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: 3 cups sliced assorted fresh wild mushrooms (8 oz, cremini, portobello, chanterelle, shiitake, oyster); 2 medium shallots, sliced (1/4 cup); 3 garlic cloves, minced; 2 tablespoons olive oil; ¼ cup dry sherry or ¼ cup dry white wine; 8 ounces rosemary focaccia bread (cut into 1-inch pieces) or 8 ounces onion focaccia bread (cut into 1-inch pieces); 4 eggs, lightly beaten; 2 cups half-and-half or 2 cups light cream; 1 cup shredded gruyere cheese (4 oz.); 1 tablespoon snipped fresh thyme; 1 tablespoon snipped fresh rosemary; ½ teaspoon salt; ½ teaspoon fresh coarse ground black pepper

Servings: persons

3 cups sliced assorted fresh wild mushrooms (8 oz, cremini, portobello, chanterelle, shiitake, oyster)
2 medium shallots, sliced (1/4 cup)
3 garlic cloves, minced
2 tablespoons olive oil
¼ cup dry sherry or ¼ cup dry white wine
8 ounces rosemary focaccia bread (cut into 1-inch pieces) or 8 ounces onion focaccia bread (cut into 1-inch pieces)
4 eggs, lightly beaten
2 cups half-and-half or 2 cups light cream
1 cup shredded gruyere cheese (4 oz.)
1 tablespoon snipped fresh thyme
1 tablespoon snipped fresh rosemary
½ teaspoon salt
½ teaspoon fresh coarse ground black pepper

1
Grease eight 10-ounce ramekins or individual casseroles; set aside.
2
In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender.
3
Carefully add sherry.
4
Simmer, uncovered, until liquid has evaporated.
5
Transfer mixture to a large bowl; stir in focaccia pieces.
6
In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper.
7
Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
8
Divide mixture among the prepared casseroles.
9
Cover and chill for 2 to 24 hours.
10
Preheat oven to 325; bake, uncovered, for 35-40 minutes or until a knife inserted near the centers comes out clean.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups sliced assorted fresh wild mushrooms (8 oz, cremini, portobello, chanterelle, shiitake, oyster), 2 medium shallots, sliced (1/4 cup), 3 garlic cloves, minced, 2 tablespoons olive oil, 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.

That's it — enjoy your meal!

Wild Mushroom Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions