Mushroom and Gruyère Bread Pudding Recipe (2024)

By Ina Garten

Mushroom and Gruyère Bread Pudding Recipe (1)

Total Time
1 hour 20 minutes
Rating
4(1,037)
Notes
Read community notes

Bread pudding is my go-to alternative to traditional stuffing, which tends to dryout your turkey. To make bread pudding, you need to dice the bread, season it andbake it until the cubes are nicely toasted. Here, I start with Pepperidge Farm HerbSeasoned cubed stuffing mix — be sure to buy the cubed mix! — and then add lots of fresh ingredients. Delicious bread pudding in half the time!

Featured in: Ina Garten’s Store-Bought Thanksgiving

Learn: How to Cook a Turkey

Learn: How to Make Stuffing

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Ingredients

Yield:Serves 8 to 10

  • 7tablespoons unsalted butter, divided
  • cups chopped yellow onion (1 large)
  • 2teaspoons minced garlic (2 cloves)
  • 12ounces cremini mushrooms, stems trimmed, caps sliced ¼-inch thick (see Tip)
  • ¼cup cream sherry (I used Harvey’s Bristol Cream)
  • 2teaspoons minced fresh rosemary leaves
  • 1(12-ounce) bag herb-seasoned cubed stuffing mix (about 7 cups), such as Pepperidge Farm Herb Seasoned
  • 3cups grated Gruyère (8 to 10 ounces), divided
  • 5extra-large eggs
  • cups half-and-half
  • cups chicken stock (I used College Inn)
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

417 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 18 grams protein; 567 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Mushroom and Gruyère Bread Pudding Recipe (2)

Preparation

  1. Step

    1

    Heat the oven to 350 degrees. Butter a 9- by 13- by 2-inch baking dish with 1 tablespoon of the butter and set aside.

  2. Melt 4 tablespoons of the butter over medium heat in a medium (10-inch) sauté pan. Add the onion and sauté for 7 minutes, stirring occasionally, until tender. Add the remaining 2 tablespoons of butter, the garlic and mushrooms, and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms start to brown. Add the sherry and rosemary and simmer for 2 minutes.

  3. Step

    3

    Meanwhile, put the stuffing mix into a very large bowl. Stir in the mushroom mixture and cool for 5 minutes. Stir in 2 cups of the cheese.

  4. Step

    4

    In a separate bowl, whisk together the eggs, half-and-half, chicken stock, 2 teaspoons salt and 1 teaspoon pepper. Pour the custard mixture over the stuffing mixture and stir well. Set aside for 10 minutes, stirring occasionally, until the bread has absorbed most of the liquid. Transfer the entire mixture to the prepared baking dish and sprinkle evenly with the remaining cup of cheese.

  5. Step

    5

    Bake for 40 to 50 minutes, until the top is golden brown and the custard is set in the middle. Serve hot.

Tip

  • Wipe the mushroom caps with a paper towel, but don’t wash them!

Ratings

4

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1,037

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Private Notes

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Cooking Notes

Deb

This thing was amazing!!! I used brioche bread, and more porcinis and wild mushrooms. It was absolutely fantastic and a wonderful dish to serve to vegetarian friends. I soaked it overnight after putting it together midafternoon the previous day. I used a very generous amount of fresh sage in it and double the garlic....

Suzanne F

If you don't want to use sherry, use more chicken stock. Or a little mushroom stock, if you have it. Better Than Bouillon makes a mushroom stock base; mix 1/4 teaspoon into 1/4 cup boiling water.

phillyladylawyer

Have been making this for years and its as tasty as it is forgiving. Can be made a day before making it even better!

Ella

Trader Joe’s sells a fantastic frozen mushroom medley. I keep two of these in my freezer at all times, it saves fridge space (especially around thanksgiving). They are great in this recipe.

Meg McAlister

This recipe is going to be our T'giving day breakfast. The family would revolt if I didn't make the cornbread and sausage southern dressing with gravy for the big meal. Thanks, Ina!

David

Notice quite a shift in Notes…all manner of questions. Make the recipe, substitute if you must (NYT Cooking has helpful guidelines for that), but asking others if it will work isn’t reasonable, try your idea and make the recipe. Get comfortable with ambiguity. Work through it without all the answers you believe you must have. Make the recipe, share.

Ruth

Can this be made ahead and frozen?

Maddie

I have a very similar recipe that uses 1.5 pounds of diced butternut squash (instead of mushrooms), sauteed with onions until just tender and then added to the bread pudding mixture and baked. Everything else is the same and it's delicious.

Quincy

How easy is that?

Leslee

Boursin and cream cheese are too soft. Gruyere is a harder cheese. I think the cream cheese would alter the balance between the bread and the custard. You could use a mild Swiss.

Kate

Yes. Her original recipe Mushroom And Leek Bread Pudding is described here with instructions on assembling it beforehand and then baking later. https://www.thekitchn.com/ina-garten-make-ahead-mushroom-and-leek-bread-pudding-23260954

R James

Be careful with the salt. The store bought bread cubes are already a little salty. It was delicious.

smp

Emmental, Jarlsberg, Raclette, Comté, Beaufort

KM

I wouldn't bake it all the way through if you're going to bake it the day before. You don't want it to dry out. So I would par-bake it and then finish baking it the next day. Alternatively, it would be fine to assemble, leave refrigerated overnight, and then bake day of.

Maddie

You can absolutely use vegetable stock instead -- I do this all the time.

bluegray

I made with toasted bread cubes, not stuffing mix, and found it to be too wet and eggy to fill the stuffing niche on the Thanksgiving table, and overly rich from the heavy cream. I also missed sage and would add it next time.

Deborah

I cut the recipe in half and there is still enough for the rest of the week. Fortunately, it is so delicious that I don't care. I subbed raclette for gruyere as the later was outrageously expensive, and it was fine. Used dry, cubed brioche with a lot of sage, and more rosemary than called for, as we don't have packages of stuffing here. Really good. 5 stars.

Sarah

Most of our guest loved it but I wasn't such a fan. The texture was too mushy. Definitely toast the bread first.

sc

A+ - delicious - my picky teen kids hoarded the leftovers. Our new stuffing go-to.

Tracey E

This has been a hit 2 years running now. An easy hack for the cream sherry from America's Test Kitchen: add 1 tsp dark brown to 1/4 cup dry sherry. As a non-drinker I still enjoy the flavor the sherry imparts. And if you can find it try Boudin Sourdough Classic Herb stuffing mix. Superior seasoning to the standby Pepperidge Farm brand, IMHO.

Tracey E

I just posted a note about making cream sherry with dry sherry. It should have read add 1 tsp dark brown SUGAR to 1/4 cup dry sherry.Thanks - didn't see a way to edit my note after submitting.

B.

Used half cremini, half shiitake mushrooms. Chose an applewood-smoked Gruyère from Aldi . Couldn’t source Pepperidge Farm dressing mix in cubed version, so damned the torpedoes and used the standard crumb version. Fabulous results.Thank you, Ina Garten, for this and the countless other recipes of yours I have enjoyed cooking and eating over the years.

Myra

Did as directed but used part Jarlsburg and part Gruyere. Froze the leftovers, thawed to room temp and then re-warmed, covered, for 20 minutes at 375. If I make it again I will do the day ahead and then bake on the day of. Everyone loved it and it tasted just as good if not better coming out of the freezer.

April Lund

Absolutely delicious side for baked chicken.

Peanut

What category(ies) is this in, Saved in my recipe box but where? I made this with rice cooking wine and 1 tsp fine sugar added (sherry subst.), and used whole milk instead of half and half (because that's what I had) and those seemed to be fine substitutions. Baked covered until the last 10 minutes and then uncovered. Served with salmon and seafood, it made a nice side but I didn't know what to call it... pudding sounds like a dessert and it's not stuffing. "shroom/cheese breaded side dish"!

Nancy

Can you use whole milk instead of half and half?

MMM

My butcher shop dices up prosciutto ends and sells them out of the case, and I added them to the mushroom saute. It was a nice addition, and I did think to cut back on salt. I did mix up a few types of mushrooms as well. Thanks to the commenter who suggested fresh sage, it was a nice addition. This is a fantastic dish, and will be trying a few different variations.

Kim

This is fantastic! I used about 4 Tbsp butter total.

TW

Delicious. Used a dried-up leftover baguette instead of stuffing mix and added a box of frozen spinach (thawed, squeezed dry). Otherwise, made according to recipe. Really good and comforting. Next time, I'll let the bread soak overnight before baking.

elizabeth

The mushroom/sherry combo is delicious and very flavorful. It’s too much stuffing mix for me though, which detracted somewhat from the flavors. I’d recommend less breading and more mushrooms next time.

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Mushroom and Gruyère Bread Pudding Recipe (2024)

FAQs

Why is my bread pudding mushy? ›

There are two main reasons why bread pudding bakes up mushy. One is that is has not baked long enough for the custard to . The other reason is that the bread was too fresh and did not soak up much custard, so the pudding is more liquidy than it should be.

Why is my bread and butter pudding dry? ›

The worst is using way too much bread that doesn't get soaked through = dry pudding! Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices!

Is bread pudding jiggly? ›

Yes, it is technically a custard, so it will have some jiggle when it's warm, but it should not be wet or soggy. The key is to make sure your bread is nice and stale.

Why did my bread pudding fall? ›

Not allowing it to rest after baking

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

How can you tell when bread pudding is done? ›

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Why does my bread pudding taste eggy? ›

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

Should you dry out bread for bread pudding? ›

Making Bread Pudding Is Simple!

Stale bread holds its shape more easily when soaking up the custard mixture. Fresh bread tends to fall apart and turn to mush. If you don't have stale bread, you can heat cubed fresh bread in the oven to dry it out a bit.

Does bread pudding need to be refrigerated after baking? ›

Yes - it's basically a milk, egg, and sugar custard with bread (and possibly butter and flavorings) added. Milk and eggs spoil quickly at room temperature, so bread pudding should be refrigerated after it's done baking.

How do you moisten bread pudding? ›

How do you fix dry bread pudding? If you somehow overcook it and it becomes dry or you're reheating your bread pudding, you can fix it by adding a bread pudding sauce or cream on top. In fact, nothing works better than ice cream to bring it back to life.

Do you eat bread pudding with a spoon or fork? ›

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Can you eat bread pudding right out of the oven? ›

bread pudding is best right out of the oven. bread pudding takes about an hour total for bake time and about 15 minutes to cool.

Can you leave bread pudding out overnight? ›

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

Why does my bread pudding curdle? ›

Why does my Bread and Butter pudding curdle? - Quora. It sounds like it was cooked too fast at too high a temperature. Custard needs to be heated slowly, or it will curdle.

Why did my bread pudding curdle? ›

If your oven is too hot, the custard could break and start to curdle.

Can you reheat bread pudding? ›

To reheat it, you can reheat it in the microwave which is easier. But it might be a little soggy. But if you want the top to be a little crisp, then you can heat it in the oven or toaster oven. I would heat it at 350.

How do you make pudding more solid? ›

If your pudding is too thin, you may thicken it by adding cornstarch. To properly thicken instant pudding with almond milk, but you don't want to use cornstarch, you need to add a quarter cup more of the powdered pudding mix than in the original recipe.

How do you fix gooey bread? ›

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Why is my bread mushy inside? ›

Properly Cooling Bread

Although it may be tempting to cut into that freshly baked bread while it's still warm, it is important that the loaf cool completely. If you do not allow the bread to cool for at least two hours before slicing, it can appear soggy inside, even though it is cooked all the way through.

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