Mushroom and Fennel Bread Pudding Recipe Recipe

Name: Mushroom and Fennel Bread Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for coating the baking dish; 3/4 cup coarsely chopped white onion; Kosher salt; Freshly ground black pepper; 12 ounces coarsely chopped cremini mushrooms (about 4 cups); 2 cups coarsely chopped fennel (from 1 medium bulb); 2/3 cup finely chopped celery (from 2 medium stalks); 2 cups heavy cream; 1 cup low-sodium chicken, mushroom, or vegetable broth; 4 large eggs; 12 ounces ciabatta or other country-style bread, medium dice (about 8 cups); 1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano); 1 tablespoon finely chopped fresh Italian parsley; 1 teaspoon finely chopped fresh sage leaves

Servings: persons

3 tablespoons unsalted butter, plus more for coating the baking dish
3/4 cup coarsely chopped white onion
Kosher salt
Freshly ground black pepper
12 ounces coarsely chopped cremini mushrooms (about 4 cups)
2 cups coarsely chopped fennel (from 1 medium bulb)
2/3 cup finely chopped celery (from 2 medium stalks)
2 cups heavy cream
1 cup low-sodium chicken, mushroom, or vegetable broth
4 large eggs
12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)
1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano)
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh sage leaves

1
Melt the butter in a large frying pan over medium heat.
2
When it foams, add the onion, season well with salt and pepper, and cook until soft, about 3 minutes.
3
Add the mushrooms, fennel, and celery; season well with salt and pepper; and cook, stirring occasionally, until softened and the mushroom juices have reduced, about 10 minutes.
4
Remove from the heat and let cool slightly in the pan, at least 10 minutes.
5
Heat the oven to 375 degrees F and arrange a rack in the middle.
6
Coat a 13-by-9-inch baking dish with butter and set aside.
7
Whisk together the cream, chicken broth, and eggs in a large bowl until smooth.
8
Add the bread, cooled vegetables, cheese, and herbs to the cream mixture and stir until the bread is well coated.
9
Season well with salt and pepper, then turn into the prepared baking dish.
10
Allow the bread to soak until well saturated, at least 15 minutes.
11
Meanwhile, bring about 10 cups of water to a simmer over high heat in a large pot.
12
Once the bread has soaked and the water is simmering, set the baking dish in a large roasting pan and add enough hot water to reach halfway up the sides of the dish.
13
Bake until the custard is set and the top is lightly browned, about 50 minutes.
14
Serve warm or at room temperature.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for coating the baking dish, 3/4 cup coarsely chopped white onion, Kosher salt, Freshly ground black pepper, and more.

Yes, Mushroom and Fennel Bread Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom and Fennel Bread Pudding Recipe

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