I love how this Wild Mushroom & Gruyère Cheese Bread Pudding lands on the table with golden edges, a custardy center, and deep savory flavor in every slice. One bite and it’s clear why this dish never stays put for long.

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I’m obsessed with this Wild Mushroom & Gruyère Cheese Bread Pudding because it lands right in that salty, savory, deeply satisfying zone I crave when dinner needs attitude. The wild mushrooms bring that earthy, meaty bite I can’t stop chasing, and Gruyère cheese melts into every pocket like it owns the place.

And yes, I absolutely go back for the crispy edges first. Then the custardy middle gets me.

But what I love most is how it feels fancy without acting precious. Big flavor.

No fuss. Just the kind of dish I keep thinking about long after the plate disappears.

Ingredients

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Day-old crusty bread soaks up the custard but keeps those chewy, golden edges.
Wild mushrooms bring earthiness, meatiness, and that cozy “is this fancy?” feeling.
Butter adds richness and helps the mushrooms brown like they mean it.
Olive oil keeps things from feeling too heavy, which I appreciate.
Shallots add gentle sweetness without yelling over the mushrooms.
Garlic makes the whole dish smell like dinner’s going to be great.
Fresh thyme gives it that woodsy, herby backbone.
Parsley keeps the rich bites a little brighter and fresher.
Dijon adds a tiny tang, and honestly, you’ll miss it if skipped.
Eggs hold everything together into that soft, sliceable pudding texture.
Gruyère melts beautifully, with nutty, salty flavor in every bite.
Plus Parmesan brings extra savory punch if you’re feeling it.
Wine or sherry adds depth, like you cooked harder than you did.
Basically, nutmeg, salt, and pepper make the creamy parts taste alive.
Chives finish it with a fresh little pop of green.

Ingredient Quantities

1 pound day old crusty bread, torn or cut into 1 inch pieces

1 pound mixed wild mushrooms, cleaned and roughly chopped (cremini, shiitake, chanterelle or similar)

3 tablespoons unsalted butter

2 tablespoons olive oil

2 large shallots, finely chopped

3 garlic cloves, minced

2 tablespoons fresh thyme leaves, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon Dijon mustard (optional but recommended)

6 large eggs

1 1/2 cups heavy cream

1/2 cup whole milk

2 cups grated Gruyère cheese (about 8 ounces), plus extra for sprinkling

1/2 cup grated Parmesan cheese (optional)

1/4 cup dry white wine or dry sherry (optional)

1/2 teaspoon freshly grated nutmeg

1 to 1 1/2 teaspoons kosher salt, adjusted to taste

1/2 teaspoon freshly ground black pepper, adjusted to taste

Chopped chives for garnish (optional)

How to Make this

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1. Preheat the oven to 350°F and butter a 9×13 inch baking dish or a similar ovenproof dish.

2. Heat 2 tablespoons butter and the olive oil in a large skillet over medium heat until shimmering.

3. Add the shallots and cook until translucent, about 2 minutes, then add the garlic and cook 30 seconds more.

4. Increase heat to medium-high, add the mushrooms and cook until they release their liquid and it evaporates and the mushrooms are golden, about 8 to 10 minutes; stir in the thyme, parsley, and the white wine or sherry if using, and cook until the liquid is mostly evaporated; season lightly with salt and pepper; remove from heat and stir in the remaining tablespoon of butter.

5. In a large bowl whisk together the eggs, heavy cream, whole milk, Dijon mustard if using, nutmeg, remaining salt and pepper until smooth.

6. Add the torn bread pieces to the prepared baking dish, scatter the cooked mushroom mixture evenly over the bread, then sprinkle 2 cups grated Gruyère and the Parmesan if using over everything.

7. Pour the egg and cream mixture evenly over the bread and mushrooms, gently pressing down so the bread soaks up the custard; let the dish sit for 15 to 20 minutes to absorb.

8. Sprinkle a little extra Gruyère on top and place the dish in the preheated oven; bake until the custard is set in the center and the top is golden and slightly crisp, about 40 to 50 minutes.

9. Remove from the oven and let rest for 10 minutes before serving to finish setting.

10. Garnish with chopped chives and additional parsley if desired, then slice and serve warm.

Equipment Needed

1. Ovenproof 9×13 inch baking dish (or similar)
2. Large skillet
3. Mixing bowl (large)
4. Whisk
5. Wooden spoon or heatproof spatula
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Box grater for the cheeses

FAQ

Can I use other cheeses if I do not have Gruyère? Yes. Good substitutes are Comté, Emmental, Jarlsberg, or a sharp white cheddar. Blend for flavor and meltability if desired.

How far ahead can I assemble this and bake later? You can assemble, cover, and refrigerate for up to 24 hours. Bring to room temperature for 20 to 30 minutes before baking and increase bake time by about 10 to 15 minutes if starting cold.

Can I make this vegetarian or vegan? This recipe is already vegetarian if you use vegetable stock or omit alcohol. For vegan, substitute a plant based milk and cream, use a silken tofu or chickpea flour custard in place of eggs, and choose a vegan cheese alternative.

How do I prevent the custard from being rubbery? Use a gentle baking temperature, around 325 to 350 F, and avoid overbaking. The pudding is done when the center is just set and slightly jiggly. Rest 10 to 15 minutes before serving.

What is the best way to cook the mushrooms so they are not soggy? Cook mushrooms in a hot pan without crowding, using butter and oil. Let them brown and release then reabsorb their juices. Finish with wine or stock if using, then drain any excess before mixing with bread and custard.

How should leftovers be stored and reheated? Cool completely, cover, and refrigerate for up to 3 days. Reheat individual portions in a 350 F oven until warmed through, about 15 minutes, or microwave briefly but expect softer texture.

Wild Mushroom & Gruyère Cheese Bread Pudding Recipe Substitutions and Variations

Bread: sturdy day old loaf such as sourdough, ciabatta or baguette; for a richer pudding use torn brioche or challah (reduce added sugar elsewhere if using sweet bread).
Mixed wild mushrooms: substitute cremini or button plus 2 ounces chopped porcini or shiitake; or use fresh oyster or a frozen wild mushroom blend if fresh wild varieties are unavailable.
Gruyère cheese: swap with Comté, Emmental or aged Gouda for a similar nutty, melty profile; for a milder option use fontina.
Heavy cream: use a 1 to 1 mixture of whole milk and mascarpone, or 3/4 cup whole milk plus 1/4 cup melted unsalted butter; for a lighter version use half and half.

Pro Tips

1. Use bread with a bit of chew and a dry crumb so it soaks without collapsing. Tear pieces by hand for irregular edges that catch the custard and give better texture.

2. Don’t rush the mushrooms. Cook them until their liquid has mostly evaporated and they begin to brown. That concentrates flavor and prevents the casserole from becoming soggy.

3. Let the assembled dish sit at room temperature for the full 15 to 20 minutes so the custard soaks evenly. If you have extra time, cover and refrigerate for up to a few hours for an even deeper soak, then add 5 to 10 minutes to the baking time.

4. Balance salt with the cheeses and wine. Taste the cooked mushroom mixture before combining, because Gruyère and Parmesan add saltiness. Adjust the added kosher salt sparingly.

5. For a crunchy top, sprinkle extra grated Gruyère during the last 10 minutes of baking or briefly run it under the broiler for 1 to 2 minutes while watching closely. Let it rest 10 minutes after baking so the custard finishes setting.

Wild Mushroom & Gruyère Cheese Bread Pudding Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

717

kcal

Equipment: 1. Ovenproof 9×13 inch baking dish (or similar)
2. Large skillet
3. Mixing bowl (large)
4. Whisk
5. Wooden spoon or heatproof spatula
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Box grater for the cheeses

Ingredients

1 pound day old crusty bread, torn or cut into 1 inch pieces
1 pound mixed wild mushrooms, cleaned and roughly chopped (cremini, shiitake, chanterelle or similar)
3 tablespoons unsalted butter
2 tablespoons olive oil
2 large shallots, finely chopped
3 garlic cloves, minced
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard (optional but recommended)
6 large eggs
1 1/2 cups heavy cream
1/2 cup whole milk
2 cups grated Gruyère cheese (about 8 ounces), plus extra for sprinkling
1/2 cup grated Parmesan cheese (optional)
1/4 cup dry white wine or dry sherry (optional)
1/2 teaspoon freshly grated nutmeg
1 to 1 1/2 teaspoons kosher salt, adjusted to taste
1/2 teaspoon freshly ground black pepper, adjusted to taste
Chopped chives for garnish (optional)

Directions

Preheat the oven to 350°F and butter a 9×13 inch baking dish or a similar ovenproof dish.
Heat 2 tablespoons butter and the olive oil in a large skillet over medium heat until shimmering.
Add the shallots and cook until translucent, about 2 minutes, then add the garlic and cook 30 seconds more.
Increase heat to medium-high, add the mushrooms and cook until they release their liquid and it evaporates and the mushrooms are golden, about 8 to 10 minutes; stir in the thyme, parsley, and the white wine or sherry if using, and cook until the liquid is mostly evaporated; season lightly with salt and pepper; remove from heat and stir in the remaining tablespoon of butter.
In a large bowl whisk together the eggs, heavy cream, whole milk, Dijon mustard if using, nutmeg, remaining salt and pepper until smooth.
Add the torn bread pieces to the prepared baking dish, scatter the cooked mushroom mixture evenly over the bread, then sprinkle 2 cups grated Gruyère and the Parmesan if using over everything.
Pour the egg and cream mixture evenly over the bread and mushrooms, gently pressing down so the bread soaks up the custard; let the dish sit for 15 to 20 minutes to absorb.
Sprinkle a little extra Gruyère on top and place the dish in the preheated oven; bake until the custard is set in the center and the top is golden and slightly crisp, about 40 to 50 minutes.
Remove from the oven and let rest for 10 minutes before serving to finish setting.
Garnish with chopped chives and additional parsley if desired, then slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.