Join! 12 weeks for $1

Savory Bread Pudding with Mushrooms, Gruyère and Tarragon

12 Servings

3 hours 50 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

For this hearty savory bread pudding, we took inspiration from a recipe in “Tartine” by Elisabeth Prueitt and Chad Robertson. Make sure to use crusty bread with a rustic, sturdy crumb; a soft, yielding loaf will yield a soggy, dense pudding. The egg-soaked bread mixture must stand for at least an hour (or up to 24 hours) before baking, so this dish offers make-ahead convenience. We prefer the flavor of the pudding made with chicken broth, but to make it vegetarian, use vegetable broth. Serve it warm for brunch, as a hearty side to a roast, or as a main with a simple leafy salad.

12

Servings

Tip

Don't trim off the crust from the bread; the crust bakes up with a chewiness and adds nice textural contrast to the pudding. Don't decrease the amount of oil for coating the baking dish; 3 tablespoons may seem excessive but it helps the bottom crust bake up browned and crisp.

3 hours

50 minutes active, plus cooling

Ingredients

  • 1

    pound loaf crusty white bread, cut into 1-inch pieces (about 12 cups)

  • 9

    tablespoons extra-virgin olive oil, divided

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Anne K V.

I am stunned by this and the other savory bread pudding calling for 1/4 cup of mustard (in both of them). That seems like a LOT - in the scheme of things - when I look at the other proportions. But I have not tried it yet - and would love a little intel on if you tried with less (or none) and what the impact was. I like mustard (more Dijon than Frenches) but am wary about this quantity. Any thoughts?

Brady S.

A bit late here, but we had zero issue with the mustard amount and absolutely adored this recipe! I don't remember it truly serving 12, but if you break that down, it's not that much mustard/serving - 1 tsp each.

Jennifer B.

This was wonderful! I assembled it the day before and cooked it Christmas day.

Carol S.

So this recipe is very close to my method for turkey dressing/stuffing (original recipe from my Mom). I use all homemade turkey stock, no cream, and no cheese. Since that recipe is Traditional for Thanksgiving, we won't change it. However, I love the idea of changing it up, and I think this version will be spectacular with Christmas dinner. I loved the cheese and the tarragon. Yummmm!