Mushroom Bread Pudding

Every time I think of cozy dinners, the warmth of Mushroom Bread Pudding comes to mind. It’s one of those dishes that envelops you like a warm hug after a long day. I remember the first time I made it; the aroma of sautéed onion and mushrooms filled my kitchen, beckoning family members to the dining table. It’s a dish perfect for cool fall evenings, especially when the leaves begin to change and the air turns crisp. The way the bread absorbs the savory flavors of vegetable stock and herbs is simply magical.

This recipe is not just a meal; it’s a comforting reminder of times spent with loved ones, gathered around the table to enjoy hearty, satisfying food. I often prepare it for holiday gatherings or casual weeknight dinners when I want something special yet easy. The beauty of Mushroom Bread Pudding lies in its versatility—it can be a side dish or a main course, depending on your preference. Plus, it’s a fantastic way to use up leftover bread, turning it into something extraordinary!

As the pudding bakes, a beautiful golden crust forms on top, and the rich, creamy inside is the perfect contrast. It’s delicious served warm, drizzled with a bit of olive oil, or as is, showcasing the lovely flavors of nature. Whether you’re having a cozy dinner for two or hosting a gathering, Mushroom Bread Pudding is sure to impress and comfort. Let’s dive into why this recipe deserves a spot in your culinary repertoire.

Mushroom Bread Pudding Shopping List

The ingredients for Mushroom Bread Pudding work harmoniously together to create a dish that is rich in flavor and texture. The combination of toasted bread, earthy mushrooms, and fragrant herbs creates a comforting essence that embodies the spirit of fall. Each ingredient plays a crucial role, from the savory depth of vegetable stock to the freshness of parsley. Let’s explore the key players in this delightful recipe!

• Bread: 1 pound (450g) of firm white sandwich, French, or Italian bread, cut into cubes. This is the base of the dish that absorbs all the flavors.
• Butter: 4 tablespoons (52g) to add richness and flavor.
• Olive Oil: 2 tablespoons (30ml) to sauté the vegetables.
• Onion: 1 medium yellow onion, diced, for sweetness and depth.
• Celery: 2 ribs, diced, to add crunch and freshness.
• Mushrooms: 1 pound (450g) of diced small mushrooms for an earthy flavor.
• Garlic: 2 cloves, minced, for aromatic goodness.
• Fresh Parsley: ¼ cup, chopped, for a burst of freshness.
• Fresh Sage: 2 tablespoons, chopped, which adds a warm, savory flavor.
• Fresh Thyme: 1 tablespoon, chopped, for an aromatic touch.
• Fresh Rosemary: 1 tablespoon, chopped, to enhance the overall flavor profile.
• Salt: 1 teaspoon to balance and enhance the flavors.
• Ground Black Pepper: ½ teaspoon to add a hint of spice.
• Vegetable Stock: 1 ¾ cups (420ml), divided, to moisten the bread.
• Eggs: 2 beaten, for binding the ingredients together.

How to Cook Mushroom Bread Pudding

Cooking Mushroom Bread Pudding is a simple yet rewarding process. Let’s walk through it step by step, ensuring every bite is packed with flavor. Follow along, and you’ll create a dish that not only tastes fantastic but also brings everyone together around the table.

1. To start, preheat your oven to 210°F (100°C). Place your bread cubes on a half-size rimmed baking sheet. Toast the bread in the oven for 90 minutes, flipping every 30 minutes. This process dries out the bread slightly, making it perfect for soaking up the flavors later on. This step can be done a few days ahead, and toasted bread can be stored in an airtight container.
2. Once the bread is toasted, raise the oven temperature to 350°F (180°C) or 160°C for a fan oven. While the oven is heating, take a 9×13 inch casserole dish and spray it with nonstick spray to prevent sticking.
3. In a large 12-inch skillet over medium heat, melt the butter and heat the olive oil. Once melted, add the diced onion and celery. Sauté them until they start to soften, about 5 to 7 minutes. You’re looking for them to become translucent and fragrant.
4. Now, add the diced mushrooms to the skillet. Season with salt and black pepper, and cook until the mushrooms are tender, about 8 to 10 minutes. Stir occasionally to ensure even cooking. You’ll know they’re ready when they’re golden and have released their moisture.
5. Next, add the minced garlic to the skillet. Cook for an additional 30 seconds, just until fragrant, then remove the skillet from the heat. This step ensures the garlic doesn’t burn, which would impart a bitter flavor.
6. In a separate bowl, whisk together the eggs and 1 cup of the vegetable stock. Set this mixture aside for later use.
7. In a large mixing bowl, combine the toasted bread with the mushroom mixture and all the chopped herbs. Toss them together gently to distribute the flavors evenly. The aroma at this stage is absolutely heavenly!
8. Now, pour the egg mixture over the bread and gently toss it with your hands to ensure the bread is well-coated. Next, gradually add the remaining vegetable stock, mixing until the bread is soaked through but still holds its shape. Avoid making it mushy; you want that perfect texture.
9. Once mixed, cover the casserole dish with foil. Bake in the preheated oven for 30 minutes. The Mushroom Bread Pudding is ready when the internal temperature reaches 160°C. After 30 minutes, remove the foil to allow the top to brown, and bake for an additional 10 minutes.
10. When it’s done, take it out of the oven and let it cool slightly before slicing. Serve it warm, and enjoy the delightful blend of flavors and textures in each bite!

Tips for Success

Making the perfect Mushroom Bread Pudding is all about the details. Here are some tips to ensure your dish turns out amazing every time:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze the unbaked mixture for up to two months. Thaw in the refrigerator overnight before baking.
• Pairing: Serve with a simple green salad or roasted vegetables for a complete meal.
• Texture: Aim for a balance between creamy and firm; too much liquid can lead to a soggy texture.
• Garnish: Consider garnishing with additional fresh herbs or a drizzle of olive oil for added flavor.

Serving Options for Mushroom Bread Pudding

Mushroom Bread Pudding is a versatile dish that can be served in a variety of ways, making it perfect for numerous occasions. Here are some ideas:

• Family Dinners: This dish is perfect for family gatherings, providing a hearty side that complements various main courses.
• Holiday Feasts: Serve alongside your holiday favorites for a comforting addition to the table during Thanksgiving or Christmas.
• Brunch Buffets: Consider it for brunch; it pairs well with eggs and fresh fruit.
• Picnics: Pack it for a picnic as it holds up well and can be enjoyed warm or at room temperature.
• Leftover Makeover: Use any leftover vegetables or proteins you have at home to enhance the pudding.

FAQ

Conclusion

In summary, Mushroom Bread Pudding is the perfect dish to warm your heart and fill your belly. With its comforting flavors and hearty ingredients, it’s a recipe that brings joy to any table. I encourage you to give it a try; your family will love it, and you might even find it becomes a new favorite in your household!

Mushroom Bread Pudding

The ultimate comfort food, Mushroom Bread Pudding is a warm, hearty dish that brings everyone together. Packed with earthy mushrooms, fresh herbs, and toasted bread, this easy weeknight dinner is perfect for family gatherings or cozy nights in. Make it tonight to experience its delightful flavors!

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Bread firm white sandwich, French, or Italian bread cut into ½-¾ inch cubes, about 10 cups
• 4 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 medium Yellow Onion diced
• 2 ribs Celery diced
• 1 pound Mushrooms diced small
• 2 cloves Garlic minced
• ¼ cup Fresh Parsley chopped
• 2 tablespoons Fresh Sage chopped
• 1 tablespoon Fresh Thyme chopped
• 1 tablespoon Fresh Rosemary chopped
• 1 teaspoon Salt
• ½ teaspoon Ground Black Pepper
• 1 ¾ cups Vegetable Stock divided
• 2 eggs Eggs beaten

Equipment

• Skillet
• Mixing Bowl
• 9×13 casserole dish

Method

 

1. To lightly toast and dehydrate the bread, place the bread cubes on a half-size rimmed baking sheet and toast in the oven at 210°F (100°C) for 90 minutes, flipping every 30 minutes. This can be done a few days ahead.
2. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Spray a 9×13 inch casserole dish with nonstick spray.
3. In a large 12-inch skillet, over medium heat, melt the butter and heat olive oil. Add the onion and celery and sauté until they start to soften.
4. Add the mushrooms, season with salt and black pepper, and cook until the mushrooms are tender.
5. Add the garlic and cook for 30 seconds or until it’s fragrant, then remove from heat.
6. In a bowl, whisk the eggs with 1 cup of the vegetable stock. Set aside.
7. In a large mixing bowl, combine the toasted bread with the mushroom mixture and chopped herbs.
8. Pour the egg mixture all over the bread, then toss the bread with your hands. Gradually add the remaining vegetable stock until the bread is soaked but not mushy.
9. Cover with foil and bake in the oven for 30 minutes. The pudding is ready when the internal temperature reaches 160°C. Remove the foil and continue cooking for 10 more minutes or until the top starts to brown. Serve warm.

Notes

• Make Ahead: Prepare this mushroom stuffing the day before you need it, but don’t brown the top. Let it cool, cover, and place in the fridge. Allow it to come to room temperature, then bake for 30 minutes, or until warmed through and browned.
• Don’t Add Too Much Liquid: The key to getting a buttery, moist stuffing with crispy edges is to add just enough liquid that the bread is moist, but no extra. Start with the listed amount, and only add more if absolutely necessary.
• Not Just Vegetarian: Feel free to use turkey stock or chicken broth in place of the vegetable stock. You could also add cooked, crumbled sausage for even more flavor.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.