Wild Mushroom Bread Pudding Recipe

Wild Mushroom Bread Pudding Recipe

Try this Wild Mushroom Bread Pudding recipe using smoky Lapsang Souchong tea. Recipe by Chef Andre Begnaud


  • 1 .5 C heavy cream
  • .25oz dried mushrooms
  • 2oz Lapsang Souchong tea
  • .5 T olive oil
  • .5 ea onion (cut into small slices)
  • .5 t shallots (minced)
  • .5 t garlic (minced)
  • 3oz fresh wild mushrooms (sliced)
  • I T molasses
  • 3 ea eggs (beaten)
  • .5 t creole seasoning
  • Tabasco/salt/pepper to taste
  • 2 C stale bread (diced)
  • 2T Parmesan Reggiano (grated)


  1. Preheat oven to 350F
  2. Bring cream, dried mushrooms & Lapsang Souchong to a boil; reduce to a simmer for 2-3 min. Remove from pan & let cool
  3. Over med heat, saute onion, shallot & garlic in oil until the onion is lightly caramelized. Add fresh mushrooms & cook until tender (3-5 min). Add molasses & seasoning. Allow to cool
  4. Strain cream through fine mesh sieve into the beaten eggs. Season well. Add the bread to the egg/cream & mix, allow to set for 5-8 min. Stir in mushroom mixture & reseason.
  5. Fill 4 – 4oz, buttered molds & top w/the cheese.
  6. Cover w/aluminum foil & bake for 16-18 min. Remove foil & cook additional 2-3 min.
  7. Let rest for 1-2 min & turn out. serve warm

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