This savory Wild Mushroom Bread Pudding is a comforting, hearty dish that transforms simple ingredients into a rich, flavorful meal. The combination of earthy oyster and shiitake mushrooms, caramelized onions, and a creamy egg-and-cream custard creates a luxurious texture. Molasses adds a subtle depth of sweetness, while Parmesan cheese provides a salty, nutty finish. ItâÂÂs perfect for a cozy dinner, a vegetarian main course, or an elegant appetizer. The dish bakes until golden and set, offering a satisfying balance of soft bread, tender mushrooms, and savory richness. Ideal for sharing with family or friends, this recipe is both impressive and approachable, making it a wonderful choice for any occasion.
Wild Mushroom Bread Pudding
Description
This savory Wild Mushroom Bread Pudding is a comforting, hearty dish that transforms simple ingredients into a rich, flavorful meal. The combination of earthy oyster and shiitake mushrooms, caramelized onions, and a creamy egg-and-cream custard creates a luxurious texture. Molasses adds a subtle depth of sweetness, while Parmesan cheese provides a salty, nutty finish. ItâÂÂs perfect for a cozy dinner, a vegetarian main course, or an elegant appetizer. The dish bakes until golden and set, offering a satisfying balance of soft bread, tender mushrooms, and savory richness. Ideal for sharing with family or friends, this recipe is both impressive and approachable, making it a wonderful choice for any occasion.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Heat olive oil in a large sauté pan over medium heat.
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Add the sliced mushrooms and cook for 12 minutes, stirring occasionally, until they are soft and their juices have cooked out.
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Remove the mushrooms from the pan and set aside.
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In the same pan, add the thinly sliced onions and cook over medium heat for about 15 minutes, until brown and sweet. Add a couple of tablespoons of water if needed to prevent burning.
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In a large bowl, beat the eggs until they loosen up.
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Add the heavy cream and molasses to the eggs and stir to incorporate.
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Add the cooked mushrooms, caramelized onions, 3/4 cup of grated Parmesan cheese, and the torn white bread to the bowl.
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Mix well to ensure the bread is completely coated with the custard mixture.
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Season generously with salt and pepper.
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Let the mixture sit for 1 hour to allow the bread to absorb the flavors.
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Coat the inside of a 2-quart casserole dish with unsalted butter and dust with dry bread crumbs.
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After the hour has passed, stir the mixture once more and pour it into the prepared casserole dish.
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Sprinkle the top with the remaining Parmesan cheese.
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Cover the dish with foil and bake for 50 to 60 minutes.
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Remove the foil and bake for an additional 10 minutes if desired, until the top is golden brown.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 207.5kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 17.0mg1%
- Total Carbohydrate 11.2g4%
- Dietary Fiber 3.4g14%
- Sugars 6.8g
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Substitutions: If wild mushrooms are unavailable, cremini or button mushrooms can be used as a substitute. For a vegan version, replace eggs and dairy with plant-based alternatives.
Variations: Add fresh herbs like thyme or rosemary to the custard mixture for extra flavor. You can also sprinkle paprika or nutmeg on top before baking.
Tips: Use day-old bread for best results, as it absorbs the custard more effectively. Ensure the mixture sits for the full hour to allow proper absorption.
