Caramelized Onion and Mushroom Pudding (with Bakon?!?!)

By • November 16, 2012 11 Comments

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Author Notes: Last week when Feed52 presented the article "Mushrooms Turn Bacon: A Vegan's Delight", I was fascinated. Mushrooms that taste like bacon?...That can't be! I did some research and found a video that used Shitake mushrooms in place of the hard to find Trumpets. I made them and found them pretty satisfying, and so added them to this bread pudding. (The "k" is intentional)inpatskitchen

Serves 6 to 8 depending on whether serving as a side or light entree

For the Bakon?!?!

  • 8 ounces Shitake mushrooms
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  1. Remove the stems from the mushrooms and discard or reserve for stock. Slice the caps in about 1/3 inch slices.
  2. Place the mushroom slices in a bowl, add the oil and salt and toss thoroughly. Place on a baking sheet and roast in a 350F oven for 30 to 40 minutes, turning them every 10 minutes. Set aside to cool.

For the Pudding

  • 6 cups cubed bread cut from a stale baguette (approximately 18" long)
  • 1 Large sweet onion, peeled halved and then thinly sliced
  • 5 tablespoons butter, divided
  • 8 ounces sliced mixed mushrooms (I used Baby Bella, Shitake and Oyster)
  • 1 clove minced garlic
  • 1 teaspoon fresh thyme leaves
  • 4 eggs
  • 2 cups half and half
  • 1/2 teaspoon black pepper
  • The previously made Bakon?!?! pieces torn up a little
  • 2 cups shredded Fontina cheese (approximately 6 ounces), divided
  • A very well buttered 9x13 inch baking dish
  1. In a large saute pan, melt 2 tablespoons of the butter, add the sliced onions and cook over medium heat until lighly caramelized. This will take about 15 minutes. Place in a small bowl to cool.
  2. In the same saute pan, melt the remaining 3 tablespoons of butter, add the sliced mushrooms, garlic and thyme and over high heat saute until the mushrooms brown up.
  3. Whisk the eggs, half and half and black pepper together and add to the bread cubes. Stir in the caramelized onions, the sauteed mushrooms, one cup of the Fontina and the Bakon?!?!
  4. Pour the mixture into the well buttered baking dish, top with the remaining Fontina, cover and refrigerate for 4 to 6 hours.
  5. Bake the pudding in a pre heated 350F oven for 40 to 45 minutes. Let rest for about 10 minutes before cutting.

More Great Recipes: Eggs|Vegetables|Entrees|Side Dishes|Snacks

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Comments (11) Questions (0)


over 1 year ago plainhomecook

Hi Pat - thought you might like to know that this will be on our Christmas dinner table this year, by popular acclaim from my stepkids who are always asking for it. Thank you and happy holidays.


over 1 year ago inpatskitchen

I'm so happy your family enjoys this...thanks so much and Merry Christmas to you and your family!


almost 3 years ago plainhomecook

What's the purpose of the 4-6 hour refrigeration, please?


almost 3 years ago inpatskitchen

Hi plainhomecook! Like most bread puddings and breakfast casseroles with bread, the resting time in the fridge gives the casserole time to get the eggs really soaked into the bread and makes for a fluffier pudding. Overnight works too.


over 2 years ago plainhomecook

Thanks! Always wondered about that.


over 2 years ago plainhomecook

We had this for dinner last night - it was indeed fluffy, and savory, and satisfying. Four thumbs up from my family - thank you!


over 2 years ago inpatskitchen

Oh I'm so glad you all enjoyed! THANK YOU!!


almost 3 years ago TheWimpyVegetarian

I am going to have to try this! What a great savory dish - and I love the bakon :-)


almost 3 years ago inpatskitchen

Thanks susan! I think I'm getting hooked on the Bakon?!?!


almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Clever! Love the baconified shiitake addition to your savory bread pudding.


almost 3 years ago inpatskitchen

Thanks! Those roasted bits are good on salads too!! And I'm sure I'll find many other uses.