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Savory Chanterelle Bread Pudding

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“Adapted from a recipe by Kathy Casey at Al Dente.”
1hr 20mins

Ingredients Nutrition

  • 1 tablespoon olive oil or 1 tablespoon butter
  • 2 cups cleaned and sliced chanterelle mushrooms (about 10 ounces)
  • 12 cup diced onion
  • 13 cup diced celery
  • 1 tablespoon minced fresh garlic
  • 4 cups bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread)
  • 1 12 tablespoons minced fresh sage
  • 1 tablespoon minced fresh thyme or 1 tablespoon lemon thyme
  • 1 12 teaspoons salt
  • 14 teaspoon black pepper
  • 1 12 cups half-and-half
  • 1 12 cups milk
  • 2 eggs
  • 2 egg yolks


  1. Preheat oven to 325°F.
  2. In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
  3. Toss bread cubes with mushroom mixture, herbs, salt and pepper.
  4. Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
  5. Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).

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