Chef Elle’s savory spin on bread pudding

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Since we splurged last month on signature cocktails, Chef Elle is back and she’s sharing an impressive recipe that doesn’t break the bank. And as always, she’s kept it fresh and easy. good food

Mushroom Bread Pudding as developed by Chef Elle


1 loaf country or sour dough bread

3 T grapeseed oil

3/4 t sea salt

1/4 t white pepper

1 1/2 lb. shiitake mushrooms

4 T grapeseed oil

1/4 c shallots, chopped

1 garlic clove, crushed

5 sage leaves, chiffonade

1/2 c parsley, chopped

1/4 c chives, snipped

4 oz. white wine

6 oz. heavy cream

sea salt and white pepper to taste

4 large eggs

1 3/4 c heavy cream

1 c milk

1/2 t sea salt

white pepper

5 T butter, room temperature


serrated knife, ramekins, measuring spoons, measuring cups, kettle, ladle, parchment paper, baking pan

Old School Translations:

T = tablespoon; t = teaspoon; c = cup


Preheat oven to 375° F. Line baking pan with parchment paper.

Using a serrated knife, trim and reserve crust. Cut loaf into 1" cubes. Place cubed bread onto baking pan and coat with grapeseed oil, 3/4 teaspoon sea salt, and 1/4 teaspoon white pepper. Bake for 20 minutes or until brown.

Heat 4 tablespoons grapeseed oil in a medium skillet over medium-low heat. Add shallots and cook for 3 minutes, stirring often to prevent browning. Season with sea salt and white pepper to taste. Add crushed garlic and mushrooms. Cook until mushroom are brown and liquid has evaporated, about 15 minutes. Add white wine, heavy cream and herbs. Cook an additional 5 minutes. Remove from heat and set aside to cool.

Preheat oven to 350°F.

In a medium bowl, add eggs, 1 3/4 cups heavy cream, 1 cup milk, 1/2 teaspoon sea salt and a pinch of white pepper and whisk to combine. Stir in mushrooms and toasted bread cubes until well coated. Let stand 10 minutes to allow the bread to absorb the custard.

Coat the interior of each ramekin with butter. Ladle mushroom custard and bread cubes into buttered ramekins and place on a parchment lined baking pan. Bake 30 minutes or until firm to the touch. Allow to rest 10 minutes before unmolding. Yields 8 servings.

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Easy Solutions: Prepping can done in advance. Also, adding sausage transforms this side item to an entrée. This recipe can be easily scaled by simply double or triple the ingredients. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.

© 2014 Elle Green  All Rights Reserved. Recipe developed by Chef Elle. Credits: Home Cook Recipe Testers: Jolena Campbell, Hillary Maloney, Alice Maloney, Betty Sue Rogers, Glenda Byars, Hillary Rosenberg, Jack and John; Food Styling and Photography: Chef Elle


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