Wild-Mushroom Bread Pudding

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 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 finely chopped shallot
2 matskedar osaltat smör
1/2 cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
300g half-and-half
4 stora ägg
80g grated Parmigiano-Reggiano
Equipment: 8 (170g) ramekins

How to make Wild-Mushroom Bread Pudding

Förvärm ugnen till 177°C med gallret i mitten.

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.

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