There’s nothing quite like the heartwarming scent of a Savory Bread Pudding wafting through the kitchen, pulling everyone together around the table. One chilly evening, after a long week, I decided to create a dish that was not only comforting but also packed with flavor. That’s when I stumbled upon the idea of mixing wild mushrooms, creamy gruyere cheese, and fresh herbs to elevate the classic bread pudding.
The beauty of this recipe lies in its versatility; it can easily transition from a cozy family dinner to a stunning centerpiece for a gathering with friends. The layers of sourdough and brioche soak up a rich custard infused with garlic and white wine, ensuring every bite is bursting with deliciousness. Plus, it’s a fantastic way to use up leftover bread, breathing new life into old pantry staples!
So, roll up your sleeves and let’s create a dish that not only warms the belly but also nourishes the soul. You’ll wonder why you ever settled for takeout!
Why is Bread Pudding with Mushrooms and Gruyere so special?
Crowd-Pleasing Delight: This bread pudding is destined to impress guests at any gathering.
Flavor Explosion: The combination of earthy mushrooms, creamy gruyere, and fresh herbs delivers depth and richness.
Easy Preparation: With simple steps, this dish is achievable for home cooks at any skill level.
Versatile Serving Options: Enjoy it as a side dish, brunch item, or even a stand-alone meal!
Make-Ahead Convenience: Prepare it the night before, allowing the flavors to meld for perfect timing.
This savory recipe is the ultimate comfort food, bringing everyone together for a warm and satisfying meal.
Bread Pudding with Mushrooms and Gruyere Ingredients
For the Bread Base
• Sourdough and brioche bread – 22 ounces, torn into 1-inch cubes for a delightful texture.
For the Sautéed Mixture
• Unsalted butter – 4 tablespoons, divided, for rich flavor in the sauté.
• Wild mushrooms – 8 ounces, roughly chopped to add an earthy depth.
• Shallots – 2, thinly sliced for a mild, onion-like sweetness.
• Celery – 3 stalks, diced small to bring a fresh crunch.
• Fresh sage leaves – 6-8, thinly sliced to infuse aromatic flavor.
• Fresh thyme – 1 tablespoon, perfect for enhancing the overall taste.
• Garlic – 3 cloves, minced, for that irresistible savory punch.
• White wine – 1/4 cup, balancing flavors and elevating the dish.
• Kosher salt – 1 teaspoon, divided, essential for seasoning.
• Black pepper – A pinch to add warmth.
For the Custard
• Large eggs – 7, acting as the binding agent for this creamy bread pudding.
• Warm water – 1 cup, helping to mix the custard smoothly.
• Heavy cream – 1 3/4 cups for an ultra-rich texture.
• Whole milk – 1 1/2 cups, adding richness and creaminess.
• Red pepper flakes – A pinch for a touch of warmth.
For the Toppings
• Gruyere cheese – 1 1/2 cups (6 ounces), freshly grated for that creamy, nutty goodness.
• Parmesan cheese – 1 cup (4 ounces), grated, for a savory crust that adds a perfect finish.
This Bread Pudding with Mushrooms and Gruyere is the ultimate comfort food solution, wrapping you in layers of flavor and nostalgia!
How to Make Bread Pudding with Mushrooms and Gruyere
-
Dry the Bread: Place torn sourdough and brioche cubes on a baking sheet. Let them dry out for 1-2 days or bake at 200°F for 1 hour until stale. This step enhances the pudding’s texture.
-
Sauté the Vegetables: Melt 2 tablespoons of butter over medium-high heat. Add chopped mushrooms and sauté for 3-4 minutes, until they release moisture. Stir in shallots, celery, sage, and thyme, cooking for 2-3 more minutes until softened.
-
Add Garlic and Wine: Stir in minced garlic and cook for another 1-2 minutes until fragrant. Pour in the white wine along with 1/4 teaspoon of salt and black pepper. Cook for an additional 3-4 minutes to let the alcohol evaporate, then transfer to a large mixing bowl.
-
Make the Custard: In a separate bowl, whisk together the eggs and warm water until well combined. Add the cream, milk, 3/4 teaspoon kosher salt, and a pinch of red pepper flakes. Whisk in the grated gruyere cheese, mixing until smooth.
-
Layer the Ingredients: Grease a 9×13-inch baking pan. Layer half the bread in the bottom, overlapping slightly. Spread half the sautéed mushroom mixture on top evenly, then pour half the egg custard. Repeat layers with the remaining bread, mushrooms, and egg mixture.
-
Chill the Dish: Cover the baking dish with plastic wrap and foil, then refrigerate overnight, or at least for 3 hours. This allows the flavors to meld beautifully.
-
Bake to Perfection: Preheat the oven to 350°F. Remove the bread pudding from the fridge and allow it to sit at room temperature for 20 minutes. Top with freshly grated parmesan cheese. Bake for 45-50 minutes, until set in the center and no longer jiggly. Allow it to cool for 10-15 minutes before serving.
Optional: Serve with a sprinkle of fresh herbs on top for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Bread Pudding with Mushrooms and Gruyere are perfect for busy home cooks looking to save time during the week! You can prepare the entire dish up to 24 hours ahead of time, allowing the layers to meld together beautifully. Simply assemble the bread pudding as instructed, cover it tightly with plastic wrap and foil, and refrigerate for at least 3 hours or overnight. This ensures that the bread soaks up the savory custard, resulting in a more flavorful dish! When you’re ready to bake, take it out and let it sit at room temperature for 20 minutes, then top with parmesan and bake for 45-50 minutes until set. Your family will enjoy delicious comfort food with minimal last-minute effort!
Bread Pudding with Mushrooms and Gruyere Variations
Get ready to explore delightful twists on this classic dish that will elevate your cooking experience!
-
Cheese Swap: Use mozzarella or feta for a different cheesy flavor profile. Both cheeses melt beautifully, adding a rich creaminess to the pudding.
-
Herb Infusion: Experiment with fresh dill or rosemary instead of sage. These herbs bring unique aromatic notes and an extra layer of complexity to the flavor.
-
Vegetarian Delight: Replace wild mushrooms with roasted butternut squash or caramelized onions for a seasonal twist that’s equally delicious and hearty.
-
Gluten-Free: Swap sourdough and brioche with gluten-free bread options, ensuring that everyone can enjoy this comfort dish. Choose a sturdy bread for the best texture.
-
Spicy Kick: Add finely chopped jalapeños or a dash of hot sauce in the egg mixture to bring some heat to your savory pudding. Balance is key!
-
Nutty Crunch: Toss in some chopped walnuts or pecans for added texture and a nutty flavor that complements the creaminess. They also provide a lovely crunch.
-
Protein Boost: Incorporate crumbled sausage or chopped cooked chicken for a heartier meal. The additional protein makes it more filling and satisfying.
-
Citrus Zest: A bit of lemon or orange zest in the egg mixture can brighten the overall flavor, adding a refreshing twist to this rich dish.
Feel free to mix, match, and let your creativity shine while making this bread pudding your own!
Expert Tips for Bread Pudding with Mushrooms and Gruyere
-
Choose Your Bread: Use a mix of sourdough and brioche for a flavorful base. Stale bread absorbs the custard best, preventing sogginess.
-
Sauté Carefully: Don’t rush the sautéing process; allow mushrooms and vegetables to sweat properly. This builds a rich flavor base essential for your bread pudding.
-
Chill for Success: Refrigerating the layered pudding overnight lets the flavors meld together beautifully. If time is tight, aim for at least 3 hours.
-
Egg Mix Precision: Whisk eggs and liquids thoroughly to avoid uncombined clumps. A smooth custard ensures an even texture in your bread pudding.
-
Baking Temperature: Make sure to let your pudding sit at room temperature before baking. This helps with even cooking and prevents a jiggly center.
-
Grate Fresh Cheese: Choose freshly grated gruyere and Parmesan for the best melt and flavor. Pre-packaged cheese might lack that luscious creaminess that elevates the dish.
How to Store and Freeze Bread Pudding with Mushrooms and Gruyere
Fridge: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a cozy meal.
Freezer: For longer storage, wrap the bread pudding tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place thawed bread pudding in a preheated oven at 350°F for 20-25 minutes or until heated through. This will revive its creamy texture beautifully.
Make-Ahead: You can prepare the bread pudding with mushrooms and gruyere ahead of time and refrigerate overnight before baking, enhancing the flavors!
What to Serve with Bread Pudding with Mushrooms and Gruyere?
Imagine the delight of pairing your comforting bread pudding with flavors that dance harmoniously on your palate.
-
Crispy Green Salad: A refreshing mix of greens and a light vinaigrette balances the rich, creamy texture of the bread pudding.
-
Roasted Garlic Asparagus: The nutty flavor of roasted asparagus enhances the earthy notes from the mushrooms, making it a delightful companion.
-
Sautéed Spinach with Lemon: Brightly cooked spinach adds freshness while the splash of lemon cuts through the bread pudding’s richness.
-
Savory Herb Quinoa: This hearty grain dish provides a chewy texture alongside the softness of the pudding, creating a satisfying meal.
-
Zesty Tomato Bruschetta: A bite of tart tomatoes and fresh basil brings a refreshing brightness to the richness of the bread pudding.
-
Sparkling White Wine: A chilled sparkling wine complements the dish beautifully, with its effervescence enhancing the overall dining experience.
-
Chocolate Mousse: For dessert, this rich, airy treat offers a sweet contrast to the savory bread pudding, rounding off the meal on a luxurious note.
These pairings will elevate your dining experience, making every bite even more unforgettable!
Bread Pudding with Mushrooms and Gruyere Recipe FAQs
How do I choose the right mushrooms for this recipe?
Absolutely! For the best flavor, I recommend using a mix of wild mushrooms, like cremini, shiitake, or oyster mushrooms. Look for mushrooms that are firm, plump, and free from dark spots. Fresh mushrooms should have a lovely aroma and should be stored in a paper bag in the fridge for up to a week.
What’s the best way to store leftover bread pudding?
Very! Store any leftover bread pudding in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing. When you’re ready to enjoy it again, simply reheat individual portions in the microwave for a cozy and quick meal!
Can I freeze Bread Pudding with Mushrooms and Gruyere?
You can! Simply wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. For reheating, allow it to thaw overnight in the fridge, and then pop it in a preheated oven at 350°F for 20-25 minutes until it’s heated through.
What should I do if my bread pudding comes out too soggy?
That can happen if the bread isn’t dried out enough before layering. If you find it soggy, let it sit in the oven a bit longer or reduce the cream and milk in the custard next time. For even better results, try drying your bread cubes thoroughly for 1-2 days beforehand or use a lower-fat cream to strike that perfect balance.
Is this recipe suitable for those with gluten allergies?
Unfortunately, this recipe, as it stands, isn’t gluten-free due to the sourdough and brioche bread. If you’re cooking for someone with gluten sensitivities, consider using gluten-free bread alternatives. The texture might differ, but it can still turn out delicious!
Can my pets eat this bread pudding?
It’s best to keep this recipe away from pets. Ingredients like garlic and onions (found in shallots) can be toxic to dogs and cats, so it’s safer to enjoy this dish as a delightful treat just for yourself!
Creamy Bread Pudding with Mushrooms and Gruyere Delight
Ingredients
Equipment
Method
- Dry the Bread: Place torn sourdough and brioche cubes on a baking sheet. Let them dry out for 1-2 days or bake at 200°F for 1 hour until stale.
- Sauté the Vegetables: Melt 2 tablespoons of butter over medium-high heat. Add chopped mushrooms and sauté for 3-4 minutes. Stir in shallots, celery, sage, and thyme for 2-3 more minutes.
- Add Garlic and Wine: Stir in minced garlic and cook for another 1-2 minutes. Pour in white wine with 1/4 teaspoon of salt and black pepper. Cook for an additional 3-4 minutes.
- Make the Custard: Whisk together the eggs and warm water. Add cream, milk, 3/4 teaspoon kosher salt, and red pepper flakes. Whisk in grated gruyere cheese.
- Layer the Ingredients: Grease a baking pan. Layer half the bread, sautéed mixture, and custard. Repeat layers.
- Chill the Dish: Cover and refrigerate overnight, or for at least 3 hours.
- Bake to Perfection: Preheat oven to 350°F. Bake for 45-50 minutes. Cool for 10-15 minutes before serving.