This savory mushroom and sausage bread pudding is one gourmet dish you don’t want to miss. A blend of domestic and wild mushrooms, sausage, baby kale, and fresh herbs will have your palate screaming “more, more, more!”
Don’t be put off by the words “bread pudding,” because I assure you, if you like stuffing, this recipe will not disappoint you!
This bread pudding is just like eating your favorite Thanksgiving stuffing and gives you a great excuse to eat it year around. Who said you need to have a bird in the oven?
I’ve always know I did something right when my mom says, “oh yah, oh yah” 30 times over while eating a new recipe I’ve put on the table.
So good, you’ll never make stuffing again!
I’ve made a few different substitutions in and out of the recipe as far as vegetables, and it always tastes great.
Pertaining to the mushrooms, use what you can afford. I’m fortunate enough to pick many of my own. I listed in my notes below what I like to use in this recipe.
I do always use Jimmy Dean sausage.
How to Make Mushroom Bread Pudding
Cube six cups of bread and coat with olive oil. Bake for 15 minutes in a 350° oven.
Brown the sausage in a skillet leaving behind about half of the drippings and saving the rest. Saute the sliced fennel and diced onion in the same skillet for eight to ten minutes, remove from pan and set aside.
Place remaining fat or two tablespoons of butter in the same pan and add the mushrooms, cook for about 15 minutes. Return the onions, fennel, and sausage to the pan.
Add the sherry, thyme and kale. Cook down on medium high heat for about 5 minutes or until the sherry has cooked out. Allow to cool.
Whisk the heavy cream and eggs together. Add the chicken broth and cheese to the egg mixture and whisk together.
Combine all ingredients together in a large bowl. Allow to set and absorb the liquid for 30 minutes. Transfer to a 14×10 lasagna pan or 2 smaller pans. Bake at 350° for 45 minutes.
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Looking for more great mushroom recipes? Check out mushroom poppers and mushroom and sweet potato galette.
Mushroom Poppers 
Caramelized onion and mushroom galette
Mushroom Bread Pudding
- Prep Time: 10 minutes + 30 rest time
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hours 35 minutes + minutes rest
- Yield: 12 servings 1x
- Category: Savory Sides
- Cuisine: American
- Diet: Gluten Free
Description
Mushroom bread pudding is gluten free and the perfect side dish for your holiday menu. Low carb available.
Ingredients
6 cups gluten-free bread cubed, toasted
3 T olive oil
2 1/2 cups shredded Swiss cheese
1 pint heavy cream
4 large eggs
1 cup chicken or vegetable stock
1 package of breakfast sausage *see note
1 large onion, medium dice
2 stalks fennel, medium sliced
2 pounds assorted mushrooms, sliced *see note
1 T fresh thyme leaves
1 T fresh sage, minced
1/2 cup dry sherry
1/3 cup baby kale
Instructions
Toss the bread crumbs with the olive oil and toast them at 350° for 15 minutes, stirring occasionally.
Brown the sausage and remove from pan, leaving fat in pan.
Sauté the onion and fennel in the same pan for 8-10 minutes, remove from heat.
Add remaining fat or butter to the pan.
Place mushrooms in the pan and cook for 15 minutes.
Return onions, fennel, and sausage to the pan. Add the sherry, thyme, and kale. Cook down on medium high heat for 5 minutes or until the sherry has cooked out.
Allow to cool.
Whisk heavy cream and eggs together. Add chicken broth and cheese to egg mixture and blend well.
Combine all ingredients together in a large bowl.
Allow to set and absorb liquid for 30 minutes.
Transfer to a 14×10 lasagna pan or 2 smaller pans.
Bake at 350° for 45 minutes.
Notes
I use Jimmy Dean Sage sausage for this recipe.
I use a mixture of cremini, portabellas, buttons, morels, chanterelles, or porcini. Using a variety of 3.
With the availability of keto bread, this is a low carb option.
This dish is absolutely amazing😋
DELICIOUS!!!! Made this and it was absolutely to die for. My new favorite thing ♡♡
Thank you so much for your comment. Overjoyed that you loved this recipe so much!