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Mushroom Bread Butter Pudding

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Mushroom Bread Butter Pudding

A creamy and cheesy savory pudding with a baguette, butter and loads of mushrooms. A delight for the mushroom lovers this recipe won't disappoint you.


  • French baguette (2 day old bread if possible) - 4 to 5 slices
  • 1 cup button mushrooms, chopped
  • 1-2 Tbsp wild mushrooms, sliced (hydrated in hot water)
  • 1 cup mushroom stock
  • 1 Tbsp spring onions, chopped
  • 1 Tbsp olive oil
  • 100 ml cream
  • Salt and pepper to taste
  • 40 gms gruyere cheese, grated
  • 15 - 20 gms parmesan cheese, grated  
  • 2-3 Tbsp melted butter
  • 1 Tbsp bread crumbs  
  • 3 leaves of basil
  • 1 tsp chives, chopped  


  1. Pre-heat the oven to 200 degrees Celsius.
  2. Lightly saute the spring onions along with the button mushrooms and wild mushrooms in   olive oil for a minute on a medium flame.
  3. Add the mushroom stock and cream to the sauteing mushrooms. Season with salt and pepper.
  4. Simmer for 6 minutes or until the mixture has thickened and reduced to half.
  5. Grate about 20 gms of gruyere cheese into the mushroom sauce and stir well.
  6. Spoon little bit of mushroom sauce into the baking dish and spread it evenly.
  7. Then place 3-4 thick slices of baguette bread, again spoon more sauce over it and top it up with grated Gruyere cheese and Parmesan cheese.
  8. Make as many layers that fit in your baking tray.
  9. Drizzle the melted butter and  bread crumbs all over and bake in a pre heated oven for 15-20 minutes at 200 degrees C until the surface is golden brown.
  10. Garnish with chopped chives and torn basil leaves.
  11. Serve hot, fresh out of the oven.