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Chanterelle and Gruyere Savory Bread Pudding

Chanterelle and Gruyère Bread Pudding

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Indulgent, delicious, and ooey-gooey satisfying—despite being pretty simple—this dish has it all. Serve it with a big green salad and you’ve got the makings for a wonderful lunch, brunch, or light dinner. This recipe will also serve eight to ten as a side dish—it would be great with roasted meats, poultry, or even fish.
Course Main Course
Cuisine American
Dish Type savory bread pudding
Cooking Style Vegetarian
Seasonal autumn, Valentine's Day, winter
Ingredient Chanterelles, French bread
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 6 servings

Ingredients

  • 3 cups milk low-fat is okay
  • 1 1/2 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • 1/4 tsp freshly ground black pepper
  • 4 tbsp unsalted butter, plus more for buttering the pan
  • 6 oz Chanterelle mushrooms coarsely sliced (you should have about 2 1/2 cups)
  • 1 1/2 tsp coarse kosher salt
  • 5 large eggs
  • 12 oz crusty artisan French or Italian bread with crusts, cut or torn into 3/4-inch pieces (you should have about 12 cups)
  • 8 oz Gruyère cheese shredded (you should have about 3 cups)
  • Optional special equipment: six 1 1/2-cup soufflé molds or ramekins

Instructions

  • Butter a 2-quart casserole dish or six 1 1/2-cup soufflé molds or ramekins. If using 6 molds, arrange them on a rimmed baking sheet. Set aside.
  • In a medium saucepan over medium-high heat, combine the milk, rosemary, thyme, sage, and pepper and heat until just shy of simmer¬ing. Remove from the heat and set aside to cool slightly.
  • Meanwhile, in a large skillet over medium heat, melt the butter. Add the mushrooms and salt and cook, stirring occasionally, until the mush¬rooms are tender, 4 to 5 minutes. Remove from the heat and set aside.
  • In a large bowl, whisk the eggs. Whisk in the cooled milk mixture. Add the bread, cheese, and mushroom mixture, stirring until well combined. Set aside for 15 minutes, gently stirring occasionally, for the bread to absorb the liquid.
  • Meanwhile, preheat the oven to 375°F.
  • Pour the entire mixture into the prepared casserole dish or soufflé molds. Bake until golden brown, 30 to 35 minutes. Serve hot.

Notes

FOOD + WINE TIP Some Chardonnays have more of a buttery quality, and some are more crisp. Either style works with a rich dish like this one—the buttery wines echo the richness and the crisper ones provide a palate-cleansing contrast.