Savory Bread Pudding w/ Mushrooms, Gruyere & Tarragon

Updated at: Mon, 04 Dec 2023 23:18:58 GMT

Step 1

Heat the oven to 350°F with a rack in the middle position. In a large bowl, toss the bread with 3 tablespoons oil and 1 teaspoon salt. Distribute the bread in an even layer on a rimmed baking sheet; reserve the bowl. Bake until light golden brown, about 20 minutes, stirring once halfway through. Let cool on the baking sheet.

Step 2

Meanwhile, in a 12-inch skillet over medium-high, heat 3 tablespoons of the remaining oil until shimmering. Add the mushrooms, onion, garlic and 1 teaspoon each salt and pepper, then stir; the skillet will be very full. Cover and cook, stirring occasionally, until the mushrooms have released their moisture, about 3 minutes. Uncover and cook, stirring occasionally, until the moisture has evaporated and the mushrooms begin to sizzle, 5 to 7 minutes. Add the wine and cook, scraping up any browned bits, until the pan is dry, 5 to 7 minutes. Stir in the tarragon. Remove the skillet from the heat.

Step 3

Coat a 9-by-13-inch baking dish with the remaining 3 tablespoons oil. To the reserved bowl, add the toasted bread and the mushroom mixture; toss to combine. Transfer to the prepared baking dish and distribute in an even layer; reserve the bowl again. Sprinkle the bread-mushroom mixture evenly with half the cheese.

Step 4

In the same bowl whisk the eggs. Whisk in the broth, cream, mustard and 1 teaspoon pepper. Pour the egg mixture evenly over the bread-mushroom mixture. Cover and refrigerate for 1 hour or up to 24 hours.

Step 5

When ready to bake, heat the oven to 350°F with a rack in the middle position. Uncover the baking dish and bake for 45 minutes. Sprinkle the remaining cheese evenly on the top, then continue to bake until golden brown and puffed, about 15 minutes. Cool on a wire rack for about 30 minutes. Serve warm.

Step 6

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

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