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Savory Mushroom Bread Pudding
Side Dishes

Savory Mushroom Bread Pudding

This savory bread pudding is made with Tillamook Sharp White Cheddar, mushrooms, and a creamy custard. Perfect for brunch or as a side dish.

45minserves 8-10


  • 8 cups (2 loaves) day old French bread cut into 2” pieces

  • 4 tbsp Tillamook Salted Butter

  • 3 cups Leeks (2 large leeks), white and light green parts

  • 1 lb Mushrooms, sliced

  • 5 cloves Garlic

  • 1 tbsp Fresh rosemary

  • 1 tbsp Fresh thyme

  • 8 Eggs

  • 2 cups Heavy cream

  • 2 cups Chicken stock

  • 2 tsp Salt

  • ½ tsp Freshly ground pepper

  • 2 cups Tillamook Sharp White Cheddar Shredded Cheese, divided


  • Baking sheet

  • Large sauté pan

  • Large mixing bowl

  • 2 ½-to-3-qt Gratin dish

  • Preheat the oven to 350º F. Spread the bread cubes on a baking sheet and bake for 15 minutes, until lightly browned. Set aside.

  • Heat the butter in a large sauté pan over medium heat. Stir in the leeks and cook over medium heat for 6-8 minutes, until the leeks are tender. Stir in the mushrooms, garlic, rosemary, and thyme and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.

  • In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1½ cups of the cheese. Add the bread cubes and mushroom to the egg mixture, stirring well to combine.

  • Pour into a 2½-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup white cheddar shredded cheese and bake uncovered for 45 minutes, until the top is browned and the custard is set. Serve hot.