Easy to make, this Mushroom Bread Pudding is a vegetarian alternative to traditional Thanksgiving stuffing, and a delicious one too! This savory bread pudding is packed with fresh herbs, earthy mushrooms, and creamy, custardy bread cubes.
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
- Simple to Make – This recipe only requires a handful of common ingredients, and can be put together in minutes! The only thing that takes time is drying out the bread, but you can do that ahead of time if you want to.
- Amazing Flavors – Earthy mushrooms, savory onions and garlic, and bright, fresh herbs give this bread pudding so much flavor.
- Perfectly Moist, Never Mushy – See how the top of this casserole is browned and lovely? You’ll get this beautiful color and texture from not oversaturating the bread.
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
Tip!
Toasting the bread can be done up to a few days ahead of time if needed! Just store the dried bread cubes in a ziptop bag until you’re ready to mix up the 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.
Recipe FAQs
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.
More Holiday Side Dish Recipes
Homemade Cranberry Sauce
Roasted Broccoli with the Best Vinaigrette Dressing
Sour Cream Mashed Potatoes
Buttermilk Biscuits
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!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mushroom Bread Pudding
Ingredients
- 1 pound (450 g) bread firm white sandwich, French, or Italian bread cut into ½-¾ inch cubes, about 10 cups
- 4 tablespoons (52 g) butter
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion diced
- 2 ribs celery diced
- 1 pound (450 g) mushrooms diced small
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ¾ cups (420 ml) vegetable stock divided
- 2 eggs beaten
Instructions
- To lightly toast and dehydrate the bread, place bread cubes on a half size rimmed baking sheet and toast in the oven at 210°F (100°C) for 90 minutes, flipping every 30 minutes. This can be done a few days ahead.
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Spray a 9×13 inch casserole dish with nonstick spray.
- In a large 12 inch skillet, over medium heat, melt the butter, heat olive oil and saute the onion and celery until they start to soften.
- Add mushrooms, season with salt and pepper, and cook until the mushrooms are tender.
- Add the garlic, and cook for 30 seconds or until it’s fragrant then remove from heat.
- In a bowl, whisk the eggs with 1 cup of the vegetable stock. Set aside.
- In a large mixing bowl, combine the toasted bread with the mushroom mixture, and chopped herbs.
- Pour the egg mixture all over the bread, then toss the bread with your hands. Then, gradually add the remaining vegetable stock until the bread is soaked all the way through but not mushy.
- Cover with foil, and bake in the oven for 30 minutes (the pudding is ready when the internal temperature reaches 160°C). Remove the foil, and continue cooking for 10 more minutes or until the top starts to brown. Serve warm.
Notes:
- 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.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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