Balsamic-Mushroom Bread Pudding Recipe

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Balsamic-Mushroom Bread Pudding Recipe

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We love fresh mushrooms, especially when they're part of this rich savory bread pudding. —Catherine Wilkinson, Dewey, Arizona
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 40 min.

Ingredients

  • 3 tablespoons butter, divided
  • 1-1/2 pounds sliced fresh mushrooms
  • 1 large onion, chopped
  • 1/2 cup balsamic vinegar
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 6 cups day-old cubed sourdough bread
  • 1 package (8 ounces) cream cheese, cut into 1/2-inch cubes

Directions

Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium heat. Add half of the mushrooms and onion; cook and stir 6-8 minutes or until mushrooms are tender. Remove from pan. Repeat with remaining butter and mushrooms.
Return mushrooms and onion to pan. Add vinegar, marjoram, salt and pepper. Cook until liquid evaporates, stirring frequently, about 5 minutes. Remove from heat; cool slightly.
In a large bowl, whisk consomme, cream, eggs, egg yolks and thyme until blended. Stir in bread cubes and mushroom mixture; let stand 10 minutes or until bread is softened.
Transfer to a greased 13x9-in. baking dish; top with cream cheese. Bake, uncovered, 40-45 minutes or until set. Serve warm. Yield: 12 servings.
Originally published as Balsamic-Mushroom Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p112

  • 3 tablespoons butter, divided
  • 1-1/2 pounds sliced fresh mushrooms
  • 1 large onion, chopped
  • 1/2 cup balsamic vinegar
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup heavy whipping cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 6 cups day-old cubed sourdough bread
  • 1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium heat. Add half of the mushrooms and onion; cook and stir 6-8 minutes or until mushrooms are tender. Remove from pan. Repeat with remaining butter and mushrooms.
  2. Return mushrooms and onion to pan. Add vinegar, marjoram, salt and pepper. Cook until liquid evaporates, stirring frequently, about 5 minutes. Remove from heat; cool slightly.
  3. In a large bowl, whisk consomme, cream, eggs, egg yolks and thyme until blended. Stir in bread cubes and mushroom mixture; let stand 10 minutes or until bread is softened.
  4. Transfer to a greased 13x9-in. baking dish; top with cream cheese. Bake, uncovered, 40-45 minutes or until set. Serve warm. Yield: 12 servings.
Originally published as Balsamic-Mushroom Bread Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p112

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