Mushroom and Gruyère Bread Pudding
A sophisticated yet simple savory bread pudding that combines earthy mushrooms with nutty Gruyère cheese in a custardy seasoned bread base. Perfect for brunch, dinner, or elegant side dishes.
Equipment
- Large skillet,
- large mixing bowl,
- 9x13-inch baking dish,
- oven
Ingredients
Bread
- 6 cups day-old artisan bread cubes (sourdough or challah preferred, cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 16 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 tsp fresh thyme chopped (or ½ tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp smoked paprika optional
- 1½ cups shredded Gruyère cheese divided (substitute Swiss or sharp white cheddar if needed)
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C). Spread bread cubes on baking sheet and toast for 10-15 minutes until lightly golden and firm. Remove and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and cook 5-7 minutes until translucent.
- Add minced garlic and sliced mushrooms to skillet. Cook 8-10 minutes until mushrooms release liquid and brown.
- Season mushroom mixture with thyme, salt, and black pepper. Cook 1 additional minute, then remove from heat.
- In a large bowl, whisk eggs, milk, heavy cream, Dijon mustard, and smoked paprika until smooth.
- Add toasted bread cubes and mushroom mixture to custard. Gently fold to coat bread evenly. Stir in 1 cup of shredded Gruyère.
- Grease a 9x13 inch baking dish. Pour bread pudding mixture into dish, spreading evenly.
- Sprinkle remaining ½ cup Gruyère cheese over the top.
- Cover dish loosely with foil. Bake 30 minutes. Remove foil and bake 20-30 more minutes until top is golden and cheese bubbly. A knife inserted should come out mostly clean.
- Let bread pudding rest 10-15 minutes. Garnish with chopped parsley and serve.
Notes
Toast bread to prevent sogginess and absorb custard better. Try adding rehydrated dried porcini for extra umami. Make ahead by assembling up to step 7, refrigerating overnight, then baking with extra time.