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Creamy Bread Pudding with Mushrooms and Gruyère Delight

This savory bread pudding combines earthy mushrooms, fragrant herbs, and rich Gruyère cheese, making it perfect for breakfast, brunch, or dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American, Savory
Calories: 520
Ingredients Method Notes

Ingredients
  

Bread Base
  • 22 ounces Sourdough and brioche bread, torn into 1-inch cubes
  • 4 tablespoons Unsalted butter, divided
Vegetable Mixture
  • 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
Custard
  • 7 Large eggs
  • 1 cup Warm water
  • 1 3/4 cups Heavy cream
  • 1 1/2 cups Whole milk
  • A pinch Red pepper flakes
Cheese Topping
  • 1 1/2 cups Gruyère cheese, freshly grated
  • 1 cup Parmesan cheese, grated

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Tear your sourdough and brioche bread into 1-inch cubes and place them in a large mixing bowl.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallots and celery; sauté until soft, about 3 minutes.
  4. 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.
  5. Deglaze the skillet with white wine and simmer until most of the liquid evaporates. Set aside.
  6. 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 and Bake
  1. Pour the vegetable mixture into the bowl with the bread cubes and gently mix.
  2. Pour the custard over the bread and mix until well combined.
  3. Grease a 9x13-inch baking dish with the remaining butter and pour in the bread mixture, spreading it evenly.
  4. Top with Gruyère and Parmesan cheese.
  5. Cover with foil and bake for 30 minutes.
  6. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and the custard sets.
  7. Let the pudding sit for about 10-15 minutes before serving.

Notes

Serve this creamy delight hot out of the oven. Pair with a crisp salad or sautéed greens. Options for variations include Mediterranean style or Southwestern twist.