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Savory Bread Pudding with Mushrooms, Gruyère and Tarragon

Savory Bread Pudding with Mushrooms, Gruyère and Tarragon

By Diane UngerOctober 16, 2019

  • Makes
    12 servings
  • Cook Time
    3 hours
  • Active time plus cooling
    50 minutes active, plus cooling
  • Rating

For this hearty savory bread pudding, we took inspiration from a recipe in “Tartine” by Elisabeth Prueitt and Chad Robertson. Make sure to use crusty bread with a rustic, sturdy crumb; a soft, yielding loaf will yield a soggy, dense pudding. The egg-soaked bread mixture must stand for at least an hour (or up to 24 hours) before baking, so this dish offers make-ahead convenience. We prefer the flavor of the pudding made with chicken broth, but to make it vegetarian, use vegetable broth. Serve it warm for brunch, as a hearty side to a roast, or as a main with a simple leafy salad.

Tip

Don't trim off the crust from the bread; the crust bakes up with a chewiness and adds nice textural contrast to the pudding. Don't decrease the amount of oil for coating the baking dish; 3 tablespoons may seem excessive but it helps the bottom crust bake up browned and crisp.

Ingredients
  • 1

    pound loaf crusty white bread, cut into 1-inch pieces (about 12 cups)

  • 9

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 1½

    pounds cremini mushrooms, trimmed and thinly sliced

  • 1

    medium yellow onion, finely chopped

  • 6

    medium garlic cloves, minced

  • 1

    cup dry white wine

  • ¼

    cup finely chopped fresh tarragon

  • 8

    ounces shredded Gruyère cheese (2 cups)

  • 10

    large eggs

  • 3

    cups low-sodium chicken broth

  • 1

    cup heavy cream

  • ¼

    cup whole-grain mustard

Step 1

Heat the oven to 350°F with a rack in the middle position. In a large bowl, toss the bread with 3 tablespoons oil and 1 teaspoon salt. Distribute the bread in an even layer on a rimmed baking sheet; reserve the bowl.

Bake until light golden brown, about 20 minutes, stirring once halfway through. Let cool on the baking sheet.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat 3 tablespoons of the remaining oil until shimmering. Add the mushrooms, onion, garlic and 1 teaspoon each salt and pepper, then stir; the skillet will be very full.

Cover and cook, stirring occasionally, until the mushrooms have released their moisture, about 3 minutes. Uncover and cook, stirring occasionally, until the moisture has evaporated and the mushrooms begin to sizzle, 5 to 7 minutes.

Add the wine and cook, scraping up any browned bits, until the pan is dry, 5 to 7 minutes. Stir in the tarragon. Remove the skillet from the heat.

Step 3

Coat a 9-by-13-inch baking dish with the remaining 3 tablespoons oil. To the reserved bowl, add the toasted bread and the mushroom mixture; toss to combine.

Transfer to the prepared baking dish and distribute in an even layer; reserve the bowl again. Sprinkle the bread-mushroom mixture evenly with half the cheese.

Step 4

In the same bowl whisk the eggs. Whisk in the broth, cream, mustard and 1 teaspoon pepper. Pour the egg mixture evenly over the bread-mushroom mixture. Cover and refrigerate for 1 hour or up to 24 hours.

Step 5

When ready to bake, heat the oven to 350°F with a rack in the middle position. Uncover the baking dish and bake for 45 minutes.

Sprinkle the remaining cheese evenly on the top, then continue to bake until golden brown and puffed, about 15 minutes. Cool on a wire rack for about 30 minutes. Serve warm.

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