Savory Chanterelle Bread Pudding

Recipe by DrGaellon
READY IN: 1hr 20mins


  • 1
    tablespoon olive oil or 1 tablespoon butter
  • 2
    cups cleaned and sliced chanterelle mushrooms (about 10 ounces)
  • 12
    cup diced onion
  • 13
    cup diced celery
  • 1
    tablespoon minced fresh garlic
  • 4
    cups bread cubes (1-inch cubes of firm, rustic French- or Italian-style bread)
  • 1 12
    tablespoons minced fresh sage
  • 1
    tablespoon minced fresh thyme or 1 tablespoon lemon thyme
  • 1 12
    teaspoons salt
  • 14
    teaspoon black pepper
  • 1 12
  • 1 12
    cups milk
  • 2
    egg yolks


  • Preheat oven to 325°F.
  • In a large skillet, heat oil over medium-high heat until shimmering. Saute mushrooms and onion in oil until about 3/4 done, 3-4 minutes. Add celery and cook another 1-2 minutes. Add garlic and cook another 30 seconds, until fragrant. Remove from heat.
  • Toss bread cubes with mushroom mixture, herbs, salt and pepper.
  • Whisk together half-and-half, milk, eggs and egg yolks. Pour over bread and mushrooms, and toss to combine.
  • Butter a 6 qt glass or ceramic baking dish, or spray with non-stick spray. Pour bread pudding into dish, leveling off the top. Bake in preheated oven 50-60 minutes, until the center is barely set. (Do not overcook, or the custard will scramble.).