Mushroom Bread Pudding Recipe

Name: Mushroom Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sourdough + rye bread cubes; 25 ounces mixed mushrooms; 1/4 cup brown onion, chopped; 1 tablespoon butter; 1/4 cup fresh parsley, chopped; 1 clove garlic, minced; 1/2 cup whole milk; 1/2 cup single cream; 2 eggs; 1/4 cup Parmesan, grated; 1/2 teaspoon nutmeg, grated; salt + pepper

Servings: persons

2 cups sourdough + rye bread cubes
25 ounces mixed mushrooms
1/4 cup brown onion, chopped
1 tablespoon butter
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1/2 cup whole milk
1/2 cup single cream
2 eggs
1/4 cup Parmesan, grated
1/2 teaspoon nutmeg, grated
salt + pepper

1
Preheat the oven to 180C. Bake bread cubes in a shallow pan for 10 minutes until golden. Cut mushrooms into 1/4 inch pieces.
2
Saute the onion in butter in a small saucepan until soft, three minutes. Add the mushrooms and cook until moisture from the mushrooms has evaporated, about 15 minutes. Add parsley and garlic and cook an additional 2 minutes.
3
Whisk together the egg, milk, cream, cheese, nutmeg and salt and pepper. Stir in mushrooms and bread and let stand 10 minutes until the egg mixture is absorb
4
Butter 4 ramekins. Spoon in mixture and bake on a metal tray for 30 to 35 minutes, until firm to the touch. Serve warm.

296

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 12 ingredients. The key ingredients include: 2 cups sourdough + rye bread cubes, 25 ounces mixed mushrooms, 1/4 cup brown onion, chopped, 1 tablespoon butter, and more.

Yes, Mushroom Bread Pudding 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 Bread Pudding

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