Savory Mushroom Bread Pudding

Chef Anne Churchill is full of great recipe ideas, especially vegetarian ones like this Savory Mushroom Bread Pudding! Highlighting the nutty flavor of the mushrooms and the chewiness of French bread, this dish is a fantastic side item or main course for those Meatless Mondays or Sunday Brunch!


  • 2 loaves French bread, each 3 feet long (see Note)
  • 1 pound oyster mushrooms
  • 4 tablespoons clarified butter or oil
  • kosher salt
  • 2 tablespoons fresh garlic, minced
  • 6 eggs
  • 1/2 gallon milk
  • 1 cup cream
  • freshly ground nutmeg
  • freshly ground black pepper
  • 2 cups shredded cheese (I use manchego)
  • 1/2 cup ground pecans


Cube bread and toast in a 300-degree oven until a little dry.

Fry mushrooms in clarified butter or oil until brown and crispy. Sprinkle with salt while frying. Add garlic and mix well, then remove from heat.

Break eggs into a large bowl and whisk. Add milk, cream and nutmeg; whisk to blend. Season with salt and pepper. Add bread cubes to egg-milk mixture and stir gently to mix. Let sit to allow bread to soak up the liquid.

Preheat oven to 350 degrees. Butter the bottom of a large (12x8-inch) rectangular baking pan. Spoon half of the bread mixture into baking pan. Top with mushrooms and cheese. Spoon remaining bread mixture evenly over top. Press into pan. Sprinkle with ground pecans. Bake at 350 degrees for about 45 minutes or until brown and puffy.

Note: You can use other bread such as sourdough, which makes for a nice texture and extra tang, but use less bread as it’s more dense.

Serves 12

Recipe contributed by Chef Anne Churchill

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