Wild Mushroom Bread Pudding



  • 12 cups of brioche, cubed
  • 12 eggs
  • 1 ½ cups milk
  • ½ cup heavy cream
  • 1 tsp salt, separated
  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 4 cups wild mushrooms (cremini, portabella, shitake), sliced
  • 1 cup dry white wine
  • 1 tbsp rosemary, minced
  • 1 tbsp, sage, roughly chopped
  • 1 tbsp, parsley, roughly chopped
  1. Preheat oven to 350F.
  2. Heat olive oil in a large skillet, once hot, add leeks and sauté until tender, add mushrooms and cook until they release their juices, add ½ tsp salt, add wine and cook until reduced and most of the wine has evaporated. Add herbs and stir to combine and set aside to allow to cool.
  3. Place brioche on baking sheet and toast for 15 minutes. Set aside and allow to cool.
  4. In a large bowl, whisk together eggs, add milk, cream and remaining ½ tsp of salt.
  5. Add mushroom mixture to egg mixture. Stir to combine, add brioche, stir to combine.
  6. Transfer to a large heat-safe casserole dish.
  7. Bake covered for 30 mins and then uncovered for 20 minutes. Remove from oven and slice into squares if serving right away, or allow to cool completely and cover and refrigerate.
  8. To reheat, bake at 375F for 30 minutes covered and then 10 minutes uncovered.