5 from 1 vote
Black Bowl filled with Easy Savory Bread Pudding with exotic mushrooms on top of a natural colored napkin.
Easy Savory bread Pudding with mushrooms
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

This Easy Savory bread Pudding with mushrooms is full of your favorite mushrooms, dredged in a rich custard and baked with bread cubes.  Make ahead side dish for the holidays that is elegant yet simple to make!

Course: Side Dish
Cuisine: American
Keyword: bread pudding, exotic mushroom side dish, savory bread pudding
Servings: 12
Calories: 320 kcal
Author: Michele Hall
  • 3 tablespoons butter
  • 3 cups onion thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound mushrooms, your choice any fresh or rehydrated dried ones
  • 1 tablespoon garlic minced
  • 2 cups heavy cream
  • 5 large eggs
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon tobasco sauce
  • 1 teaspoon Worcestershire sauce
  • 4 slices any kind of bread cut into 1 inch cubes
  • 5 slices Rye Bread cut into 1 inch cubes
  1. Preheat oven to 350°

  2. Grease 2 quart glass rectangular baking dish with 1 tablespoon of the butter. Set aside.

  3. Heat remaining 2 tablespoons of butter over medium heat, then saute onions, salt and pepper until softened about 4 minutes.  then add mushrooms, and stir for about 5 minutes.  then add garlic and stir for 1-2 minutes more.  Remove from heat.

  4. In a large bowl, whisk together 5 eggs for about 1 minute until well blended.  Add the cream tobassco sauce, Worcestershire sauce and cayenne and stir until well blended.  

  5. Then add bread cubes and mushroom onion mixture and blend well. (mixture will seem soupy, don't worry that will absorb during baking.)

  6. Pour entire bowl into pregreased baking dish.  Bake for 50-55 minutes until top us golden brown and bubbly.  

  7. Allow to rest for at least 5 minutes before serving.

Recipe Notes

This recipe is adapted from Emeril Lagasse's recipe for exotic mushroom bread pudding in his book Emeril's Creole Christmas.