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Balsamic-Mushroom Bread Pudding

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


  • 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


  • 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.

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