1. Bake bread on a sheet pan at 200°F for 1 hour.
2. In a pan, melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Cook the mushrooms for 3-4 minutes, until they start to break down.
3. Add the shallots, celery, fresh chopped sage, and thyme, and cook for 2-3 minutes.
4. To the same pan, add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Pour in the white wine and season with 1/4 teaspoon salt and black pepper to taste. Cook for another 3-4 minutes to cook off the alcohol and then transfer the mixture to a large mixing bowl.
6. In another bowl, whisk the eggs with warm water until combined.
7. Pour in the cream, milk, 3/4 teaspoon of kosher salt, and a pinch of red pepper flakes and whisk to combine. Finish with the grated gruyere cheese.
8. Grease a 9×13-inch baking pan. Arrange half of the bread in the bottom of the pan, allowing some pieces to overlap. Spread half of the mushroom mixture on top in an even layer and then pour half of the egg and cream mixture on top. Repeat with the other half of the bread, mushroom mixture, and egg.
9. Cover with plastic wrap and foil and refrigerate overnight (or at least 3 hours).
10. When ready to cook, preheat the oven to 350°F.
11. Remove the bread pudding from the fridge and let it sit at room temperature for 20 minutes.
12. Top with fresh grated parmesan cheese and then bake for 45-50 minutes, until it’s set in the center.
13. Cool for 10-15 minutes before serving. & Enjoy!
Shop Ingredients
Directions
1. Bake bread on a sheet pan at 200°F for 1 hour.
2. In a pan, melt 2 tablespoons of butter over medium-high heat and add the mushrooms. Cook the mushrooms for 3-4 minutes, until they start to break down.
3. Add the shallots, celery, fresh chopped sage, and thyme, and cook for 2-3 minutes.
4. To the same pan, add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Pour in the white wine and season with 1/4 teaspoon salt and black pepper to taste. Cook for another 3-4 minutes to cook off the alcohol and then transfer the mixture to a large mixing bowl.
6. In another bowl, whisk the eggs with warm water until combined.
7. Pour in the cream, milk, 3/4 teaspoon of kosher salt, and a pinch of red pepper flakes and whisk to combine. Finish with the grated gruyere cheese.
8. Grease a 9×13-inch baking pan. Arrange half of the bread in the bottom of the pan, allowing some pieces to overlap. Spread half of the mushroom mixture on top in an even layer and then pour half of the egg and cream mixture on top. Repeat with the other half of the bread, mushroom mixture, and egg.
9. Cover with plastic wrap and foil and refrigerate overnight (or at least 3 hours).
10. When ready to cook, preheat the oven to 350°F.
11. Remove the bread pudding from the fridge and let it sit at room temperature for 20 minutes.
12. Top with fresh grated parmesan cheese and then bake for 45-50 minutes, until it’s set in the center.
13. Cool for 10-15 minutes before serving. & Enjoy!