• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Season / Fall

    2 Oct 21, 2010 Fall  |   Jump to Recipe

    Chanterelle Bread Pudding

    Chanterelle Bread Pudding

    This post may contain affiliate links.

    I was pleasantly surprised during my recent visit to the farmer’s market to find chanterelle mushrooms being sold for just $5 a basket.  Chanterelle mushrooms are normally $20 – $25 a pound and I managed to walk away with a sizable haul for just $10.  The vendor had mentioned that there was some sort of overabundance of chanterelle mushrooms this year.  I am not sure if this is true or not; however, I would highly recommend checking your local markets for lower priced chanterelles.  The flavor, aroma and texture of chanterelle mushrooms are just amazing.  Continue reading for the Chanterelle Bread Pudding recipe.

    ChanterellesChallah Bread

    Bread Cubes and Mushrooms

    Chanterelle Bread Pudding

    Chanterelle Bread Pudding

    by Brandon
    Adapted from Epicurious.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    • 4 cups fresh bread cubes (1 inch cube, preferably challah or brioche)
    • 1 pound fresh chanterelle mushrooms
    • ¼ pound fresh cremini mushrooms, stems trimmed
    • ¼ pound fresh shiitake mushrooms, stems trimmed
    • ½ cup finely chopped shallot
    • 2 tablespoons unsalted butter
    • Kosher salt
    • Freshly ground black pepper
    • ½ cup finely chopped Italian flat-leaf parsley
    • 3 garlic gloves, finely chopped
    • 2 ½ cups half and half
    • 4 large eggs
    • ½ cup grated Parmiagiano-Reggiano, plus more for topping
    • Whole Italian flat-leaf parsley leaves, for garnish

    Instructions
     

    • Preheat oven to 350°F. Place a rack in the middle of the oven.
    • Spread bread cubes in an even layer on a rimmed baking sheet. Bake until golden-brown (about 20 minutes).
    • Chop cremini and shiitake mushrooms into ¼ inch thick pieces. Tear the chanterelle mushrooms into similar sized pieces.
    • Warm butter in a 12-inch heavy skillet over medium heat. Add shallot and cook, stirring occasionally, until they start to soften (about 3 minutes). Add mushrooms, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. The mushrooms will give off a lot of liquid. Cook the mixture until all of the liquid has evaporated (about 15 – 17 minutes). Add parsley and garlic and continue cooking for an additional 2 minutes, stirring occasionally (don’t let the mushrooms start sticking to the bottom). Remove from the heat.
    • In a large bowl, whisk together half and half, eggs, Parmiagiano-Reggiano, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir in the mushroom mixture and bread cubes. Fold gentle until the bread cubes are well coated. Let stand for 10 minutes.
    • While waiting, lightly butter a 9 x 13 baking dish.
    • Spread the mushroom-bread mixture evenly into the buttered baking dish and bake until firm and golden brown (about 45 minutes).
    • Spoon a serving into a small bowl and garnish with parsley leaves.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    2
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More recipes you may enjoy

    • Chicken and Wild Rice Soup Recipe
    • Pumpkin Chocolate Chip Skillet Cake Recipe
    • Bacon and Cheddar Green Bean Casserole Recipe
    • Butternut Squash and Bacon Hash Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Fall Tags: black pepper, butter, challah, eggs, garlic, half and half, kosher salt, mushroom, parmesan cheese, parsley, shallots

    Reader Interactions

    Comments

    1. Toby says

      November 6, 2010 at 3:04 pm

      I adore savory puddings! This looks great.

      I have to say, your photography always makes me feel inadequate and inspired at the same time. That isnt an easy feat.

      Cheers

      Toby

      Reply
    2. eatgreek.net says

      November 6, 2010 at 3:55 pm

      yummy!!! 😀

      Reply
    3. Brie says

      November 6, 2010 at 6:29 pm

      yum, great savory bread pudding recipe. looks lovely and i can only image it smells and tastes just as wonderful.

      Reply
    4. Lisa { AuthenticSuburbanGourmet } says

      November 6, 2010 at 8:14 pm

      Savory bread pudding + chanterelles = divineness! Nicely done!!!

      Reply
    5. Michelle says

      November 6, 2010 at 9:45 pm

      Love this savory bread pudding, especially the use of mushrooms!

      Reply
    6. Shea M. @ Blissfully Unrefined says

      November 6, 2010 at 8:45 pm

      Wow, this sounds ridiculous! I wish you had posted this a couple of months ago while I was still in Germany, and Chanterelles (which they call Pfifferlinges) were dominating the farmer’s market. I’ll have to keep my eyes peeled out here and try out your recipe!

      Reply
    7. Brandon Matzek says

      November 7, 2010 at 2:35 pm

      @Toby Thank you! I am glad you enjoy my recipes and photography. No need to feel inadequate though – you have a wonderful blog. That corn chowder looks delicious!

      @Shea M. Thanks! Definitely save this recipe for next year then, it is a treat.

      Reply
    8. Tiffany says

      November 7, 2010 at 5:05 pm

      I’m headed to the Hillcrest Farmers Market now, I will look for them, thanks for the tip!

      Reply
    9. Rich says

      November 7, 2010 at 8:43 pm

      Chantrelles are a fantastic idea for this! I am nuts about them, and finding them for $5/a basket? Well, I’m jealous, to say the least.

      Reply
    10. Caitlin says

      November 15, 2010 at 6:00 am

      I have never had the desire to make bread pudding, but for some reason this recipe sounds great to me! I think I’ll have to give it a try. Thanks for the inspiration, and the little push to try something new! You’re pictures are lovely!

      Reply
    11. Susan @ One Less Thing says

      November 16, 2010 at 12:57 am

      Looks like something that could be used as a stuffing for Thanksgiving. Yummy.

      Reply
    12. Brandon Matzek says

      November 16, 2010 at 2:53 pm

      @Rich So I recently discovered that Costco is also selling Chanterelles for $9 a pound!! Another good deal.

      @Caitlin No desire to make bread pudding?! I’d have to say it is one of my favorite things (sweet or savory). Perhaps because I really enjoy bread 🙂

      Reply
    13. Loren says

      December 4, 2010 at 6:20 am

      I ran across your post on Chanterelle Bread Pudding a few weeks back and we made it for Thanksgiving. It turned out fantastic. It’s been a great year for Chanterelles up here so we’ve been having a lot of fun trying new recipes with them. 45 minutes from home, we were able to schlog through the woods and pick buckets of them. What a treat. Thanks for sharing a great recipe.
      ~Loren

      Reply
    14. Brandon Matzek says

      December 15, 2010 at 2:50 pm

      @Loren I am so jealous that you are able to forage for fresh Chanterelles!! I am going to have to plan a trip up to the Northwest 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up