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Savory Bread Pudding Recipe

Savory Bread Pudding with Gruyère and Mushrooms

Steven
This savory bread pudding recipe transforms day-old sourdough into a rich, custardy dish with sautéed mushrooms, shallots, and melty Gruyère. It's endlessly adaptable, make-ahead friendly, and sits beautifully between a strata and a French-inspired gratin.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Brunch, Main Course, Side Dish
Cuisine American, French
Servings 8
Calories 385 kcal

Equipment

  • 9x13-inch Deep Baking Dish - 23x33cm ceramic or glass dish works best
  • Large mixing bowl
  • Medium mixing bowl
  • Large skillet or sauté pan - Preferably a 12-inch cast iron skillet
  • Box Grater or Cheese Grater - For freshly grating the Gruyère
  • Whisk
  • Cutting Board and Chef's Knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Aluminum foil - For covering during the first half of baking
  • Rimmed baking sheets - For drying fresh bread cubes

Ingredients
  

  • 1 lb day-old sourdough or French bread - 450g, cut into 1-inch/2.5cm cubes (about 8 cups)
  • 6 large eggs
  • 1 ½ cups whole milk - 360ml
  • 1 cup heavy cream - 240ml, use organic if possible
  • 1 cup low-sodium chicken or vegetable broth - 240ml
  • 1 lb cremini mushrooms - 450g, sliced
  • 2 medium shallots - finely diced
  • 3 cloves garlic - minced
  • 2 cups fresh baby spinach - 60g
  • 1 ½ cups Gruyère cheese - 170g, freshly grated, divided (1 cup/115g for filling, ½ cup/55g for topping)
  • 2 tablespoons extra virgin olive oil - 30ml, divided
  • 2 tablespoons unsalted butter - 28g, divided, plus more for greasing the dish
  • 1 tablespoon fresh thyme leaves - or 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary - finely chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon red pepper flakes - optional
  • 2 tablespoons fresh flat-leaf parsley - chopped, for garnish

Optional Additions

  • 6 oz pancetta or prosciutto - 170g, diced, for a heartier version

Instructions
 

  • Preheat oven to 350°F (175°C). Cut bread into 1-inch cubes and spread on a baking sheet. Bake for 10-12 minutes until dry and lightly toasted. Leave oven on.
  • In a large bowl, whisk eggs until frothy. Add milk, cream, broth, salt, pepper, nutmeg, and Dijon mustard. Whisk until fully combined. Set aside.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add half the mushrooms in a single layer. Cook undisturbed for 4-5 minutes until browned, then flip and cook 2-3 minutes more. Transfer to a plate and repeat with remaining mushrooms.
  • In the same skillet, add remaining butter. Cook shallots for 3-4 minutes until soft. Add garlic and cook 60 seconds until fragrant. Stir in thyme, rosemary, and red pepper flakes. Add spinach and cook 1-2 minutes until wilted. Set aside with mushrooms.
  • In a large bowl, combine toasted bread cubes, cooked mushrooms, shallot-spinach mixture, and 1 cup of grated Gruyère. Fold in pancetta if using. Toss gently to distribute evenly.
  • Butter the baking dish. Transfer the bread mixture to the dish and spread evenly. Whisk custard again and pour slowly over the bread, pressing down gently to help absorption. Sprinkle remaining ½ cup Gruyère on top. Let rest for 20 minutes at room temperature.
  • Cover tightly with foil and bake for 30 minutes. Remove foil and bake uncovered for 20-25 minutes more until golden brown and set. The center should spring back when pressed. Broil for 2-3 minutes for extra crispness, if desired.
  • Rest for 10 minutes before cutting. Garnish with fresh parsley. Serve warm from the baking dish.

Notes

  • Use stale bread: Day-old or oven-dried bread is essential for a creamy texture. Fresh bread will turn soggy and dense.
  • Don't skip the resting time: Letting the assembled dish rest for 20 minutes (or overnight in the fridge) allows the bread to fully absorb the custard for even results.
  • Sauté mushrooms in batches: Crowding the pan causes steaming instead of browning. Work in batches with plenty of space.
  • Grate your own cheese: Pre-shredded Gruyère contains anti-caking agents that prevent smooth melting. A freshly grated block melts beautifully.
  • Season every component: Lightly salt the mushrooms after cooking and season the custard well. A dish that isn't seasoned at each stage will taste flat.
  • Cover during first half of baking: Foil traps steam to help the custard set gently. Removing it for the final stretch gives you a golden, crispy crust.
  • Let it rest before cutting: Resting for 10 minutes allows the custard to firm up, making clean slices possible.
  • Make-ahead instructions: Assemble the entire dish through the assembly step, cover tightly, and refrigerate overnight. Pull from the fridge 30 minutes before baking.
  • Storage and reheating: Refrigerate covered for up to 4 days or freeze for up to 2 months. Reheat in a 325°F (160°C) oven covered with foil for 15-20 minutes.
  • Variations: Swap mushrooms for cooked sausage, sun-dried tomatoes, ham, or roasted vegetables. Try cheddar, fontina, or feta in place of Gruyère.
Keyword bread pudding with gruyere, make ahead brunch, mushroom bread pudding, savory bread pudding, strata recipe