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Wild-Mushroom Bread Pudding

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.

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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 finely chopped shallot

  • 2 tablespoons unsalted butter

  • 1/2 cup finely chopped flat-leaf parsley

  • 2 large garlic cloves, finely chopped

  • 475ml half-and-half

  • 4 large eggs

  • 120ml grated Parmigiano-Reggiano

  • Equipment: 8 (170g) ramekins

How to make Wild-Mushroom Bread Pudding

Preheat oven to 177°C with rack in middle.

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

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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