Wild Mushroom Bread Pudding

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My friend Nancy shared this recipe with me many years ago and it is one of my favorites. It is a wonderful side dish for the Holidays that utilizes any combination of mushrooms. One mushroom that enhances the flavor is the shiitake but the baby Portobellos (cremini) are also a good choice.

I usually serve it only on special occasions because it is high in calories with lots of cream, eggs and butter. You can alter it to a healthier version but in this case I would recommend you just have a small piece and Enjoy!

Serves 8
Prep time: 25 minutes
Total time: 1:25

Ingredients:

  • 3 tablespoons butter
  • 6 ounces each button and Portobello mushrooms (cremini)
  • 6 ounces shiitake, oyster, or chantrelle (any combination) if available
  • 4 garlic cloves, minced
  • 1 tablespoon each fresh basil, parsley, sage and thyme, chopped
  • 5 large eggs
  • 2 cups whipping cream
  • 1 cup milk
  • ¼ cup plus 2 tablespoons freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 6 cups French bread cut into cubes

    Instructions:
    Preheat oven to 350º F.
    Lightly butter 8 inch square baking dish. Heat butter in heavy large skillet over medium heat and add the mushrooms, continue cooking until mushrooms release liquid then reabsorbs. Then add garlic, basil, parsley, sage and thyme. Sauté 1 minute more. Remove from heat and season to taste with salt and pepper.

    Whisk eggs, cream, milk, and ¼ cup cheese in a large bowl to blend. Add bread cubes and toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to a baking dish and sprinkle with remaining cheese. Bake until pudding is brown and puffed and set in the center.

    Terri’s Tips:

  • This recipe can be made ahead and frozen by wrapping tightly with aluminum foil. Remove from freezer, place on a baking sheet and heat in 350 degree oven for about 30 minutes. It will not dry out if you slightly undercook the casserole before freezing
  • I use Shitake, cremino, oyster and button mushrooms because together they have a great combination of flavor
  • When sauteing the mushrooms don't use high heat, it will make the mushrooms tough and prevent the flavors from developing

    Cooking Wiser:

  • Replace whipping cream with milk and add 2 tablespoons flour
  • Use egg beaters
  • Replace butter with canola oil