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Recipes

Mushroom and Gruyère Bread Pudding

By Marie Simmons

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Nonstick vegetable oil spray

2

tablespoons olive oil

1

pound assorted fresh mushrooms (such as crimini, button, and stemmed shiitake), thinly sliced

1

cup chopped onion

1

/2 cup dried porcini mushrooms, * broken into pieces

2

tablespoons chopped fresh tarragon

2

garlic cloves, minced

1

/4 cup Madeira

2

cups whole milk

4

large eggs

1

/2 teaspoon salt

1

/2 teaspoon ground black pepper

12

slices white bread, crusts trimmed

3

/4 cup grated Gruyère cheese

3

/4 cup freshly grated Parmesan cheese

Need to make a substitution?

Preparation

  1. Step 1

    Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl.

    Step 2

    Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

    Step 3

    Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours.

    Step 4

    Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

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