There’s something deeply satisfying about a dish that transforms humble ingredients into something extraordinary. This Savory Mushroom and Gruyère Bread Pudding does exactly that—taking day-old bread, earthy mushrooms, and nutty Gruyère cheese and creating a comforting masterpiece that walks the line between rustic and elegant. Perfect for brunch, dinner, or as a standout side at your next gathering, this bread pudding will have everyone asking for seconds before they’ve finished their firsts.
I discovered this recipe during a rainy weekend when I was craving something comforting yet sophisticated. The combination of wild mushrooms sautéed until golden, aromatic herbs, and cubes of bread soaked in a savory custard creates layers of flavor that develop as the pudding bakes. The crusty top, golden and bubbling with Gruyère, gives way to a creamy interior studded with mushrooms and herbs. It’s the kind of dish that makes you close your eyes on the first bite, just to fully appreciate the symphony of flavors dancing across your palate.
This bread pudding is infinitely adaptable—you can use whatever mushrooms are available, though a mix of varieties provides the most complex flavor profile. I love using a combination of cremini, shiitake, and oyster mushrooms, but even simple button mushrooms will work beautifully when properly caramelized. The key is cooking them slowly to release their moisture and concentrate their earthy essence before folding them into the custard mixture.
Gruyère cheese is non-negotiable in my version—its nutty depth pairs perfectly with mushrooms. However, if you can’t find Gruyère, a good Comté or even a sharp white cheddar can step in. The important thing is choosing a cheese that melts beautifully and has enough character to stand up to the earthy mushrooms.
One of the beautiful things about bread pudding is how it transforms leftover bread into something magnificent. Day-old bread works best as it absorbs the custard without becoming too soggy. A good rustic sourdough or country loaf provides the perfect texture, though a high-quality French bread or even challah would work wonderfully too.
Savory Mushroom and Gruyère Bread Pudding
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8-10 servings
Ingredients:
- 1 large loaf (about 1 pound) day-old crusty bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 large leeks, white and light green parts only, cleaned and thinly sliced
- 4 garlic cloves, minced
- 1½ pounds mixed mushrooms (cremini, shiitake, oyster), cleaned and sliced
- 2 tablespoons fresh thyme leaves, plus more for garnish
- 2 tablespoons fresh sage, chopped
- ½ cup dry white wine
- 6 large eggs
- 2½ cups whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon freshly grated nutmeg
- 12 ounces Gruyère cheese, grated (about 3 cups), divided
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously. Spread the bread cubes on a large baking sheet and toast in the oven until lightly golden, about 10-15 minutes, tossing halfway through. Set aside to cool.
2. Meanwhile, heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the leeks with a pinch of salt and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the mushrooms to the skillet (you may need to do this in batches depending on your pan size). Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms have released their moisture and are golden brown, about 8-10 minutes. Add the thyme and sage, season with salt and pepper, and stir to combine.
4. Pour in the white wine and cook until most of the liquid has evaporated, about 2-3 minutes. Remove from heat and allow to cool slightly.
5. In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, nutmeg, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper until well combined.
6. In the prepared baking dish, layer half of the toasted bread cubes, followed by half of the mushroom mixture, and then half of the grated Gruyère. Repeat with the remaining bread, mushrooms, and most of the Gruyère, reserving about ½ cup for topping.
7. Slowly pour the egg mixture over the layered bread and mushrooms, pressing down gently to ensure the bread absorbs the liquid. Let stand for at least 15 minutes (or cover and refrigerate for up to 24 hours for a make-ahead option).
8. Sprinkle the top with the reserved Gruyère and the Parmesan cheese. Cut the remaining tablespoon of butter into small pieces and dot over the top.
9. Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean, about 25-30 minutes more.
10. Let stand for 10 minutes before serving. Garnish with additional fresh thyme leaves if desired.
Recipe Notes:
For the best flavor, use a mix of mushroom varieties. If wild mushrooms aren’t available, standard cremini mushrooms will still create a delicious result.
The bread pudding can be assembled up to 24 hours in advance and refrigerated before baking. If baking directly from the refrigerator, you may need to add 5-10 minutes to the baking time.
This dish makes wonderful leftovers. Simply reheat individual portions in a 325°F oven until warmed through, about 15-20 minutes.
Serving Suggestions:
This savory bread pudding makes an excellent main course when paired with a simple green salad dressed with a light vinaigrette. The acidic notes of the dressing cut through the richness of the pudding perfectly. For a more substantial meal, it also pairs beautifully with roasted chicken or as a sophisticated side dish alongside a holiday roast.
For wine pairing, reach for something with enough acidity to balance the richness—a crisp Chardonnay, a light Pinot Noir, or even a dry rosé would all complement this dish beautifully.
The combination of mushrooms, Gruyère, and herbs creates a sophisticated flavor profile that feels special enough for entertaining but is comforting enough for a cozy night in. It’s one of those rare dishes that bridges the gap between everyday cooking and special occasion fare—and isn’t that exactly the kind of recipe we all need in our collection?