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Savory Maitake Bread Pudding
Created by AndrewM, Friday, 01 January 2010


A flavorful and attractive side dish.

At a glance
Main Ingredient
  • 2 large cloves garlic, minced
  • 1 onion, minced
  • 2 T. olive oil
  • 1 lb. Maitake, chopped into bite size pieces
  • 1 loaf Italian or French bread, cubed and let dry 8-12 hours (Challah or Brioche for special occasions!)
  • 6 eggs
  • 3/4 C. Parmesan cheese, fresh grated
  • 1 T. fresh thyme or 1 t. dried
  • 3 T. fresh Italian parsley, minced
  • Salt and pepper
  • 3.5 C. stock (chicken, vegetable or beef)
  • 1/2 C. sherry or dry white wine
  1. Saute onions and garlic in oil over medium heat until transparent, then add mushrooms and continue until mushrooms are golden brown. Salt and pepper to taste and let cool.
  2. Butter or non-stick spray a 9x13x2 glass baking dish.
  3. Beat eggs, 1/2 C. Parmesan, thyme, parsley, salt & pepper together, then stir in the stock and sherry.
  4. Mix the bread cubes and mushroom mix in a large mixing bowl. Add the liquid ingredients to the dry ingredients and toss several times to distribute evenly.
  5. Transfer the mix to the baking dish, spread evenly, and top with the remaining Parmesan. Cover and let stand for 1/2 hour, or up to overnight in the refrigerator.
  6. Bake in a 350 degree oven 30-45 minutes (from room temperature), or until firm and golden brown on top.
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