Another favourite bread pudding from the FRESH kitchen! Don’t miss our recent post on sweet bread pudding.
Mushroom and Gruyere Bread Pudding
This vegetarian recipe gets its heart from the perfect marriage of mushroom and gruyere cheese. Serve with a simple side salad for a complete meal.
Butter for greasing
3 cups of whole milk
3 large eggs
1/2 teaspoon salt
1/8 teaspoon black pepper
A few generous dashes of hot sauce
3 tablespoons unsalted butter
4 cups sliced cremini mushrooms
2 cloves of garlic, minced
6 cups of cubed stale white country bread
1-1/2 cups grated gruyere cheese
Preheat oven to 350°F. Butter a 3-qt baking pan.
In a large bowl, combine milk, eggs, salt, pepper and hot sauce. Whisk to combine.
Heat butter in a large saute pan over medium-low heat. Add mushrooms and season with salt. Cook, stirring occasionally, until mushrooms soften. Add garlic and saute for 30 seconds, or until fragrant. Allow to cool slightly.
Add cubed bread, cooked mushrooms and 1 cup of gruyere to the custard mixture. Stir carefully to combine and transfer to prepared baking pan, pressing down with a spoon to ensure the bread soaks up the custard mixture. Allow to sit and soak for 15 minutes.
Sprinkle bread pudding with remaining cheese and transfer to the oven. Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool in pan for 10 minutes before serving.