Wild Mushroom-Herb Bread Pudding Recipe

Name: Wild Mushroom-Herb 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, such as cremini, portobello*, chanterelle, and/or stemmed shiitake or oyster (8 ounces); 1/4 cup sliced shallots (2 medium); 3 cloves garlic, minced; 2 tablespoons olive oil; 1/4 cup dry sherry or dry white wine; 6 cups herbed or onion focaccia bread cut into 1-inch pieces (8 ounces); 4 eggs, lightly beaten; 2 cups half-and-half or light cream; 1 cup Gruyere cheese, shredded (4 ounces); 1 tablespoon snipped fresh thyme; 1 tablespoon snipped fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground black pepper

Servings: persons

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

1
1. Grease a 2-quart rectangular baking dish; set aside. In a large skillet cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer until liquid is almost all evaporated. Transfer mixture to a large bowl. Stir in focaccia.
2
2. In a medium bowl combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread. Spoon into prepared dish. Cover; chill for at least 2 hours.
3
3. Preheat oven to 325 degrees F. Bake about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.
4
From the Test Kitchen
5
Quarter portobello mushrooms before slicing.
6
Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, continue as directed.

929

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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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, such as cremini, portobello*, chanterelle, and/or stemmed shiitake or oyster (8 ounces), 1/4 cup sliced shallots (2 medium), 3 cloves garlic, minced, 2 tablespoons olive oil, and more.

Yes, Wild Mushroom-Herb 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-Herb Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions