Wild-Mushroom Bread Pudding

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This savoury wild mushroom bread pudding is a sophisticated take on a classic comfort food. Utilising a medley of chanterelle, chestnut, and oyster mushrooms, the dish offers a deep, earthy flavour profile that pairs beautifully with the buttery sweetness of brioche or challah. The custard base, enriched with Parmigiano-Reggiano and fresh flat-leaf parsley, ensures a silky texture that contrasts perfectly with the golden, toasted bread cubes.

Ideal as a vegetarian main course or an elegant dinner party starter, these individual puddings are both visually impressive and deeply satisfying. Preparing them in ramekins allows for a lovely presentation while ensuring a consistent bake. Serve these warm alongside a crisp green salad or as a substantial side dish to roasted vegetables for a wholesome, homemade autumnal feast that celebrates seasonal fungi.

Ingredients for Wild-Mushroom Bread Pudding

950ml (1/2-inch) fresh bread cubes (preferably brioche or challah
about 140g )
675g mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
80g de cebolla de verdeo finamente picada
2 cucharadas de mantequilla sin sal
1/2 taza de perejil de hoja plana finamente picado
2 dientes de ajo grandes, finamente picados
300g de mitad y mitad
4 huevos grandes
80 g de Parmigiano-Reggiano rallado
Equipment: 8 (170g) ramekins

How to make Wild-Mushroom Bread Pudding

Precalienta el horno a 177°C con la rejilla en el centro.

Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.

Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.

Whisk together half-and-half, eggs, cheese, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.

Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.

Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.