Recipe courtesy of First Restaurant

Wild Mushroom Bread Pudding

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  • Level: Easy
  • Yield: 20 puddings
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2 cups wild mushrooms

1/2 cup minced shallot

1/4 cup clarified butter



2 quarts heavy cream

1 cinnamon stick

1 clove

1 vanilla bean

16 egg yolks

1 cup chestnuts, chopped

1/4 cup fresh sage, chiffonade

1/2 loaf brioche (no crust, medium dice, dried out on sheet tray)

1/2 loaf white bread (no crust, medium dice, dried out on sheet tray)


  1. To make the mushroom custard: In a medium heated saute pan, saute mushrooms with shallot and butter for approximately five minutes. Add salt and pepper to taste. Allow to cool. After cooled, transfer to heavy sauce pot and add cream, cinnamon, clove, and vanilla bean. Mix well. Bring to a simmer for forty minutes. Remove cinnamon stick and puree. Cool and add yolks. Put aside.
  2. Preheat oven to 300 degrees.
  3. For the pudding: Spray aluminum tins with cooking spray. In large bowl combine custard, chestnuts, sage, brioche and white bread. Spoon mixture into tins 3/4 way to top. Bake in water bath at 300 degrees for 40 minutes.