BrokeAss Gourmet

BrokeAss Gourmet

Savory Mushroom-Parmesan Bread Pudding

  • Prep Time 0:20
  • Cook Time 0:30
  • Estimated Cost $9.00

I went to a dinner party recently and chatted with a guy who, upon hearing about BrokeAss Gourmet, expounded on the glory of stuffing: “It’s so good and so cheap. I eat it on its own for dinner all the time.” As it happens, I’m not a huge fan of stuffing. I think it tends to be overly salty and uninteresting and I couldn’t imagine ever eating a bowl of stuffing for dinner.

Bread pudding, however, is a different story (don’t worry, I don’t actually eat bread pudding on its own for dinner…but I totally could). So I figured, why not employ bread pudding’s custard-y goodness in a savory stuffing-like side dish? The result was something I’d be proud to serve alongside roasted meat at a fancy dinner, or even with a green salad for a classy, inexpensive vegetarian meal.


  • $1 baguette, preferably stale, cut into 1" cubes $1.50
  • 1 2/3 cup milk (whole, 2% or 1%) $1 for a pint
  • 2 eggs, lightly beaten $1.50 for 6
  • 2 tbsp olive oil, plus more for greasing pan(s) Pantry
  • about 6 button mushrooms $1
  • 1 onion, diced $0.50
  • leaves from one sprig fresh rosemary $1
  • 1/4 cup grated Parmesan, plus more for sprinkling $3.50 for 10 oz.
  • salt and pepper to taste Pantry

Recipe Serves 4


  1. Preheat oven to 375 degrees F. Lightly grease an 8-inch pie pan or 4 4-inch ramekins. Set aside.
  2. Combine milk and eggs in a mixing bowl and whisk lightly to combine. Add bread cubes and stir to ensure all are thoroughly soaked. Set aside.
  3. Heat the olive oil in a frying pan over low heat. Add onions and cook slowly for 8-10 minutes. Increase to medium and add the mushrooms. Cook for another 2-3 minutes until mushrooms begin to shrink. Remove from heat.
  4. Stir the onion-mushroom mixture into the soaking bread. Gently fold in the rosemary and Parmesan. Season with salt and pepper to taste.
  5. Spoon the bread mixture into the prepared pan or ramekins. Sprinkle with a pinch of Parmesan and bake for 25-30 minutes, or until puddings set and the tops are golden-brown and crisp. Allow to cool 5 minutes before serving.

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What They're Saying

stacey., on Feb 23, 10:11 AM, wrote:

just got new porecelain ramekins, can’t wait to try this recipe!!

Kristen, on Feb 23, 10:15 AM, wrote:

I think I just drooled on my keyboard at work.

Heather @ (The Single Dish), on Feb 23, 12:35 PM, wrote:

I love all bread puddings and stuffings. Yum! This is a great- I have too much bread leftover and don’t know what to do with it- type dish. Thanks!

Julia Doc, on Feb 23, 06:27 PM, wrote:

this sounds so good! I think I might try it!!!

Bill from Lachine, on Dec 4, 12:36 PM, wrote:

Great recipe…I’ll be giving it a try….congratulations on a great website and lots
of good recipes.

If you don’t like standard potatoes…you should try rosti…it’s a swiss potato pancake recipe and delicious.


Bill from Lachine