This savory vegetarian bread pudding is studded with umami mushrooms and gooey gruyere cheese, plus plenty of garlic. It’s easy to make and is a great fall and winter dinner with a green salad on the side. Or make it as a welcome alternative to the usual stuffing at Thanksgiving.
Read more about what types of mushroom to use and other ways to adapt the dish to what you have on hand.
- Yield: 8 servings
- Total: 1 hr 5 min
- Active: 20 min
- 2 tablespoons unsalted butter, plus more for greasing
- 1 large shallot, minced
- 5 cloves garlic, minced
- 6 cups mixed wild mushrooms, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1½ cups heavy cream
- 2 eggs
- 1 cup grated gruyère
- ¼ cup chives, plus more for serving
- 6 cups challah, cubed
- Preheat oven to 350˚F. Grease a 9×13-inch baking dish with butter.
- In a large pan, add the butter over medium high heat. Once the butter is melted, add the shallots and cook for 2 minutes, until the shallots begin to soften.
- Add the garlic and rosemary and stir for 30 seconds, until the garlic is fragrant.
- Add the mushrooms and cook for 6-8 minutes, until cooked down. Season with salt and pepper. Reserve the mushroom mixture off the heat.
- In a large bowl, add the heavy cream, eggs, gruyère, and chives, making sure to season with salt and pepper, and whisk to combine.
- Add the challah and reserved mushrooms and stir until fully incorporated. Let rest for 30 minutes at room temperature.
- Bake for about 45 minutes, or until the top is browned and custard is baked through. Let cool for at least 15 minutes before serving. Top with chefs.
Image courtesy of Alexis deBoschnek.