You are going to love this easy Mushroom Bread Pudding! This is a savory bread pudding, unlike my traditional dessert versions. It’s made with soft bread, sauteed mushrooms, and veggie stock for moisture. You might want to call this a mushroom stuffing or even mushroom dressing! No matter what you call it, It’s the perfect vegetarian side dish for Thanksgiving. Want to try a sweet bread pudding recipe? Try my classic Bread Pudding, or get a bit fancier with Croissant Bread Pudding instead. This recipe is based on my Buttery Herb Stuffing Recipe. For Thanksgiving, I typically make that version with chicken stock, and then make a batch of this for the folks around the table who don’t eat meat. It’s hearty and filling enough, that even if you aren’t eating turkey, you can make a delicious plate of mushroom bread pudding and veggie side dishes.
Mushroom Bread Pudding Recipe Highlights
Key Ingredients
Here’s exactly what you need to make a pan of savory mushroom bread pudding, and some details about the most important ingredients: Complete list of ingredients and amounts can be found in the recipe card below.
Bread: Any type of firm white bread works in this recipe, and my favorite is sandwich bread! Avoid super soft pre-sliced Wonderbread types though. You can also use French bread, Italian Bread, or any loaf of bread that isn’t chewy. Onion, Celery, and Garlic: These aromatic vegetables add so much delicious savory flavor to the casserole. Vegetable Stock: To keep this recipe vegetarian, use vegetable broth rather than chicken or turkey stock. I like to make homemade veggie stock in the instant pot, and always have some in the freezer. Eggs: Large eggs give the bread pudding some structure and a creamy, custard-like texture. Fresh Herbs: A combination of parsley, sage, thyme, and rosemary give our mushroom bread pudding so much delicious bright and earthy flavor.
How To Make Mushroom Bread Pudding
Recipe Tips
Make Ahead: Make this mushroom stuffing the day before you need it, but don’t brown the top. Let it cool, cover, and place in the fridge. The next day, allow it to come to room temperature, then bake for 30 minutes, or until warmed through and browned. Don’t add too much liquid. The key to getting a buttery, moist stuffing with crispy edges is to add just enough liquid that the bread is moist, but no extra. Start with the amount listed in the recipe below, and only add more if it’s absolutely necessary. It doesn’t have to be vegetarian. Feel free to use turkey stock or chicken broth in place of the vegetable stock here. You could also add cooked, crumbled sausage for even more flavor. Try it with cheese. Add shredded mozzarella, mild cheddar, or gruyere cheese before broiling.
Storing Tips
The best part about a big holiday dinner is the leftovers! Keep leftover mushroom bread pudding in an airtight container in the fridge for up to 4 days. Leftover bread stuffing can also be frozen! It freezes well for up to 6 months. Let it thaw overnight, then reheat in the oven with a splash of water to keep it from drying out.
Can I make this with dry herbs instead of Fresh?
I highly recommend using fresh herbs in this recipe, they add so much amazing flavor. That said, you can replace them with 2 teaspoons of poultry seasonings or a blend of dried herbs.
Do I have to use eggs in this recipe?
Without the eggs, the bread pudding won’t have the rich, custardy texture that it’s supposed to have! The eggs act as a binder to hold everything together. You can make this dish without any eggs, it will be more like a traditional stuffing, and a bit dryer and crumblier.
How do you keep bread pudding from getting soggy?
The key is to not add too much liquid! Start with the amount of broth listed in the recipe, and only add more to the baking dish if you absolutely need to. The bread should be moistened, but not mushy. Vegetarian or not, this easy recipe for Mushroom Bread Pudding makes the most delicious savory side dish. Enjoy this at your next holiday meal, or save it for the occasion by Pinning it! © Little Sunny Kitchen
