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 tablespoons olive oil; 6 ounces shiitake mushrooms, stemmed, caps thickly sliced; 6 ounces oyster mushrooms, thickly sliced; 6 ounces crimini mushrooms, thickly sliced; 2 portobello mushrooms, stems and gills removed, caps thickly sliced; 4 teaspoons chopped garlic; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh parsley; 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 5 large eggs; 2 cups whipping cream; 1 cup milk (do not use low-fat or nonfat); 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese; 3/4 teaspoon salt; 1/2 teaspoon ground pepper; 6 cups 1-inch cubes crustless day-old French bread (about 6 ounces)

Servings: persons

3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces crimini mushrooms, thickly sliced
2 portobello mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups 1-inch cubes crustless day-old French bread (about 6 ounces)

1
Preheat oven to 350F.
2
Lightly butter 8 x 8 x 2-inch glass baking dish.
3
Heat oil in heavy large pot over medium-high heat.
4
Add all mushrooms, garlic, basil, parsley, sage and thyme and saute until mushrooms are tender and brown, about 15 minutes.
5
Remove pot from heat.
6
Season mixture to taste with salt and pepper.
7
Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.
8
Add bread cubes; toss to coat.
9
Let stand 15 minutes.
10
Stir in mushroom mixture.
11
Transfer to prepared dish.
12
Sprinkle 2 tablespoons cheese over.
13
Bake until pudding is brown and puffed, and set in center, about 1 hour.
14
Serve warm.

803

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 ounces shiitake mushrooms, stemmed, caps thickly sliced, 6 ounces oyster mushrooms, thickly sliced, 6 ounces crimini mushrooms, thickly sliced, 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