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Mushroom Truffle Bread Pudding

New this year from Kate Marvel... check out her step by step photos of the dish at her blog Kateiscooking

Hey Doug – this is a bread pudding I came up with for a contest. It contains a mushroom truffle pesto that’s to die for. I created it after tasting Jaquie’s at the Binford Market. At any rate, the bread pudding was a BIG hit in our household. Connie immediately requested that I make an encore for Thanksgiving.


for the bread pudding:
10 cups coarsely shredded Nature's Pride multi-grain bread
1 1/2 cups milk
3 eggs
1/4 cup dried shallots
8 ounces baby bellas, sliced
3 shitake mushrooms, coarsely chopped
1 oyster mushroom, coarsely chopped
1 tablespoon olive oil
4 ounces sweet Italian sausage
1 cup mushroom truffle pesto (see below for recipe)
2 cups shredded swiss cheese

for the mushroom truffle pesto:
24-ounce  package button mushrooms, coarsely chopped
16-ounce  package portabella mushrooms, coarsely chopped
1 tablespoon olive oil
3 tablespoons white or black truffle oil
1 1/2 cups finely shredded Romano cheese
1 cup toasted pine nuts
1/2 cup olive oil


Prepare the pesto. Coarsely chop the mushrooms then put them into a food processor. Use a food processor to finely chop the mushrooms. Pour the olive oil into a large skillet. Add the chopped mushrooms. Cook on medium heat until the vast majority of the liquid has cooked out. This could take up to two hours. Remove the mushrooms from the heat and allow to cool. Put the mushrooms in the food processor. Add the truffle oil, Romano cheese and toasted pine nuts. Put the lid on and start the processor. As the processor is running, add the olive oil in a small stream. Set the pesto aside.

Prepare the bread pudding. Pour the tablespoon olive oil into a medium skillet. Add the sliced baby bellas, shitakes and oyster mushrooms. Crumble and brown the sausage in a small skillet. Whisk the eggs with the milk. Add the shallots. When the mushrooms are nice and brown, add them. Finely crumble the browned sausage. Add half of the shredded swiss cheese and all the browned sausage. Add the bread in batches, blending well after each. Put the bread pudding together. In a greased 9-inch x 13-inch baking dish, layer half of the bread pudding mixture. Top with dollops of the mushroom truffle pesto. Smear the pesto around to make a smooth layer. Finish with the rest of the bread pudding mixture. You want lots of craggy pieces so don't smooth this layer. Bake at 350 degrees for 40 min. Top with the rest of the shredded swiss and return to the oven. Bake for an additional 15 minutes. Devour.