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Wild Mushroom-Herb Bread Pudding

Makes: 8 servings
Prep 40 mins Chill At least2 hrs Bake 325°F 40 mins Stand 10 mins to 15 mins
Wild Mushroom-Herb Bread Pudding
  • 3  cups  sliced assorted fresh wild mushrooms, such as cremini, portobello*, chanterelle, and/or stemmed shiitake or oyster (8 ounces)
  • 1/4  cup  sliced shallots (2 medium)
  • 3  cloves garlic, minced
  • 2  tablespoons  olive oil
  • 1/4  cup  dry sherry or dry white wine
  • 6  cups  herbed or onion focaccia bread cut into 1-inch pieces (8 ounces)
  • 4  eggs, lightly beaten
  • 2  cups  half-and-half or light cream
  • 1  cup  Gruyere cheese, shredded (4 ounces)
  • 1  tablespoon  snipped fresh thyme
  • 1  tablespoon  snipped fresh rosemary
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  coarsely ground black pepper

1. Grease a 2-quart rectangular baking dish; set aside. In a large skillet cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer until liquid is almost all evaporated. Transfer mixture to a large bowl. Stir in focaccia.

2. In a medium bowl combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread. Spoon into prepared dish. Cover; chill for at least 2 hours.

3. Preheat oven to 325 degrees F. Bake about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.

From the Test Kitchen*
  • Quarter portobello mushrooms before slicing.
  • Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, continue as directed.
  • To tote this casserole, prepare and bake as directed. Remove from oven; cover tightly with foil. Place casserole in an insulated casserole carrier with heating packs. Tote to destination; serve within 2 hours. Or tote tightly covered unbaked casserole in a cooler with cold packs to destination; bake as directed after arriving.
Nutrition Facts (Wild Mushroom-Herb Bread Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 289,
  • Fat, total (g) 18,
  • chol. (mg) 146,
  • sat. fat (g) 8,
  • carb. (g) 18,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 13,
  • vit. A (IU) 534,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 366,
  • Potassium (mg) 282,
  • calcium (mg) 283,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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