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Savory Bread Pudding with Mushrooms, Gruyère and Tarragon

12 Servings

3 hours 50 minutes active, plus cooling

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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.




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


  • 1

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

  • 9

    tablespoons extra-virgin olive oil, divided


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Kellen W.
December 31, 2023
The flexibility!
This is an extremely flexible recipe, and I love it every time! I tried swapping out the white bread for a loaf of rye that I happened to see in the store, and it added a whole other layer of flavor to this, and worked brilliantly. Also, if you're a mushroom fan like I am, and have access to an interesting variety, playing around with other mushrooms besides cremini was a worthwhile experiment.
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!