Savory Mushroom and Crouton Bread Pudding
This comforting Savory Mushroom and Crouton Bread Pudding is an elevated twist on a classic dish, perfect as a delectable side for hearty meals like steak or roast beef. Rich in flavor and texture, this pudding combines the earthy richness of sautéed mushrooms and onions with seasoned croutons, soaked in a creamy custard of scalded milk and eggs. Baked to golden perfection and topped with freshly grated Parmesan, it can be enjoyed hot out of the oven or at room temperature, making it a versatile addition to any meal. Ideal for gatherings or family dinners, this dish is bound to impress with its satisfying taste and delightful aroma.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
seasoned croutons
2 cups (none)
milk
4 cups (scalded)
eggs
4 (slightly beaten)
salt
to taste (none)
pepper
to taste (none)
mushrooms
8 ounces (chopped)
butter
1 tablespoon (melted)
onion
1/2 cup (minced)
Parmesan cheese
1/2 cup (freshly grated)
Instructions
1
Preheat your oven to 350°F (175°C). Grease an 8" or 9" square baking dish and set it aside.
2
In a saucepan, heat the milk over medium heat until bubbles form around the edges, then remove from heat and let it cool slightly.
3
Place the seasoned croutons in a large mixing bowl and pour the warm milk over them. Allow the mixture to sit for about 10 minutes to soften the croutons.
4
In a separate bowl, lightly beat the eggs. Stir the eggs into the crouton mixture one at a time, ensuring everything is well combined.
5
In a skillet, melt the butter over medium heat. Add the chopped mushrooms, minced onion, salt, and pepper. Sauté for about 5-7 minutes, or until the mushrooms are tender and the onions are translucent. Remove from heat and allow to cool for a few minutes.
6
Gently fold the mushroom and onion mixture into the bread and milk mixture until evenly distributed.
7
Pour the combined mixture into the prepared baking dish, spreading it out evenly. Sprinkle the freshly grated Parmesan cheese on top.
8
Place the baking dish into a larger pan filled with hot water, creating a water bath to ensure even baking.
9
Bake in the preheated oven for 45-50 minutes, or until the pudding is firm and lightly golden on top. Allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mushroom and Crouton Bread Pudding?
It is a savory version of the classic bread pudding that features sautéed mushrooms, onions, and seasoned croutons in a rich egg and milk custard, topped with Parmesan cheese.
What type of croutons should I use for this recipe?
The recipe calls for seasoned croutons to provide a boost of flavor and the ideal texture for soaking up the custard.
Can I use fresh bread instead of croutons?
Yes, you can use cubed fresh bread, but you should toast it in the oven first to ensure it doesn't become too soggy when the milk is added.
What does it mean to scald the milk?
Scalding milk involves heating it until small bubbles form around the edges of the pan, just before it reaches a boil.
Why do the croutons need to sit in the milk for 10 minutes?
Allowing the croutons to soak ensures they fully absorb the liquid, resulting in a consistent and tender texture throughout the pudding.
Can I use different types of mushrooms?
Absolutely. While button mushrooms are standard, cremini, shiitake, or wild mushrooms can be used for a deeper, earthier flavor.
What is the purpose of the water bath?
A water bath, or bain-marie, provides gentle, even heat that prevents the egg-based custard from curdling or cracking during baking.
How do I know when the bread pudding is finished baking?
The pudding is done when it is firm to the touch and the top has turned a light golden brown, usually after 45 to 50 minutes.
What main dishes pair well with savory bread pudding?
This dish is an excellent side for hearty meats such as steak, roast beef, or roasted chicken.
Can I make this dish ahead of time?
Yes, this is a great make-ahead dish that can be prepared in advance and baked when needed, or even served at room temperature.
Is this recipe vegetarian-friendly?
Yes, this recipe is vegetarian as it contains no meat products, though it does include eggs and dairy.
Can I substitute the Parmesan cheese?
Yes, other hard cheeses like Gruyère, Swiss, or sharp white cheddar would also work well with the mushroom profile.
How should I store leftover bread pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I reheat this dish?
Yes, you can reheat portions in the microwave or place the dish back in the oven at 350°F until warmed through.
What size baking dish is recommended?
An 8-inch or 9-inch square baking dish is ideal for this recipe.
Do I have to sauté the mushrooms and onions first?
Yes, sautéing them in butter first softens the vegetables and develops their flavor before they are added to the custard.
Can I add other vegetables to the pudding?
Yes, vegetables like sautéed spinach, leeks, or kale would make excellent additions to the mushroom mixture.
Can I use a milk alternative?
You can use unsweetened non-dairy milks like almond or soy milk, though the final result may be slightly less creamy.
What is the oven temperature for this recipe?
The oven should be preheated to 350°F (175°C).
Can I freeze savory bread pudding?
Yes, it can be frozen for up to a month. Thaw it in the refrigerator overnight before reheating.
How many eggs are required?
This recipe requires 4 large eggs, slightly beaten.
Can I use dried herbs instead of seasoned croutons?
If using plain croutons or bread, you can add dried herbs like thyme, rosemary, or parsley to mimic the seasoned crouton flavor.
Should the eggs be added to the milk while it is hot?
No, let the milk cool slightly after scalding and soaking the croutons before adding the eggs to prevent them from scrambling.
Can I double the recipe?
Yes, you can double the ingredients and bake it in a 9x13 inch pan, though you may need to adjust the baking time slightly.
Is it necessary to grease the baking dish?
Yes, greasing the dish ensures the pudding doesn't stick and makes serving and cleanup much easier.
Can I use salted or unsalted butter?
Either works; if using salted butter, you may want to slightly reduce the extra salt added to the mushroom mixture.
Can I serve this at room temperature?
Yes, this bread pudding is versatile and tastes great whether served hot or at room temperature.
What texture should the pudding have?
It should have a custard-like interior that is soft but set, with a slightly crisp and golden top.
Can I use red onions instead of white or yellow?
Yes, red onions will work, though they may slightly change the color and provide a milder, sweeter flavor.
How many people does this recipe serve?
When served as a side dish, this recipe typically yields about 6 to 8 servings.