Wild Mushroom Bread Pudding

  • Serves

    serves 6


Tartine Bakery's Elisabeth Prueitt favors ceramicist Travis McFlynn's handmade Flameware—clay pots that can be used on the stove or in the oven—for cooking and serving this savory bread pudding.


  • Unsalted butter, for greasing
  • 12 oz. thick-cut bacon, cut into 1/4" slices
  • 1 12 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1/4" thick
  • 2 12 cups whole milk
  • 1 12 cups heavy cream
  • 12 cup grated parmesan
  • 13 cup roughly chopped parsley
  • 2 tsp. minced thyme
  • 6 eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (1-lb.) loaf country bread, torn into 1" pieces (6 cups), lightly toasted
  • 1 cup shredded Gruyère
  • 1 large leek, cut into 1/2-inch pieces


Step 1

Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Heat bacon and 1 tbsp. oil in a 12" skillet over medium-high; cook until bacon is slightly crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to a bowl. Add leek to skillet and cook until soft, 3–4 minutes; add to bowl with bacon. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to bowl with bacon. Whisk milk, cream, parmesan, 1⁄4 cup parsley, the thyme, eggs, salt, and pepper in a bowl. Stir in bacon mixture and bread; let sit 15 minutes. Transfer to prepared baking dish and sprinkle with Gruyère; bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.

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