Savory Bread Pudding with Mushrooms and Gruyere Delight

This Savory Bread Pudding with Mushrooms and Gruyere combines custardy bread with melted cheese, perfect for Thanksgiving or a hearty breakfast.

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Prep Time 1

Cook Time 50

Soaking Time 3

Total Time 4 50

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bread Base

8 cups Sourdough & Brioche Bread Provides structure and absorbs custard; French or Italian bread can also be used.
2 tablespoons Unsalted Butter Adds richness and helps sauté vegetables; divide into portions for cooking and greasing.

For the Filling

8 ounces Wild Mushrooms A mix of crimini, shiitake, and oyster for depth and umami.
1 cup Shallots Enhances savory aroma and natural sweetness.
2 stalks Celery Stalks Adds crunch and freshness.
1 tablespoon Fresh Sage Introduces earthy herbal notes.
1 tablespoon Fresh Thyme Enhances flavor.
3 cloves Minced Garlic Essential for flavor.
1 cup White Wine Offers acidity and depth.

For the Custard Mixture

2 teaspoons Kosher Salt Essential for seasoning.
1 teaspoon Black Pepper Adds a touch of spice.
7 large Eggs Provides richness and structure.
2 cups Warm Water Helps thin the custard.
2 cups Heavy Cream Adds luxurious richness.
1 cup Whole Milk Contributes creaminess.
1 teaspoon Red Pepper Flakes Adds a hint of heat.

For the Topping

1 cup Freshly Grated Gruyere Cheese Melts beautifully, adding a rich flavor.
1/2 cup Grated Parmesan Cheese Optional for extra garnish before baking.

Equipment

Baking Dish
Skillet
Mixing Bowl

Method

Step‑by‑Step Instructions

Prepare the Bread: Dry out torn pieces of sourdough and brioche bread for 2-3 days or bake at 200°F for 1 hour.
Sauté Vegetables: Melt butter, add mushrooms, shallots, and celery; sauté for 5-7 minutes, then stir in garlic, sage, thyme, and white wine.
Make the Custard: Whisk together eggs, warm water, cream, and milk; season with salt and red pepper flakes, then fold in gruyere.
Layer Ingredients: Grease a baking dish and layer with bread, sautéed vegetables, and custard, repeating until ingredients are used.
Soak: Cover and refrigerate overnight or at least 3 hours.
Bake: Preheat oven to 350°F, sprinkle with parmesan, and bake for 45-50 minutes.
Cool and Serve: Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 18gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 250mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Allow soaking for at least 8 hours for best texture. Avoid overbaking to keep the pudding soft.

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