She Strengthens

Savory Vegetarian Bread Pudding: A Hearty Winter Delight

Flavors of Fall in Every Bite

Imagine a dish that combines the earthiness of mushrooms, the richness of gruyère cheese, and the comfort of warm bread pudding. This savory vegetarian bread pudding is a game-changer for fall and winter dinners, and it’s surprisingly easy to make.

A Perfect Alternative to Traditional Stuffing

Whether you’re looking for a new twist on Thanksgiving stuffing or a satisfying side dish for a chilly winter evening, this bread pudding is sure to impress. Serve it alongside a fresh green salad for a well-rounded meal that’s sure to become a family favorite.

Choosing the Right Mushrooms

When it comes to selecting mushrooms for this recipe, feel free to get creative. A mix of wild mushrooms such as cremini, shiitake, and oyster mushrooms adds depth and variety to the dish. For a more intense flavor, try using dried mushrooms and rehydrating them before slicing.

Gather Your Ingredients

• 2 tablespoons unsalted butter, plus more for greasing
• 1 large shallot, minced
• 5 cloves garlic, minced
• 6 cups mixed wild mushrooms, thinly sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1½ cups heavy cream
• 2 eggs
• 1 cup grated gruyère
• ¼ cup chives, plus more for serving
• 6 cups challah, cubed

Let’s Get Started!

Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter, making sure to coat it evenly.

Sautéing the Shallots and Mushrooms

In a large pan, melt the butter over medium-high heat. Add the minced shallot and cook for 2 minutes, until it begins to soften. Next, add the garlic and rosemary, stirring for 30 seconds to release their fragrant flavors. Finally, add the sliced mushrooms and cook for 6-8 minutes, until they’re tender and fragrant. Season with salt and pepper to taste.

The Creamy Mixture

In a large bowl, whisk together the heavy cream, eggs, grated gruyère, and chopped chives. Add the cubed challah and reserved mushroom mixture, stirring until everything is fully incorporated. Let the mixture rest for 30 minutes at room temperature.

Baking to Perfection

Bake the bread pudding for about 45 minutes, or until the top is golden brown and the custard is set. Let it cool for at least 15 minutes before serving, garnished with additional chives if desired.

Image courtesy of Alexis deBoschnek.