Serves a Crowd
Savory Mushroom Bread Pudding
Popular on Food52
79 Reviews
Janet
December 11, 2020
Do NOT taste the uncooked custard if there is any risk of salmonella in the eggs in your area.
Anne A.
July 2, 2020
I only wish I had the recipe for the past 50 years. Outstanding. Served it as a main dish with a poached egg atop each serving. All day long, I heard whining from the family about mushrooms for dinner. Their whining was replaced by silence as they reveled in the deliciousness of the crispy bread and cheese and the soft custard bread in the middle. I used a farmer's bread from the local deli and it was perfect.
pjcamp
January 11, 2020
You can microwave the bread until it is dry. Just do it in 30 second bursts so you don't go too far.
Pamela_in_Tokyo
December 6, 2019
This was fabulous! I made half a recipe but I added just about the same amount of liquid as for 4 people by mistake. But,..... My bread absorbed all of the liquid and it backed up very crispy on the top and the sides. We practically licked our plates. I used more mushrooms than was called for and I cut them very large so that they would have a physical presence which was highly appreciated.
This is a super keeper and all my guests intend to make it as well. They all wanted the recipe. I really recommend that once you get everything combined in your casserole dish that you let it sit in the refrigerator covered for at least one hour so that everything is absorbed. This I think was the secret to making it so popular!
This is a super keeper and all my guests intend to make it as well. They all wanted the recipe. I really recommend that once you get everything combined in your casserole dish that you let it sit in the refrigerator covered for at least one hour so that everything is absorbed. This I think was the secret to making it so popular!
Donna
December 7, 2019
Thank you so much for your kind comments. Your variations on the recipe are perfect! All the best,
Donna
Donna
betsybemer
November 27, 2019
Can this recipe be easily doubled?
neighome
November 27, 2019
It serves four with no leftovers or second helpings. And everyone always wants second helping. So I generally double or triple it. Makes great leaftovers (though the top won't be as crispy).
Missy M.
January 9, 2019
Can this recipe be made the night before? And cook the next day?
Patrice B.
January 9, 2019
Hi Missy,
I actually made this recipe and baked it the day before and then just warmed it up in the microwave the next day. It was delicious!
Patrice
I actually made this recipe and baked it the day before and then just warmed it up in the microwave the next day. It was delicious!
Patrice
neighome
January 9, 2019
I’ve had success with prepping each component the day before, and then putting it all into the pan and baking the next day.
Patrice B.
December 26, 2018
Incredible! I've always loved stuffing from inside the bird. I'm now married to a vegetarian and have not had stuffing for a long time. Decided to make this recipe and was blown away by how good it was. Better than any stuffing I've ever had! I substituted broth made with Better Than Bouillion's Seasoned Vegetable Base for the meat stock. Thanks for this recipe!
Donna
December 29, 2018
Patrice, I am thrilled to hear that you tried the recipe and enjoyed it so much! Thank you for your kind and enthusiastic comment. All the best,
-Donna
-Donna
Sonia S.
November 15, 2018
Wow! Easy and delicious. My first savory bread pudding and it did not disappoint. Did not have marjoram leaves so used 50/50 mix of rosemary and thyme. Doubled the recipe for 8, and it all worked out. yum!
Donna
November 18, 2018
Sonia, Thank you for your kind comment. I'm so pleased you enjoyed the recipe. All the best!
-Donna
-Donna
Joan M.
January 15, 2018
Just this past Xmas, I assigned the turkey stuffing to my daughter. She came across this recipe and made it. It was the BEST stuffing we ever tasted and it will be our go to recipe from now on.
Erin
December 22, 2016
How required is the vermouth? I don't have any on hand and am not likely to use it elsewhere... Has anyone substituted white wine?
Alexis
November 23, 2016
Can this be assembled/soaked overnight and then baked the next day, or will it compromise the integrity of the bread? thanks!
Donna
November 26, 2016
Alexis,
Yes, it can be refrigerated overnight. The texture will be more "souffle-like" as a result. But it's still delicious :)
-Donna
Yes, it can be refrigerated overnight. The texture will be more "souffle-like" as a result. But it's still delicious :)
-Donna
Michelle D.
November 8, 2016
I made this last night with maitake (hen of the woods) mushroom I found in the woods and it was amazing! I also subbed leek for half of the onion. I'm sure it's great as written, but try with more flavorful wild mushrooms if you get a chance!
Donna
November 9, 2016
Thanks Michelle,
You're right, it's great with wild mushrooms, either fresh or dried. We have tried it and love it too.
-Donna
You're right, it's great with wild mushrooms, either fresh or dried. We have tried it and love it too.
-Donna
Wendy K.
November 1, 2016
I'm wondering if you've ever tried this recipe with gluten-free bread? My mother-in-law has celiac disease, and I've been looking for a stuffing recipe for Thanksgiving.
Donna
November 1, 2016
Wendy K,
I have not attempted a gluten-free version of this recipe, but I don't see why it wouldn't work. You may get a slightly different texture, but the flavor should be just fine. Please let me know if you try it, okay? Thanks for your comment :)
I have not attempted a gluten-free version of this recipe, but I don't see why it wouldn't work. You may get a slightly different texture, but the flavor should be just fine. Please let me know if you try it, okay? Thanks for your comment :)
Karen L.
December 20, 2015
I made this recipe recently and used sour dough bread. It was so good that my guests ate several helpings. I did make sure I had at least a large scoop for my own leftover stash. I served it with prime rib.
Donna
December 21, 2015
I am so pleased you enjoyed the dish! It is simple and versatile, and I'll bet it was the perfect side dish for your prime rib. Thank you for your kind comments and have a happy holiday!
Donna
December 15, 2015
Hi Mary Ann,
I have sent you an email. Please try again, and thank you for your interest in my recipe. All the best!
I have sent you an email. Please try again, and thank you for your interest in my recipe. All the best!
Mary A.
December 14, 2015
First time to this site. Found it too difficult to navigate to this Savory Mushroom Bread Pudding recipe, in order to print a copy. Recipe sounds yummy, but leaves me wondering! Picholine's comment about using less oregano??? What am I missing??? I DO NOT see oregano as a listed ingredient! Oh, and the print out was partially obscured, had to hand-copy several ingredients that were blocked. Hope you'll respond, preferably by email, Donna. Recipes great, but not worth effort required on my part. Let me know what I may have done wrong. Until I know, I don't think I will visit this web page again. FYI, I like to print/make hard copies of recipes I want to keep/try, this is why ease of getting it done easily is important to me.
Donna
December 15, 2015
Hi Mary Ann,
I have sent you an email; I hope you try again to copy the recipe. Thank you for your interest and all the best!
I have sent you an email; I hope you try again to copy the recipe. Thank you for your interest and all the best!
Deborah J.
December 25, 2015
I have never tried these recipes, never can afford nothing good for the soul. Too many problems w/husband.
MannyButt
November 13, 2018
Hello Donna, I have not made this as of yet. I am a vegetarian. This sounds phenomenal! Reading your response, I have to think you cook from love. You are so lovely to share your soul. Some people just want to criticize and complain. Even though you are not sharing a computer program. I can not wait to make this today. It sounds over the moon. Thank you.
Picholine
November 15, 2018
That was because some said they did not have marjoram and I used a bit of oregano to sub. Mine was delish. I also find this site user friendly.
Donna
November 18, 2018
Thank you Manny for your kind comment. I hope you enjoy the dish. All the best!
-Donna
-Donna
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