Wild Mushroom Bread Pudding

Wild Mushroom Bread Pudding

Savory wild mushrooms take center stage in this rich bread pudding. Use a blend of whatever fresh seasonal mushrooms you like in this dish- hen of the woods, king oyster, porcini, shiitake, and portobello mushrooms also work well. Depending on the variety of mushrooms you choose to use, you may want to buy a few extra ounces, as you will likely trim away a fair amount while preparing the mushrooms for cooking (stems, root ends, and any other tough or woody bits should be discarded).


  • 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 oz.)
  • 1½ lbs. mixed fresh wild mushrooms (chanterelle, cremini, and oyster), trimmed
  • ½ cup finely chopped shallots
  • 2 tablespoons unsalted butter
  • ½ cup  finely chopped flat-leaf parsley
  • 2 large garlic cloves, finely chopped
  • 2 cups half-and-half
  • 4 large eggs
  • ½ cup grated Parmigiano-Reggiano

Equipment: 8 (6-ounce) ramekins


  1. Preheat oven to 350° F with rack in middle.
  2. Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
  3. Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
  4. Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes.
  5. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
  6. Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  7. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
  8. Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
  9. Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes.
  10. Unmold puddings and discard parchment.

Makes 8 servings

Cooks’ notes:

Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not unmold pudding from baking dish).

Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature.

Pudding can be assembled (but not baked) 2 hours ahead and chilled, covered.