Herbed Mushroom Bread Pudding

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“In 'The Splendid Spoonful'”
1hr 40mins

Ingredients Nutrition


  1. Lightly butter or spray an 11 x 7 inch baking dish.
  2. Put the dried mushrooms in a small bowl; pour the boiling water over them; set aside until soft, about 10 minutes.
  3. Place a piece of paper towel in a sieve and drain the mushrooms over a small bowl, reserving the liquid.
  4. Rinse the mushrooms lightly and pat dry.
  5. In a big skillet, melt the butter over med-high heat; add the fresh mushrooms and onion; saute for 3 minutes, or until limp.
  6. Add the reconstituted dried mushrooms and continue sauteing until the mushrooms have given up their liquid and are nicely browned, about 10-12 minutes.
  7. Stir in the thyme and transfer the mushrooms to a bowl.
  8. In a big bowl, whisk the eggs, milk, reserved mushroom liquid, Worcestershire sauce, Tabasco sauce, salt and pepper until well blended.
  9. Arrange half the bread cubes over the bottom of the prepared baking dish; top with the mushroom mixture and then layer with half of the cheese, then the remaining bread cubes, and the rest of the cheese.
  10. Using a ladle, gently pour the egg/milk mixture over the bread and mushroom mixture, being careful to cover all the bread cubes with the liquid.
  11. Press the bread cubes gently with the palm of your hand or the back of a spatula to immerse them, if necessary.
  12. At this point, you may cover the pudding with plastic wrap and refrigerate for several hours or overnight.
  13. When ready to bake--remove pudding from refrigerator and let come to room temperature.
  14. Position oven rack in middle position; preheat to 350°; bake pudding until it is puffy and golden brown, or until a knife inserted near the edge comes out clean, about 40 minutes.
  15. Garnish w/ parsley and serve immediately.

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