Recipes and Cooking Wild Mushroom Bread Pudding 4.0 (9) 1 Review Make this dressing-like savory bread pudding recipe for your next holiday dinner and it might steal the show from the entree! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Chill Time: 2 hrs Total Time: 3 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 cup sliced assorted fresh wild mushrooms (such as cremini, portobello, chanterelle, and/or stemmed shiitake or oyster) (8 ounces) 2 medium shallots, sliced (1/4 cup) 3 cloves garlic, minced 2 tablespoon olive oil ¼ cup dry sherry or dry white wine 8 ounce rosemary or onion focaccia, cut into 1-inch pieces (about 6 cups) 4 eggs, lightly beaten 2 cup half-and-half or light cream 1 cup shredded Gruyère cheese (4 ounces) 1 tablespoon snipped fresh thyme 1 tablespoon snipped fresh rosemary ½ teaspoon salt ½ teaspoon coarsely ground black pepper Directions Grease eight 10-ounce individual casseroles; 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, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia pieces. 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. Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours. Preheat oven to 325 degrees F. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 289 Calories 18g Fat 18g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 289 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 146mg 49% Sodium 366mg 16% Total Carbohydrate 18g 7% Total Sugars 1g Protein 13g Vitamin C 2.4mg 12% Calcium 282.7mg 22% Iron 1.1mg 6% Potassium 270mg 6% Folate, total 24.2mcg Vitamin B-12 0.8mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.