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Brioche Chanterelle Bread Pudding in a casserole dish

Brioche Chanterelle Bread Pudding

Prep time:
1 hour
Cook time:
45 minutes
10-12 servings
2 out of 5

Break out the bourbon for this decadent spin on stuffing, made with rich egg bread, fresh leeks and flavorful chanterelle mushrooms.


  • 2 pounds brioche (or other egg bread such as challah), cut into 2-inch cubes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 small leeks (roots and leaves removed), halved lengthwise, sliced thin and rinsed
  • 1½ pounds chanterelle mushrooms, torn into pieces
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon pepper, plus more to taste
  • ¼ cup finely chopped flat leaf parsley
  • 2 large garlic cloves, finely chopped
  • 6 large eggs
  • 3 cups half and half
  • 3 tablespoons bourbon


Preheat oven to 350°F with rack in the middle.

Spread bread cubes on a baking sheet in a single layer and bake until golden brown, 10-15 minutes.

In a medium skillet, melt butter with the olive oil. Add leeks and season to taste with salt and pepper. Cook over moderate heat, stirring until tender, about 15 minutes.

Add mushrooms, ½ teaspoon salt and ¼ teaspoon pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat and let cool.

In a large bowl, beat eggs with half and half and bourbon, then stir in the cooled leek and mushroom mixture.

In a large, buttered casserole dish, place toasted bread cubes. Pour chanterelle custard mixture over the bread and let the mixture sit for approximately 1 hour so the bread can fully absorb the liquid.

Cover bread pudding with aluminum foil and bake for 30 minutes, then finish uncovered for 10-15 minutes, until lightly golden on top.

  • Brioche Chanterelle Bread Pudding in a casserole dish