077 / 100 · Sides Worth Passing Around
Savory Mushroom Bread Pudding
6 side-dish portions Active 25 min Total 1 hr 40 min
Bread pudding can be savory, and this mushroom version makes good use of bread that has lost its fresh softness. The cubes absorb an egg-and-milk custard while browned mushrooms and Swiss cheese thread flavor through the middle. It bakes with crisp corners and a tender, set interior rather than a loose sauce. Let the assembled dish stand briefly before baking so the bread has time to drink in the liquid. The result can accompany roast poultry or sit at the center of a vegetable supper.
Brown the mushrooms before adding custard
Mushrooms hold a great deal of water. Cooking them in a broad pan lets that water evaporate and gives their surfaces time to color. If they are piled into a narrow pan, the bread pudding may taste steamed and become wetter than intended. Spread them out, stir occasionally, and wait until the skillet looks dry before moving on. The onion softens in the same pan and catches the browned flavor left behind.
Read the center, not just the crust
A browned top can appear before an egg custard is cooked through. Check the temperature in the center of the dish, avoiding the pan itself, and look for a filling that is set rather than flowing between the bread cubes. A short rest after baking makes it easier to portion. Bread with a sturdy crumb, such as a plain country loaf, keeps some shape; very soft sandwich bread produces a more uniform, custardy texture.
A flexible role at the table
For a side dish, six portions leave space for a main and another vegetable. For a smaller meatless supper, divide the same bake into four larger servings and add a crisp salad. Keep the bread size and custard quantities unchanged; simply change how you portion the finished dish. The mushrooms and cheese provide plenty of savory character without a prepared seasoning blend.
Ingredients
- 8 ounces day-old country bread, cut into 1-inch cubes (225 g; about 6 loose cups)
- 2 tablespoons unsalted butter (28 g), plus a little for greasing
- 12 ounces cremini mushrooms, sliced (340 g)
- 1 small onion, finely diced (100 g)
- 1 teaspoon fresh thyme leaves
- 4 large eggs
- 2 cups whole milk (480 ml)
- 3/4 teaspoon fine salt
- 1 cup shredded Swiss cheese (100 g)
- 2 tablespoons chopped flat-leaf parsley
Set out
2-quart baking dish, about 8 inches square, Large skillet, Large mixing bowl, Whisk, Instant-read thermometer
Allergens
Wheat, egg, milk. Check ingredient labels and substitutions.
Make it
- Butter a 2-quart baking dish. If the bread still feels very fresh, spread it on a tray and dry it in a 300°F/150°C oven for 10–12 minutes without browning. Let cool.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their liquid evaporates and they begin to brown.
- Add the onion and lower the heat to medium. Cook for 5 minutes until soft, then stir in the thyme. Remove from the heat and cool for 5 minutes.
- Whisk the eggs, milk, and salt in a large bowl. Fold in the bread, mushroom mixture, cheese, and parsley. Transfer to the prepared dish and press any dry cubes gently into the custard.
- Leave for 20 minutes while the oven heats to 350°F/175°C. Gently press the bread down once more.
- Bake for 35–40 minutes, until puffed and golden and the center reaches 160°F/71°C. If the top colors too quickly, cover loosely with foil.
- Rest for 10 minutes before spooning into portions.
A useful detail
The total time includes a 20-minute soaking period and a 10-minute rest; drying very fresh bread adds about 10 minutes.
Make it your own
- Use Gruyere in place of Swiss cheese.
- Replace 4 ounces (115 g) of the mushrooms with finely chopped cooked, well-drained broccoli.
Keep it well
Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat covered portions to 165°F/74°C, uncovering briefly to crisp the top.