This Mushroom Bread Pudding recipe is a delicious and hearty dish perfect for brunch or a weeknight dinner; it features toasty pieces of country bread, earthy mushrooms, and a savory custard mixture, all baked in a 3-quart dish.
With the addition of Parmesan and Mexican cheese, this dish will satisfy your cravings. Don't worry if you're vegetarian or vegan; modifications can easily suit your dietary preferences.
How to Make Mushroom Bread Pudding
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Heat the olive oil and butter in a large (12-inch) sauté pan over medium heat.
Add the leeks, onion, celery, garlic, and poblano pepper and cook over medium heat for 8 to 10 minutes, until the vegetables are tender.
Stir in the mushrooms, sage, rosemary, sherry, ½ teaspoon beef Bouillon, and pepper and cook for 10 to 12 minutes, stirring occasionally until most liquid evaporates.
Off the heat, stir in the cilantro or parsley. Combine both kinds of cheese in a medium bowl and set aside. Whisk the eggs, cream, chicken stock, and 1 cup of cheese in a large mixing bowl. Add the bread cubes and mushroom mixture, stirring well to combine.
Stir well and pour into a buttered 3-quart baking dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of cheese mixture and bake the Mushroom Bread Pudding for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. Enjoy!
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Recipe
Easy Mushroom Bread Pudding
Ingredients
- 1 pound (½-inch-diced) bread cubes from a country-style bread, crusts removed
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cups sliced leeks , white and light green parts (4 leeks)
- 1½ pounds cremini mushrooms stem trimmed and ¼-inch-sliced
- 1 large onion , diced
- 1 large poblano pepper , diced
- 3 large celery stalks , half lengthwise and sliced
- chopped
- 4 garlic , minced
- 5 sage leaves , finely chopped
- 2 sprigs rosemary , leaves finely chopped
- ¼ cup medium or dry sherry
- 1½ teaspoons ground black pepper
- ½ teaspoon Knorr beef bouillon
- ½ cup cilantro or flat-leaf parsley , chopped
- 5 large eggs
- 1½ cups heavy cream
- 1½ cups water combined with 1 tablespoon Knorr vegetable bouillon
- 1 cup Parmesan cheese , shredded
- ½ cups Mexican cheese , shredded
Instructions
- Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Mushroom Bread Pudding Ready to Bake
For the Mushroom Mixture:
- Heat the olive oil and butter in a large (12-inch) sauté pan over medium heat. Add the leeks, onion, celery, garlic, and poblano pepper and cook over medium heat for 8 to 10 minutes, until the vegetables are tender.
- Stir in the mushrooms, sage, rosemary, sherry, ½ teaspoon beef Bouillon, and pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the cilantro or parsley.
For the Savory Custard:
- In a medium bowl, combine both kinds of cheese and set aside. In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the cheese mixture. Add the bread cubes and mushroom mixture, stirring well to combine.
To Bake the Mushroom Bread Pudding:
- Stir well and pour into a buttered 3-quart baking dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of cheese mixture and bake the Mushroom Bread Pudding for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. Enjoy!
Notes
- To store: Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate it for 3-4 days. If you have any leftovers, you can freeze them for up to 2-3 months.
- To reheat: Preheat your oven to 350°F (180°C). Remove the plastic wrap or aluminum foil and cover the baking dish with foil. Bake it for about 20-30 minutes, until heated through. You can also reheat individual servings in the microwave on medium heat for about 1-2 minutes.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
