Mushroom & Gruyere Bread Pudding

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 This is what I cook… for the holidays this year to do with our ham. My husband and I had a savory bread pudding years ago in a restaurant as a side dish that he loved. I prefer a sweet bread pudding but this is really good. It’s a perfect Thanksgiving or Christmas side dish! 


4 cups brioche bread cubes (I used 1 bag of brioche buns cubed)
1 large package of sliced portobello mushrooms or white mushrooms, sautéed with butter & mined garlic until soft
2 cups shredded Gruyère cheese + more for topping
1/4 cup chopped fresh sage
1 1/2 cups heavy cream
6 eggs
1/4 tsp each Salt & pepper

Mix bread, mushrooms, cheese & sage together in a large bowl. Grease a 9x13 baking dish with butter and dump bread mixture into it and smooth out. Whisk heavy cream & eggs together with salt & pepper. Pour egg/cream mixture over bread mixture. Top with a bit more cheese. Bake at 400 degrees for 30-40 minutes until set. Serve warm. 






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