavy cream and simmer until the mixture is reduced to 1 1/2 cups. Whisk the milk, eggs and 3/4 teaspoon of the salt together in a mixing bowl. Whisk in the reduced stock mixture and set aside.
• Melt the butter in a large skillet over medium heat. Add the shallots, garlic and thyme and saute until softened, about 5 minutes. Add the sliced mushrooms and cook until wilted, about 10 minutes. Season with the remaining 1/2 teaspoon of salt and pepper to taste.
• Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a layer of bread slices. Top with half of the mushroom mixture. Repeat the layers and top with a third bread layer. Pour the egg mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees. Unwrap the dish and press the bread down into the liquid. Cover the pan with foil and place in a roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the loaf pan. Bake until the pudding is set and the top is puffed and browned, about 2 hours. The pudding can be made ahead and reheated. Cut into slices and serve warm.

WILD-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and sauté until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
• Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

SAVORY WILD MUSHROOM BREAD PUDDING

Steps:

• Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
• In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
• Preheat oven to 350 degrees.
• Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.

CHEESY MUSHROOM BREAD PUDDING CASSEROLE

Steps:

• 1. Heat oven to 375^. Spray a 3-qt. shallow dish with buttery cooking spray. Combine and place prepared bread cubes,onions and mushrooms into the dish.
• 2. Beat together the soup,eggs, milk, thyme,dry mustard and pepper in a medium bowl with a whisk. Pour mixture over bread mixture , pressing the mixture down to coat evenly. Let stand for 30 minutes to soak up liquid. Bake for 35 minutes. Sprinkle cheese over casserole evenly and bake for 10 minutes more or until cheese has melted. Serve with gravy over top of each serving, if desired.

SPINACH, MUSHROOM AND FETA BREAD PUDDING

Steps:

• 1. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the bread cubes, coating evenly. Let stand until the liquid is absorbed -- approx. 15 minutes.
• 2. Preheat the oven to 350 degrees F. Heat a 10-inch cast-iron skillet over medium high heat until hot. Add oil and onions - saute until golden. Stir in mushrooms and saute until mushrooms are wilted - stirring occasionally. Add the garlic, cooking for 1 minute, then adding spinach. Let cool slightly.
• 3. Gently fold in the mushroom mixture, feta and thyme into the bread crumbs.
• 4. Wipe the skillet clean and spray with cooking spray. Add the mixture back into the skillet and bake for approximately 40 minutes until brown on top and done.

MUSHROOM, LEEK & SPINACH BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

BISCUIT BREAD PUDDING WITH SAUSAGE AND MUSHROOM CUSTARD

Steps:

• Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.
• In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve.
• Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly.
• In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season.
• In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine.
• Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften.
• Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.

MUSHROOM & LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don't put mushrooms in water; wipe them with a clean, damp sponge.
• Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1.
• tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE

Steps:

• Heat the oven to 375°F . Coat a shallow 2-quart baking dish with butter. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes. Add the shallot and thyme, stir to combine, and cook for 1 minute. transfer the rehydrated porcinis to the pan and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 cup of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. (If you add the cheese too quickly or stop whisking, the sauce may break. If it does break, sprinkle in cornstarch 1/2 teaspoon at a time and add more cream a splash at a time while whisking until the sauce is bubbling, creamy, and smooth again.) Pour the cheese sauce evenly. bake 15-20

TURKEY-MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the mushrooms and cook until softened, about 7 minutes. Stir in the rosemary, sage, thyme, 1 teaspoon of the salt and pepper. Stir in the turkey.
• Whisk eggs in large bowl. Whisk in milk until well blended. Season with remaining salt and pepper.
• Layer half of the bread cubes in the bottom of an 13-by-9-by-2-inch baking dish. Top with the turkey mixture and then another layer of bread cubes. Pour the milk mixture over all. Bake until the bread is nicely browned and the custard is set, about 1 hour 20 minutes.

MUSHROOM AND ONION BREAD PUDDING

Steps:

• Coat a 13X9" baking dish with nonstick cooking spray.
• In a 10" saute pan over medium heat, melt the butter, add the onion, and cook, stirring until they begin to turn a golden color, about 10 minutes.
• Add the mushrooms and cook them until golden brown, another 6-8 minutes.
• Remove the pan from the heat.
• In a large mixing bowl, whisk together the eggs, soup mix, heavy cream, and Worcestershire.
• Stir in the bread cubes until they are well coated.
• Stir in the onions and mushrooms.
• Pour the mixture into the prepared dish and sprinkle the cheese.
• Refrigerate for at least 12 hours before baking Peheat the oven to 350F.
• Bring the pudding to room temperature, and then bake it until it is golden brown, 35-45 minutes.
• Let the pudding rest 10 minutes before serving.

MUSHROOM AND GRUYèRE BREAD PUDDING

Steps:

• Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.
• Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.