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Mushroom Bread Pudding: A Rich, Savory, and Comforting Recipe

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A rich and savory mushroom bread pudding layered with buttery brioche, earthy porcini mushrooms, tender leeks, fresh sage, and Gruyère cheese. Baked in a creamy custard until golden and beautifully set, it’s a comforting dish perfect for brunch, holidays, or a special dinner.

Ingredients

  • 1 ounce dried porcini mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, plus more for greasing the pan
  • ½ pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced ¼-inch thick
  • 8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
  • 2 small shallots, halved and thinly sliced
  • 2 tablespoons cognac (optional)
  • 2 teaspoons kosher salt, plus more to taste
  • Black pepper, to taste
  • 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed
  • 6 large eggs
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ¼ teaspoon ground cayenne
  • 2 ounces grated Gruyère (about 1 cup)
  • 12 ounces brioche (or 4 to 6 large brioche buns), cut into ½-inch thick slices
  • 1 ounce finely grated Parmesan (about ½ cup)

Instructions

  1. Bring 1 cup of water to a boil in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop. Carefully pour the remaining mushroom soaking liquid into a large bowl, leaving any grit behind. Set aside.
  2. Heat the olive oil and 1 tablespoon butter in a large 12-inch skillet over high heat. Add the fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes.
  3. Reduce the heat to medium. Add the sliced sage, shallots, and chopped porcini mushrooms. Cook, stirring occasionally, until the shallots are translucent, about 3 to 4 minutes. Add the cognac, if using, season with salt and black pepper, and cook for another minute. Transfer the mushroom mixture to a plate.
  4. In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the sliced leeks and a generous pinch of salt. Cook, stirring occasionally, until softened and wilted, about 5 to 7 minutes. Return the mushroom mixture to the skillet, stir to combine, and remove from the heat.
  5. Add the eggs to the large bowl containing the reserved mushroom soaking liquid and whisk until blended. Add the heavy cream, whole milk, cayenne, 1½ teaspoons kosher salt, and plenty of black pepper. Whisk thoroughly, then stir in the grated Gruyère cheese.
  6. Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Spread approximately one-quarter of the mushroom and leek mixture evenly across the bottom of the dish.
  7. Arrange the brioche slices over the mushroom mixture in an overlapping pattern. Distribute the remaining mushroom mixture over the bread, tucking some between the slices. Slowly ladle the custard mixture over the top, ensuring the bread is evenly moistened and the cheese is distributed throughout.
  8. Cover the baking dish and refrigerate overnight to allow the bread to absorb the savory custard.
  9. When ready to bake, remove the bread pudding from the refrigerator about 30 minutes before cooking. Preheat the oven to 350°F (175°C).
  10. Sprinkle the grated Parmesan evenly over the top. Bake for 40 to 45 minutes, or until the custard is set in the center and the pudding is lightly puffed.
  11. For a golden, crispy top, place the pudding under the broiler for 2 to 3 minutes, watching carefully to prevent burning.
  12. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with additional fresh sage, if desired, and serve warm.

Notes

  • Make ahead: Assemble the bread pudding the night before and refrigerate, covered, overnight. This allows the brioche to absorb the custard and develops a richer flavor.
  • Quick preparation: If overnight refrigeration is not possible, allow the assembled pudding to soak in the refrigerator for at least 1 hour before baking. The texture may be slightly less uniform.
  • Mushroom substitutions: Cremini, shiitake, oyster, or wild mushrooms work beautifully. A combination provides the most complex flavor.
  • Porcini soaking liquid: Pour the soaking liquid carefully to avoid transferring any grit or sediment into the custard.
  • Bread options: Brioche creates a rich, tender pudding, but challah or slightly stale French bread can also be used.
  • Cheese substitutions: Comté, Swiss, or aged white Cheddar can replace Gruyère if needed.
  • Alcohol-free option: Omit the cognac or substitute a small splash of vegetable broth.
  • Serving suggestions: Serve warm alongside a crisp green salad, roasted vegetables, or as a savory addition to a holiday brunch.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat covered in a 325°F oven until heated through.
  • Timing: The 1-hour active preparation and cooking estimate excludes overnight refrigeration, the 30-minute warming period, and the 10-minute resting period.

Nutrition

Find it online: https://yumfamilyrecipes.com/mushroom-bread-pudding-a-rich-savory-and-comforting-recipe/