Mushroom Bread Pudding
Mushroom Bread Pudding makes a great appetizer or side dish for all kinds of recipes. Sauteed mushrooms, mustard, cheese, milk, and cream come together to create a rich bread pudding with deep, earthy, savory flavor.
When you think of bread pudding, you probably think of sweet desserts, but we’re here to tell you that they can be so much more! While we make our fair share of sweet bread puddings, we also love making savory versions like this mushroom bread pudding.
We love to make this bread pudding variation for all kinds of occasions, from parties to weeknight dinners. In fact, we just made this pudding to go with our ribeye steaks. The savory, rich mushroom flavor is perfect with all kinds of main dishes or served in bowls as an appetizer or snack.
Table of contents
❤️ Why You’ll Love This Recipe
- It uses a handful of limited ingredients to make.
- It’s a quick and easy recipe that only takes about 35 minutes.
- Its rich, earthy, savory flavor pairs well with chicken, beef, pork, or seafood.
🛒Ingredients
You’ll only need a few simple ingredients to make this recipe. You probably have everything except the mushrooms in your kitchen right now.
Everything you need to make this mushroom bread pudding is listed here, but you can find the exact amounts in the recipe card at the end of the post.
- French bread – slightly stale
- Eggs
- Milk
- Heavy cream
- Mustard
- Garlic powder
- Fresh thyme
- Grated white cheddar cheese
- Mushrooms
- Butter
🔪 How to Make Mushroom Bread Pudding
Making this bread pudding is a straightforward affair, and it only takes about 50 minutes from start to finish. Even beginners can make this rich, delicious dish.
Step 1: Prep
Preheat the oven to 375 degrees and spray or grease a 9x13x2 baking pan. Set aside.
Step 2: Saute the Mushrooms
Clean and slice the mushrooms. Then, saute them in butter until golden brown.
Step 3: Make the Custard Mixture
Whisk the eggs, milk, cream, mustard, garlic powder, and fresh thyme.
Step 4: Coat the Bread
Slice the bread into 1-inch cubes. Then, add the bread cubes and custard mixture to a large bowl and mix until thoroughly coated.
Step 5: Layer the Bread Pudding
Add half the bread mixture to the prepared pan. Then, top it with half the cheese and the mushrooms. Top with the rest of the bread mixture and the remaining cheese.
Step 6: Bake
Bake the bread pudding for 35 minutes until golden brown. Let the bread pudding stand for 10 to 15 minutes before serving.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Mushrooms – Use your favorite mushrooms to create different bread pudding flavors.
- Spicy – Add red pepper flakes for a kick of heat and flavor.
- Cheese – Use your favorite cheese for this recipe. Any cheese will work well.
- Challah Bread – Challah bread is an excellent choice for this bread pudding, as well.
If you love this unexpected bread pudding flavor, then we think you’ll enjoy our maple pecan butterscotch bread pudding.
🥄 Equipment
- Measuring cups and spoons
- 9x13x2 baking dish
- Mixing bowl
🥫 Storage
Refrigerate this bread pudding for up to 3 days in an air-tight container. For longer storage, wrap the bread pudding in plastic wrap, place it in an air-tight, freezer-safe container, and freeze it for up to 3 months.
What to Serve with Mushroom Bread Pudding
The earthy, savory flavor of this bread pudding makes a delicious appetizer or side dish. Pair it with all kinds of recipes like:
- Your favorite appetizers
- Beef, pork, chicken, or seafood
- BBQ, smoked, baked, or fried main courses
💭 Tips
- Cube your bread and let it sit out the night before to get stale. This allows it to soak up the custard more readily.
- Bring your eggs to room temperature before whisking the custard mixture together.
- Thoroughly coat your bread cubes and let them sit for a few minutes to soak up the custard adequately.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Bead pudding is a bread-based dessert or side dish made with stale bread, eggs, milk or cream, and a form of fat. It can be sweet or savory and contain a variety of ingredients.
If you take your bread pudding out too soon, the custard won’t have time to fully cook, resulting in runny or soggy bread pudding. In addition, if you use fresh bread, the bread pudding can be soggy.
If you bake your bread pudding for too long or you don’t adequately coat your bread pieces, your pudding will come out dry.
🍽 More Recipes
Do you enjoy mushrooms? Then try these delicious recipes:
- Slow Cooker Chicken Mushroom Stroganoff
- Slow Cooker Mushroom Steak Bites
- Creamy Garlic Mushroom Chicken
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mushroom Bread Pudding
Equipment
- Measuring Cups and Spoons
- 9x13x2 baking dish
- Mixing Bowl
Ingredients
- 1 loaf of french bread slightly stale works best!
- 8 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons mustard
- 1 teaspoon garlic powder
- 1 tablespoons fresh thyme
- 2 ½ cups grated cheese pictured is white cheddar
- 10 ounces mushrooms plus butter for frying
Instructions
- Preheat the oven to 375 degrees.
- Clean and slice the mushrooms and place in a medium sized saucepan and saute with butter until golden brown.
- In a large bowl, whisk the eggs, milk, cream, mustard, garlic powder, and fresh thyme.
- Slice the bread into about 1” cubes. Place in a very large bowl and pour the egg mixture over the top of the bread and gently fold until all the bread has been thoroughly coated.
- Spray/grease a 9” x 13” x 2” pan. Scoop about half of the bread into the bottom of the pan.
- Next, place the mushrooms, followed by half of the cheese sprinkled evenly over both layers. Top with the remaining bread, followed by the remaining cheese.
- Place in the oven to bake for about 35 minutes, until the top has turned a nice golden brown. If it looks too brown, but hasn’t baked long enough, place a piece of foil over it to keep the top from burning.
- After fully baking, remove and let it sit for about 10-15 minutes before serving.
- Place any leftovers in an airtight container in the refrigerator for up to 3 days.
