Wild-Mushroom Bread Pudding Recipe

Name: Wild-Mushroom Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces); 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed; 1/2 cup finely chopped shallot; 2 tablespoons unsalted butter; 1/2 cup finely chopped flat-leaf parsley; 2 large garlic cloves, finely chopped; 2 cups half-and-half; 4 large eggs; 1/2 cup grated Parmigiano-Reggiano; Equipment: 8 (6-ounce) ramekins

Servings: persons

4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
1/2 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
2 cups half-and-half
4 large eggs
1/2 cup grated Parmigiano-Reggiano
Equipment: 8 (6-ounce) ramekins

1
Preheat oven to 350u00b0F with rack in middle.
2
Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
3
Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
4
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.
5
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.
6
Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
7
Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.

359

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 10 ingredients. The key ingredients include: 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces), 1 1/2 pounds mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed, 1/2 cup finely chopped shallot, 2 tablespoons unsalted butter, and more.

Yes, Wild-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.

Wild-Mushroom Bread Pudding

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