Serves a Crowd
Savory Mushroom Bread Pudding
Popular on Food52
82 Reviews
Marsha G.
June 12, 2023
Very good. Gorgeous-looking final result. Used white wine instead of vermouth and baked in an 8x8 glass baking dish. Well seasoned.
Lucy D.
December 19, 2022
What a deeply delicious dish! I used what I had on hand, which was Penzey’s poultry seasoning in place of marjoram, and baked it in a glass 9x9 dish which maximized the overall crispy-crunchy aspect. Wow! Such a great recipe! I’ll be happy to make this again and again!
hurleyburley
November 25, 2021
I've made this (ususally tripled or quadrupled) for several Thanksgivings in a row and it is always a hit. One delicious variation if you don't have vegetarians you are are cooking for is to sautee some crumbled up sausage, set aside, and then cook the onions and garlic in a bit of the drippings (plus some butter and olive oil). This is also great as a make-ahead brunch dish that you can just throw in the oven the morning of and serve with a salad. Thanks for one of my standby recipes, Donna!
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
Hiromi M.
November 26, 2015
This was very good! I brought it to Thanksgiving dinner at my friend's house. I baked for 30 min, but could have been shorter... I think I will use less bread and more veggies next time also. maybe some zucchini.
Araceli
November 25, 2015
I just got all the ingredients for this except marjoram. I couldn't find it anywhere! Would oregano work just as well, or do you have any other suggestions for alternative herbs?
Donna
November 30, 2015
Hi Araceli, you could substitute any soft herb that you enjoy; parsley, tarragon, basil, and dill come to mind...
neighome
November 22, 2015
I've just pre-made the separate components (mushroom onions/custard/shredded cheese) so that I just have to combine and bake on Thanksgiving day. Each component tastes great, so I have high hopes for the finished product. This is my first time using fresh marjoram; the taste is really terrific. I used a combination of fresh mushrooms and dried. This left the very flavorful soaking liquid left over. I used is as part of the broth for this recipe and saved the rest for the turkey gravy.
Donna
November 24, 2015
Brilliant neighome! I hope you enjoy the dish as much as we do. Have a lovely Thanksgiving holiday :)
Jan
November 19, 2015
can this be made and baked day before and then heated up on thanksgiving?
Donna
November 19, 2015
Hi Jan, It reheats well, but the crispy top will lose some of its crunch. The best approach is to microwave until hot then run quickly under the broiler to re-crisp. All the best and have a lovely Thanksgiving holiday :)
navahfrost
November 11, 2015
Congratulations! I can't wait to make this!
Donna
November 11, 2015
Thank you Ivorygalny! I love your creative, seasonal version of babka; it's saved in my "to try" collection :)
Regine
November 11, 2015
I plan on making this for Thanksgiving in lieu of stuffing; but, who knows, I may try to make it even before as well. And I will double the recipe for a 9x13 or similar baking dish. Thanks and congratulation Donna!
Donna
November 6, 2015
Thank you for your kind comment ChefJune; it is a recipe that be easily "personalized".
ChefJune
November 6, 2015
This sounds wonderful. it would be a great "Meatless Monday" main dish any time! And I like the idea of assembling it and letting it sit at least several hours before baking - to achieve that "souffle-effect."
Regine
November 6, 2015
This looks so good. I think I will also make it for Thansgiving. But I would love to do it in the standard 9x13 pyrex dish . Wondering if i would need to double the recipe. Probably!
Donna
November 6, 2015
Hi Regine, Yes, I think the 9x13-inch pan will require a double recipe. Best of luck and thank you for your kind comment!
AntoniaJames
November 6, 2015
Donna, what would you do if you wanted to make this ahead of time? I will have time to bake it on Thanksgiving, but would it make sense to put it together and bake it most of the way a day or two ahead of time? Thank you. ;o)
Donna
November 6, 2015
Antonia, it does reheat well, so you might be able to bake it ahead of time. Reheat in the microwave to avoid drying it out, then do a quick run under the broiler to re-crisp the top layer. Alternately, you could assemble the dish and refrigerate overnight, then bake closer to serving time. This method might yield a more souffle-like texture for having soaked the bread longer. Let me know how it goes?
AntoniaJames
November 6, 2015
Okay, thanks! I'll probably assemble the night before and not bake until the Big Day. ;o)
AntoniaJames
November 4, 2015
Mmmmmm. This looks so good. I've made so many savory bread puddings over the years, but haven't in a while. I'm seriously considering this for one of our upcoming celebration meals. Such a clever idea to use a generous quantity of fresh marjoram with the mushrooms. Love this! ;o)
Donna
November 4, 2015
Thank you for your kind comment Antonia James. I hope you enjoy the flavor combinations in this dish as much as we do!
AntoniaJames
November 5, 2015
Donna, this is now officially on our Thanksgiving menu. So rich and delicious. My family is going to love it. ;o)
Donna
November 5, 2015
I am so thrilled to hear this! I wish you the very best Thanksgiving holiday.
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