Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Savory Bread Pudding with Mushrooms, Gruyère and Tarragon
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.
pound loaf crusty white bread, cut into 1-inch pieces (about 12 cups)
tablespoons extra-virgin olive oil, divided
01Heat the oven to 350°F with a rack in the middle position. In a large bowl, toss the bread with 3 tablespoons oil and 1 teaspoon salt. Distribute the bread in an even layer on a rimmed baking sheet; reserve the bowl. Bake until light golden brown, about 20 minutes, stirring once halfway through. Let cool on the baking sheet.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial