Wild Mushroom Bread Pudding Recipe
Indulge in our Wild Mushroom Bread Pudding, a savory twist on a classic favorite. This dish features a rich blend of earthy wild mushrooms and creamy custard, all lovingly baked into a golden-brown delight. Each bite is a perfect harmony of textures, with the crusty edges giving way to a tender, flavorful center. Finished with a drizzle of truffle oil and a sprinkle of fresh herbs, this comforting dish is a true celebration of rustic flavors that will warm your soul.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Mushrooms
In a skillet over medium heat, melt a tablespoon of butter. Add the wild mushrooms and sauté until they are tender and any moisture has evaporated, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt and black pepper, then set aside.
- 2
Prepare the Bread
Tear the stale bread into bite-sized pieces and place them in a large mixing bowl. Set aside.
- 3
Make the Custard Mixture
In a separate bowl, whisk together the eggs, heavy cream, milk, grated Parmesan cheese, chopped thyme, salt, and black pepper until well combined.
- 4
Combine Ingredients
Pour the custard mixture over the torn bread, adding the sautéed mushrooms. Gently mix until the bread is fully coated and has absorbed the liquid.
- 5
Bake the Pudding
Preheat the oven to 350°F (175°C). Grease a baking dish with butter. Transfer the bread mixture into the prepared dish, spreading it out evenly. Bake for 35-40 minutes, or until the top is golden brown and the custard is set.
- 6
Serve
Remove from the oven and allow to cool slightly before serving. This wild mushroom bread pudding can be served warm or at room temperature.
