Easy Mushroom Bread Pudding
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
455 kcal
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Course
Main Course
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Cuisine
American
Easy Mushroom Bread Pudding
Description
Easy Mushroom Bread Pudding starts by baking cubed bread until lightly toasted, ensuring it absorbs custard without becoming soggy. The vegetable filling is prepared by sautéing a mix of aromatic vegetables—including leeks, onions, celery, garlic, and poblano pepper—with cremini mushrooms and herbs like sage and rosemary along with sherry and bouillon for depth and seasoning. This savory mixture is combined with a custard made of eggs, heavy cream, broth, and a blend of Parmesan and Mexican cheeses.
After combining all ingredients, the mixture is baked until set and lightly golden. The result is a creamy yet structured bread pudding with a balance of creamy custard, tender mushrooms, and herb-infused vegetables.
This dish can be served warm as a main or side and holds well for make-ahead occasions. It stores refrigerated for several days and can be frozen for longer preservation. To reheat, it’s best to warm it covered in the oven to maintain moisture.
When freezing, dividing into individual portions can make reheating more convenient. The recipe's steps and notes support thoughtful planning for preparation and storage.
Ingredients
- 1 pound bread country-style; cut into ½-inch diced cubes; crusts removed
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
- 4 cups leek white and light green parts (4 leeks, sliced
- 1½ pounds cremini mushrooms stem trimmed and ¼-inch sliced
- 1 onion diced, large
- 1 poblano pepper diced, large
- 3 celery half lengthwise and sliced, large stalks
- chopped
- 4 garlic , minced
- 5 sage finely chopped, leaves
- 2 rosemary leaves finely chopped, sprigs
- ¼ cup sherry medium or dry
- 1½ teaspoons black pepper ground
- ½ teaspoon Knorr beef bouillon
- ½ cup cilantro chopped, or flat-leaf parsley
- 5 egg large
- 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
- Cool the baked bread pudding to room temperature before refrigerating or freezing to preserve texture.
- Store leftovers in the refrigerator covered for up to 3-4 days or freeze portions tightly wrapped for 2-3 months.
- Reheat by baking covered at 350°F for 20-30 minutes or microwaving individual portions on medium heat for 1-2 minutes.
- This dish can be made ahead, refrigerated for up to 2 days before baking, making it convenient for meal prep or entertaining.
- Properly toasting the bread cubes before mixing helps maintain structure and prevents sogginess in the final dish.
User Reviews
Overall Rating
5
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