Creamy Bread Pudding with Mushrooms and Gruyère Delight is not your ordinary bread pudding. This savory twist combines the delightful flavors of earthy mushrooms, fragrant herbs, and rich cheeses to create a dish that’s perfect for breakfast, brunch, or even a cozy dinner. Imagine digging into a warm, creamy pudding that oozes cheesy goodness with every spoonful. It’s a comforting and indulgent dish that reflects both sophistication and homey charm.
Why Make This Creamy Bread Pudding with Mushrooms and Gruyère Delight
This recipe is an ideal choice for several reasons. First, it showcases the versatility of bread pudding, which is often classified as a dessert but can easily transition into the savory realm. Using hearty sourdough and brioche lends the pudding a delightful texture that holds up beautifully against the creamy custard. The combination of wild mushrooms and Gruyère cheese creates a depth of flavor that is both earthy and gourmet. Plus, it’s an excellent way to use up leftover bread, making it a practical dish for any home cook.
How to Make Creamy Bread Pudding with Mushrooms and Gruyère Delight
Making this savory bread pudding is fairly simple and requires just a bit of prep. Start by preparing your bread cubes, which will soak in a rich custard made with eggs, cream, and milk. Sauté the mushrooms along with shallots, garlic, and celery to build a flavorful base. Once combined, whisk together your custard ingredients and mix everything in a baking dish. This layered approach ensures every bite is packed with flavor, and a golden-brown topping adds a satisfying crunch.
Ingredients:
- 22 ounces Sourdough and brioche bread (torn into 1-inch cubes)
- 4 tablespoons Unsalted butter (divided)
- 8 ounces Wild mushrooms (roughly chopped)
- 2 Shallots (thinly sliced)
- 3 stalks Celery (diced small)
- 6-8 Fresh sage leaves (thinly sliced)
- 1 tablespoon Fresh thyme
- 3 cloves Garlic (minced)
- 1/4 cup White wine
- 1 teaspoon Kosher salt (divided)
- A pinch Black pepper
- 7 Large eggs
- 1 cup Warm water
- 1 3/4 cups Heavy cream
- 1 1/2 cups Whole milk
- A pinch Red pepper flakes
- 1 1/2 cups Gruyère cheese (freshly grated)
- 1 cup Parmesan cheese (grated)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bread: Tear your sourdough and brioche bread into 1-inch cubes and place them in a large mixing bowl.
- Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallots and celery; sauté until soft, about 3 minutes. Add the garlic, mushrooms, sage, thyme, 1/2 teaspoon of salt, and black pepper; cook until the mushrooms have released their moisture and are tender, about 5 minutes. Deglaze the skillet with white wine and simmer until most of the liquid evaporates. Set aside.
- Make the Custard: In a separate bowl, whisk together eggs, warm water, heavy cream, and whole milk. Add the remaining salt and a pinch of red pepper flakes.
- Combine Mixtures: Pour the vegetable mixture into the bowl with the bread cubes and gently mix. Then, pour the custard over the bread and mix until well combined.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish with the remaining butter and pour in the bread mixture, spreading it evenly. Top with Gruyère and Parmesan cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and the custard sets.
- Cool and Serve: Let the pudding sit for about 10-15 minutes before serving. Enjoy warm!
Nutritional Information
Each serving (based on 8 servings) contains approximately:
- Calories: 520
- Total Fat: 35g
- Saturated Fat: 21g
- Cholesterol: 250mg
- Sodium: 780mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 23g
How to Serve Creamy Bread Pudding with Mushrooms and Gruyère Delight
Serve this creamy delight hot out of the oven as a main dish for brunch or lunch. Pair it with a crisp salad for a well-rounded meal or some sautéed greens for extra flavor. A light drizzle of balsamic glaze or a sprinkle of fresh herbs can elevate the plating and present a gourmet touch.
How to Store Creamy Bread Pudding with Mushrooms and Gruyère Delight
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes until warm throughout. You may need to cover it with foil to prevent the cheese from over-browning during reheating.
Expert Tips for Perfect Creamy Bread Pudding with Mushrooms and Gruyère Delight
- Bread Choices: Feel free to mix different types of bread or even a little stale bread that needs using up; it works wonderfully!
- Cheese Alternatives: If Gruyère is hard to find, substitute it with fontina or aged cheddar for a different flavor profile.
- Veggie Variations: Add other vegetables like spinach, leeks, or bell peppers for a different twist.
- Overnight Option: Prepare the mixture a night before and let it sit in the fridge overnight. This allows the bread to absorb the custard fully.
Delicious Variations
- Mediterranean Style: Add sun-dried tomatoes, spinach, and feta cheese for a taste of the Mediterranean.
- Southwestern Twist: Incorporate roasted corn, diced peppers, and pepper jack cheese, topped with avocado slices for serving.
- Wild Mushroom Medley: Use a mix of wild mushrooms like shiitake, oyster, and cremini for a flavorful mushroom blend.
Frequently Asked Questions
- Can I use different kinds of bread? Yes! Any sturdy bread works well; just make sure it’s not overly soft. Sourdough, French bread, or even whole wheat can be great choices.
- Can I prepare this recipe in advance? Absolutely. You can prepare everything up to the baking step, cover it tightly, and place it in the refrigerator overnight. Just increase the baking time by 10-15 minutes.
- Is it possible to freeze leftovers? Yes, you can freeze the cooled leftovers for up to a month. Thaw it in the fridge overnight and reheat in the oven.
Conclusion
Creamy Bread Pudding with Mushrooms and Gruyère Delight is a luscious and satisfying dish that brings comfort and gourmet flair together. Its versatility allows for endless customization, making it perfect for any occasion. Whether you’re hosting a brunch or simply treating yourself, this savory bread pudding is sure to impress. So, gather your ingredients, channel your inner chef, and indulge in this rich, creamy recipe that is bound to become a favorite. Happy cooking!
Creamy Bread Pudding with Mushrooms and Gruyère Delight
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Tear your sourdough and brioche bread into 1-inch cubes and place them in a large mixing bowl.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallots and celery; sauté until soft, about 3 minutes.
- Add the garlic, mushrooms, sage, thyme, 1/2 teaspoon of salt, and black pepper; cook until the mushrooms have released their moisture and are tender, about 5 minutes.
- Deglaze the skillet with white wine and simmer until most of the liquid evaporates. Set aside.
- In a separate bowl, whisk together eggs, warm water, heavy cream, and whole milk. Add the remaining salt and a pinch of red pepper flakes.
- Pour the vegetable mixture into the bowl with the bread cubes and gently mix.
- Pour the custard over the bread and mix until well combined.
- Grease a 9x13-inch baking dish with the remaining butter and pour in the bread mixture, spreading it evenly.
- Top with Gruyère and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and the custard sets.
- Let the pudding sit for about 10-15 minutes before serving.