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: 1/2 pound Brioche Loaf or left over Parker House Buns; 1 pound mix of mushrooms; 1/2 yellow onion, finely chopped; 2-4 garlic cloves, minced; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 teaspoon dried thyme (optional); 1/2 cup shredded cheese (any kind, I used a combo of parmesan and mozzarella); 4 eggs; 2 cups whole milk; salt and pepper to taste

Servings: persons

1/2 pound Brioche Loaf or left over Parker House Buns
1 pound mix of mushrooms
1/2 yellow onion, finely chopped
2-4 garlic cloves, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon dried thyme (optional)
1/2 cup shredded cheese (any kind, I used a combo of parmesan and mozzarella)
4 eggs
2 cups whole milk
salt and pepper to taste

1
Preheat the oven to 350*F and grease a 9x13 baking dish.
2
Cut the stale bread into one-inch cubes and set aside. Heat the butter and oil in a skillet over medium heat. Once melted, add the onions. Let cook for a few minutes until translucent. Add the garlic and let cook for just a minute. Add the mushrooms and dried thyme if using, and cook until softened and slightly browned. Remove from heat and allow to cool slightly.
3
In a big bowl combine the cooked mushroom mixture, bread cubes, and cheese. In a separate bowl, whisk together the eggs and milk. Pour over the bread and mushrooms, then scoop into the prepared baking dish. Sprinkle some salt and pepper over the top then allow to sit for 5-10 minutes so the bread can sop up some of the custard.
4
Bake in preheated oven for 35-40 minutes, or until the custard is set and the tops of the bread are toasted. Allow to cool out of the oven for just a minute or two then serve warm.

438

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1/2 pound Brioche Loaf or left over Parker House Buns, 1 pound mix of mushrooms, 1/2 yellow onion, finely chopped, 2-4 garlic cloves, minced, 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