Moreish mushroom bread pudding recipe

 

I’d like to introduce you to this gorgeously moreish mushroom bread pudding recipe. It combines mushrooms – luxuriously delicious and earthy in their own right – with a velvety and creamy bread pudding base. The perfect comfort food, it’s also a great way to reduce wastage of leftover or stale bread.

Mushroom bread pudding
Mushroom bread pudding

This savoury bread pudding recipe makes a scrumptious side dish (serve with roast chicken for example) but also works perfectly well as a mid-week lunch or dinner, ideally with a sharp salad on the side.

A few words on choosing your mushroom bread pudding ingredients…

The mushrooms

Choose your mushrooms well! They will lend the bread pudding their distinctive flavour. Go for white or brown button mushrooms if you can’t get your hands on other varieties with a more unique taste, but if available, try to at least mix in some porcini or shiitake mushrooms. Go and harvest your own wild mushrooms if you can and make them the main event of the bread pudding!

Mixed mushrooms
Mixed mushrooms

“Mushrooms don’t have any chlorophyll, so are unable to harvest energy from sunlight, which means they have to do all their growing underground, feeding on whatever they find. So, mushrooms that grow under chestnut trees taste of chestnuts and soil. Mushrooms that grow under pine trees taste of pines and soil.Yotam Ottolenghi, The Guardian

Mushrooms have also received a lot of press coverage of late for their health properties and if you’d like to read more about this, take a look at this article for a short overview or watch this video for a fascinating interview with mycologist Joe Rogan.

The bread

Lots of bread puddings use brioche or challah as the bread base. However, for this savoury mushroom bread pudding, I prefer the earthy flavours of sourdough bread containing rye flour e.g. pain de champagne.

The cheese

You can use cheddar cheese as your base cheese, but I like to at least mix in some other flavours e.g. Gruyère or Parmesan. Your cheese choice (same as your mushroom and bread choices) will have a big impact on the bread pudding’s flavour.

Mushroom bread pudding recipe

If you’ve only ever made sweet bread puddings, there’s no better time to try a savoury one. Warning: this is not for the faint-hearted (i.e. people on a diet), take a look at the ingredient list to find out why 🙂

Mushroom bread pudding recipe
Mushroom bread pudding recipe
Mushroom bread pudding
5 from 2 votes
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Mushroom Bread Pudding Recipe

Combine the best and most flavoursome ingredients you can find and bake this mushroom bread pudding recipe to perfection - with a crisp surface and melting interior. Choose a deeper casserole dish for a more tender pudding, a shallower dish if you like to have more of the crusty top layer. 

Ingredients

Ingredients

  • 300 g fresh bread cubes, ideally sourdough rye bread cut into 5 mm cubes
  • 2 tbsp unsalted butter
  • 1 onion chopped
  • 450 g mixed fresh mushrooms trimmed and cut into 1 cm cubes
  • 2 large garlic cloves minced
  • 5 tbsp white wine
  • 1 small bunch of parsley (or other herbs, whatever flavour you prefer)
  • 125 g milk
  • 100 g creme fraiche
  • 90 g single cream
  • 2 large eggs
  • 50 g Parmesan cheese grated
  • Salt
  • Freshly ground pepper

Instructions

How to make mushroom bread pudding

  1. Preheat oven to 180°C.
  2. Toast bread cubes in in a large shallow baking pan until golden-brown, about 10 minutes.

  3. Heat the butter in a medium-large frying pan. Add the chopped onion and fry over a medium heat, stirring occasionally, until it begins to soften.
    Add the chopped mushrooms, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly milled pepper. Continue to fry and stir until the liquid the mushrooms give off has evaporated (about 15 minutes). 
    Add the white wine and parsley and continue to fry and stir for another few minutes. 
    Check the seasoning and remove from the heat.

  4. In a medium-large bowl, combine the milk, creme fraiche, single cream, eggs and grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon freshly milled pepper. 
    Whisk together well. 
    Stir in the toasted bread cubes and the mushroom mixture until coated well and let stand for 10 minutes to allow the bread to absorb some of the cream and egg mixture.

  5. Butter the baking dish. I used a square dish (20 x 20 cm), about 8 cm deep.

  6. Spoon the mixture into the baking dish and place on a rack in the lower third of the oven. Bake for 30 to 35 minutes until nicely browned on top. Please note that the baking time will depend on the depth of the baking dish you have chosen.

 

Chickpea flour pancakes for weekend breakfast

 

A new year, a new pancake recipe! This time, using chickpea flour. I’ve baked with chickpea flour before and always thought chickpea flour pancakes were a particularly nice way of using chickpea flour in baking. These chickpea flour pancakes are super light and fluffy (without the use of baking powder) and make an excellent weekend breakfast choice. Unfortunately, they are not quite vegan due to the added egg, but certainly a good option for anyone on a vegetarian diet.

Chickpea flour pancakes
Chickpea flour pancakes

For more chickpea flour baking ideas including my recipe for chickpea flour and fennel sourdough bread, take a look at my chickpea flour baking post from a few years ago.

Chickpea pancakes
Chickpea pancakes

Chickpea flour pancakes recipe

This chickpea pancakes recipe uses a little bit of dried yeast as well as an egg to help them rise and make them light and fluffy.

The pancakes themselves don’t include any spices such as cumin, coriander, mustard seeds or turmeric – as can often be found in Indian chickpea pancakes. Instead, I like to serve them plain or add some fresh ingredients (onion, chili and coriander leaves) to the batter.

Serve with your choice of savoury topping; I’ve included some suggestions below.

Chickpea flour pancakes
5 from 1 vote
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Chickpea pancakes recipe

These chickpea pancakes are best served with a savoury topping. My personal topping of choice is a fresh salad of avocado, cherry tomatoes, rocket leaves or lamb's lettuce, seasoned with olive or rapeseed oil, salt, pepper and a little bit of lemon/lime juice. A spoonful of natural yoghurt on the side works well with this. Note: If you prefer to serve your chickpea flour pancakes plain, just leave out the onion, chili and coriander leaves from the recipe below. Yotam Ottolenghi serves his plain chickpea pancakes with this tasty spiced aubergine and coriander topping.

Servings 4 people

Ingredients

Ingredients

  • 200 g chickpea flour
  • 4 g dried yeast
  • 1/4 tsp salt
  • 1 small egg beaten
  • 200 g water
  • 1/2 onion finely chopped
  • 1/2 fresh chili (green or red) finely chopped
  • Fresh coriander leaves a few sprigs, finely chopped

Instructions

How to make chickpea pancakes

  1. Combine the chickpea flour, yeast and salt in a bowl.

  2. Add the beaten egg and the water.

  3. Add the chopped onion, chili and coriander leaves and combine well.

  4. Cover and set aside for an hour, until nice and frothy.

  5. Make the pancakes in a non-stick frying pan by heating up oil (I use a silicone brush to distribute a layer of oil evenly across the frying pan surface area). Use 3 tbsp of batter per pancake.

  6. Serve immediately.

For more breakfast pancake recipe ideas, take a look at my buckwheat groats pancake recipe, this recipe for sorghum flour pancakes with options for both sweet and savoury breakfast pancakes or this recipe for galettes de sarrasin.