Wild Mushroom and Gruyère Bread Pudding

Day-old bread soaks up a savory egg custard with deeply browned wild mushrooms, thyme, and Gruyère, then bakes to a bronzed top and tender center.

125 min

8 side-dish servings

A browned slice of mushroom and Gruyère bread pudding shows bread cubes held in a creamy savory custard.

Ingredients

1 lb sturdy day-old country bread, cut into 1-inch cubes

1 tbsp olive oil

4 tbsp unsalted butter, divided

1 1/2 lb mixed wild mushrooms, trimmed and sliced

1 medium shallot, finely diced

2 garlic cloves, minced

1 tbsp fresh thyme leaves

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

3 large eggs

1 1/2 cups heavy cream

1 cup whole milk

1 tsp Dijon mustard

1/4 tsp ground nutmeg

1 1/2 cups grated Gruyère, divided

2 tbsp chopped fresh parsley

Equipment

Oven-safe baking dish · Baking sheet · Wide skillet · Large mixing bowl · Instant-read thermometer

Assemble ahead

Cover the assembled, unbaked dish and refrigerate for up to 24 hours. Bake straight from cold, allowing an extra 10-15 minutes for the center to set.

Keep the texture savory

Cook mushroom moisture away before assembly; a dry, browned mushroom mixture keeps the custard creamy rather than watery.

Toast and brown

01. Heat the oven to 350 F and toast the oiled bread cubes until dry at the edges; a dry surface helps them absorb custard without collapsing.

02. Butter the base and sides of the oven-safe dish so the set edges release cleanly.

03. Brown mushrooms in batches over medium-high heat; wait until their moisture cooks away before looking for golden edges.

Season and assemble

04. Soften shallot with garlic, thyme, salt, and pepper after the mushrooms brown, keeping the garlic fragrant rather than dark.

05. Whisk eggs, heavy cream, milk, Dijon, nutmeg, and the remaining salt until the custard is even.

06. Toss the toasted bread with mushrooms and some Gruyère so each serving gets a balanced mix.

07. Pour custard over the bread, press gently, rest for 20 minutes, then add the remaining cheese; for make-ahead, cover and chill up to 24 hours.

Bake and serve

08. Bake at 350 F until the center reaches 160 F and the top is browned, usually 35-40 minutes; a cold make-ahead dish needs an extra 10-15 minutes.

09. Rest for 15 minutes so slices settle, then finish with parsley and serve warm.