Thanksgiving Mushroom Bread Pudding


Mushroom Bread Pudding


6 servings

Prep Time

20 minutes

Cooking Time

35-40 minutes

Total Time

1 hour


1 loaf French bread or Italian bread (day old), cut into cubes 8 cups sliced fresh mushrooms (cremini or white button) ½ cup chopped onion ¼ cup olive oil 2 cloves garlic, minced 2 cups shredded mozzarella cheese 2 cups grated Swiss cheese 1 cup grated parmesan cheese 6 large eggs 3 cups milk 2 tsp dried thyme 1 tbsp salt 1 tsp black pepper 3 cups chicken broth


Step 1

Preheat oven to 375°F. Grease a 9x13 inch baking dish with cooking spray.

Step 2

In a large skillet over medium heat, sauté mushrooms and onions in olive oil until tender; about 5 minutes. Add garlic during the last minute of cooking. Remove from heat and let cool slightly.

Step 3

In a separate bowl, whisk together eggs, milk, thyme, salt, and black pepper. Set aside.

Step 4

Place half of the cubed bread at the bottom of the prepared baking dish. Layer with half of each of the following ingredients

cooked mushroom mixture, mozzarella cheese, Swiss cheese, and Parmesan cheese. Repeat layers ending with a layer of Swiss cheese on top. Pour egg mixture evenly over the layered ingredients. Gently press down on the surface so that all the bread is submerged under the liquid.

Step 5

Slowly pour chicken broth around the edges of the dish, being careful not to disturb the layers too much.

Step 6

Cover with foil and bake for 30 minutes. Uncover and continue baking an additional 10-15 minutes or until golden brown and set. Let stand for 10 minutes before serving. Enjoy!