Print

Savory Mushroom and Herb Bread Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 38 reviews

This savory bread pudding features a delightful mix of sourdough and French bread cubes combined with sautéed crimini mushrooms, Vidalia onions, and celery in a rich herb-infused custard sauce. Baked to golden perfection with a creamy interior and crispy top, it makes a comforting side dish or vegetarian main course perfect for any occasion.

Ingredients

Bread

  • 8 cups 1-inch cubed bread (mix of sourdough and French bread)

Vegetables and Herbs

  • 2 cups crimini mushrooms, finely diced
  • 2 cups Vidalia onion, diced
  • 1 cup celery, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped

Other Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 2/3 cup heavy cream
  • 3 large eggs

Instructions

  1. Preheat Oven. Set your oven to 350°F (180°C) to warm up while you prepare the ingredients.
  2. Stale the Bread Cubes. Spread the cubed bread evenly on a large, unlined baking sheet. Bake them for 15-20 minutes, stirring halfway through, until the bread is dry and crisp like croutons but without any browning. Set aside to cool.
  3. Sauté the Vegetables. In a large Dutch oven, melt the butter over medium heat. Add the mushrooms, onions, and celery, sautéing for 10-15 minutes until the onions become translucent and the vegetables soften, stirring occasionally.
  4. Add Herbs and Garlic. Stir in the minced garlic, fresh rosemary, and thyme. Cook for 1-2 minutes until the garlic becomes fragrant.
  5. Simmer the Sauce. Sprinkle the flour over the vegetables, stirring constantly. Gradually pour in the chicken broth while stirring to avoid lumps. Season with salt and pepper and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes, stirring occasionally until thickened. Remove from heat and let cool completely, about 1 hour, to prevent cooking the eggs in the custard.
  6. Prepare the Custard. In a separate bowl, whisk together the eggs and heavy cream until fully combined.
  7. Combine Bread and Sauce. Once the sauce is cooled to at least room temperature, add the toasted bread cubes and toss to coat them evenly in the sauce. Then mix in the egg and cream custard blend thoroughly.
  8. Grease the Baking Dish. Butter an 8.5 x 11.5 inch baking dish generously to prevent sticking.
  9. Bake the Bread Pudding. Pour the bread mixture into the prepared dish and place it in the preheated oven. Bake for 25-35 minutes, depending on the pan depth, until the internal temperature reaches 165°F. For a golden, crispy top, turn on the broiler for 2-3 minutes at the end but watch carefully to avoid burning.
  10. Serve. Garnish with fresh thyme leaves, serve warm, and enjoy this comforting and savory bread pudding.
  11. Store Leftovers. Place any leftovers in an airtight container and refrigerate for 4-5 days for best freshness.

Notes

  • Make sure the sauce is completely cooled before mixing with eggs to prevent curdling.
  • Use day-old or slightly stale bread for the best texture in the pudding.
  • An 8.5 x 11.5 inch baking dish is recommended; adjust baking times if using a different size or deeper dish.
  • Broiling at the end is optional but gives a lovely crispy crust; watch carefully to avoid burning.
  • This bread pudding is vegetarian if you substitute vegetable broth for chicken broth.
  • Store leftovers in an airtight container only to maintain moisture and prevent drying out.

Find it online: https://justsosavory.com/savory-mushroom-and-herb-bread-pudding-recipe/