Recipes from the Grapevine Cottage

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Mushroom Bread Pudding



3 tablespoons butter
3 cups chopped yellow onions
fresh ground pepper
1/2 pound assorted mushrooms, such as shittake, chanterelle, oyster, portabella, etc. wiped clean and julienned
1 tablespoon chopped garlic
5 large eggs
2 cups heavy cream (I like buttermilk)
Dash of Tabasco, to taste
4 - 6 cups, rounded, semi stale French bread, torn into 50 cent size pieces. (Wine Guy Batards are perfect)
1/2 cup grated Parmigiano-Reggiano cheese
Parsley for garnish


Preheat oven to 350 degrees. Generously butter a rectangular pan with 1 tablespoon of butter. Heat 2 tablespoons of butter and sauté onions. Season with salt, cayenne and black pepper. Cook until soft. Add mushrooms and cook, stirring until they are soft. Add garlic and sauté 1 minute. Remove from heat.

In a large mixing bowl, whisk eggs until smooth. Add buttermilk/cream. Season salt, cayenne and black pepper and Tabasco and whisk until well blended. Add onion/mushroom mixture and bread and mix well. Pour mixture into pan, sprinkle with cheese and bake until golden brown, about 45 to 55 minutes. Allow to cool 5 minutes before scarfing it up.

I never really measure cayenne, salt of pepper. Adjust to your taste, we like the spice to come through. Depending on how stale the bread is, you might want to let is sit in the egg and cream mixture for a bit.

(Recipe courtesy of Claire Zmak)