Skip to main content
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4

Wild Mushroom Gruyere Bread Pudding

Rate this recipe for points
Special Occasion
Sliced Bread


  • 1 loaf of Villaggio Artesano® Original White Bread
  • 8 tbsp (120g) Butter
  • 2 whole Leeks , cleaned and chopped
  • 3 cloves of Garlic, minced
  • 2 cups (500g) wild Mushrooms chopped
  • 2 tbsp (30ml) Sherry
  • 1 tbsp (15g) dried Rosemary
  • 1 tsp (5g) dried Thyme
  • 1 cup (250g) Gruyere, shredded
  • 4 large Eggs, whisked
  • 2 cups (500ml) Half-and-Half Cream
  • 1 1/2 cups (375ml) Chicken Stock


  1. Preheat oven to 375°F (190°C)
  2. In a large saucepan, over medium heat, melt butter and sauté leeks for 10 minutes, until softened by not browned
  3. Add in garlic and continue cooking for 2 minutes
  4. Stir in mushrooms, sherry, rosemary and thyme
  5. Butter the inside of a 3-quart oven-proof dish
  6. Tear or cut 1 loaf of bread into a large bowl
  7. Add leek and mushroom mixture and sprinkle with gruyere
  8. Gently mix together and transfer to the prepared baking dish
  9. Whisk eggs, half-and-half and chicken stock together in a large mixing bowl then season with salt & pepper to taste
  10. Pour mixture over bread and allow to completely soak in, for approximately 5-10 minutes before placing in the oven
  11. Bake at 375°F (190°C) for 25-30 minutes until golden brown
  12. Serve hot with a crispy green salad