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Wild Mushroom Bread Pudding with Tiger Blue Cheese

Submitted by Steve L.

Savoury mushrooms and onions with Tiger Blue cheese and hearty bread are the perfect complement to beef.


4 tbsp butter
2 Large onions, chopped
1-1/2 lb mushrooms(mix of shiitake caps and cremini), sliced
1/2 tsp salt
1/4 tsp pepper
1 tbsp fresh thyme
1/2 cup Madeira
1 cup beef broth
1 cup heavy cream
2 eggs plus 2 egg yolks
1 Loaf whole-wheat bread, stale, cut into 3/4" cubes
1/2 tsp dried marjoram
8 oz Tiger Blue or Cambozola cheese, cut into 1/2' pieces


Saute the onions in a large skillet with 1 tbsp of butter until softened.

Add another 2 tbsp of the butter, the mushrooms and the thyme.

Season with salt and pepper.

Increase the heat to high and cook until the mushrooms are browned and all the liquid has evaporated.

Add the Madeira.

Cook, stirring frequently, over high heat until all the liquid is reduced to a glaze and the mixture is a rich brown colour.

Remove from the heat and set aside to cool.

Heat the oven to 350F.

In a large bowl, whisk together the broth, cream, eggs, egg yolks, marjoram, 1/2 tsp salt and 1/4 tsp pepper.

Add the bread and the mushroom mixture to the custard and toss.

Let sit for 30 minutes, stirring once in a while, to saturate the bread.

Gently stir in the cheese.

Brush a 9" by 13" baking dish evenly with the remaining Tbs of butter.

Pour the bread mixture into the baking dish, distributing the ingredients evenly.

Bake in the hot oven until lightly browned and firm, about 40 to 45 minutes.

Serve with a roasted beef tenderloin, a crunchy salad of winter greens, and a glass of robust red wine for a casual supper with friends and family.

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Prepare Time:
Cooking Time:
15 Minutes
75 Minutes

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