What is a savory pudding?

This is a list of notable savoury puddings, defined as a savoury dish consisting of various ingredients baked, steamed, or boiled into a solid mass.

Why is my bread and butter pudding dry?

The worst is using way too much bread that doesn't get soaked through = dry pudding! Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices!

Are there savory puddings?

A pudding is usually a dessert, but is sometimes a savory dish . This category is for dishes commonly called "puddings" which have a savory taste. "Pudding" is loosely defined, and there is overlap with Category:Sausages and Category:Offal. However, not all savory puddings contain meat.

What are the 3 types of pudding?

Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies . In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based.

Why is my bread pudding mushy?

There are two main reasons why bread pudding bakes up mushy. One is that is has not baked long enough for the custard to . The other reason is that the bread was too fresh and did not soak up much custard, so the pudding is more liquidy than it should be.

How do you know when bread pudding is done?

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding . If any custard comes up to the top, the pudding needs to be baked a little longer.

Should you dry out bread for bread pudding?

Making Bread Pudding Is Simple! Stale bread holds its shape more easily when soaking up the custard mixture. Fresh bread tends to fall apart and turn to mush. If you don't have stale bread, you can heat cubed fresh bread in the oven to dry it out a bit .

What is the difference between savory and dessert?

The most basic difference between the two is that sweet food has a dominant taste of sugar or honey, while savoury food is full-flavoured and predominantly salty . There are a variety of sweet and savoury treats enjoyed across Australia.

Is Black Pudding savoury?

What does Black Pudding taste like? Rich and velvety, with a flavour that is both deeply savoury but also slightly sweet.

Can pudding be either sweet or savoury?

In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The rarer savoury puddings are thickened vegetable purées, soufflé-like dishes, or, like corn pudding, custards.

Savory Mushroom Bread Pudding Recipe on Food52 (2024)

Serves a Crowd

by: Donna

October13,2015

14 Ratings

Savory Mushroom Bread Pudding Recipe on Food52 (1)

Serves 4

Jump to Recipe

Author Notes

This delicious savory bread pudding is simply "fancified" stuffing, one of our family's favorite side dishes. It is easy to make and very adaptable; add crumbled bacon or ham, deglaze the pan with sherry, substitute Gruyère for the Cheddar cheese, add parsley or tarragon if you can't find marjoram. If you use a deeper casserole dish, the end result will be more tender and soufflé-like. But a shallower dish will yield more of the crusty golden top layer. However you interpret the dish, it will be delicious and impressive. —Donna

Test Kitchen Notes

WHO: Donna is a longtime Food52 user based in Northern California.
WHAT: Thanksgiving stuffing, bread pudding-ified.
HOW: Make a creamy, cheesy custard, fold in bright herbs and earthy mushrooms, and soak bread cubes in it—then bake up and serve to your Thanksgiving guests (or the next morning, with an egg).
WHY WE LOVE IT: If you've only ever made sweet bread puddings, there's no better time to try a savory one. This creamy, rich alternative to classic Thanksgiving stuffing has great depth of flavor, and the vermouth really brightens it. —The Editors

Test Kitchen-Approved
Your Family's Best Thanksgiving Recipe Contest Winner

What You'll Need

Watch This Recipe

Savory Mushroom BreadPudding

Ingredients

3 cupsheaped with 1/2-inch bread cubes (about 6 ounces), I used challah
1 tablespoonolive oil
1 teaspoonbutter, plus more for the baking dish
1 cupchopped white or yellow onion
1 medium garlic clove, minced
8 ouncesBaby Bella mushrooms, or brown button mushrooms*, cut into pieces about the same size as the bread cubes
1 splashwhite vermouth, about 2 tablespoons
2 teaspoonschopped fresh marjoram leaves
2 large eggs
³/₄ cupheavy cream, half-and-half, or whole milk
¹/₂ cupchicken or turkey stock, preferable homemade
³/₄ cupshredded, aged, white Cheddar cheese, divided
Kosher salt
Freshly ground black pepper

Directions

Place the cubed bread on a sheet pan and toast in a 350° F oven until somewhat dried, but not brown. Alternately, you can leave the bread out to dry overnight. It will lose some of its volume, but that's okay. Set aside.
Set a 10-inch skillet over medium-high heat and add the olive oil and butter to the pan. When the butter has melted add the chopped onion and a good pinch of salt. Cook until the onion begins to soften and brown a little at the edges. Add the minced garlic and stir until it is fragrant, then add the chopped mushrooms. Cook and stir until the mushrooms brown and give off some liquid. Add the vermouth and cook until the liquid reduces to a glaze. Stir in the marjoram and check the mixture for seasoning, adding more salt (if necessary) and some pepper. Remove from the heat and set aside.
Butter a 1 1/2-quart casserole or gratin dish. In a medium bowl, beat the eggs together with the cream and chicken stock. Add 1/2 cup of the shredded cheese and 1/2 teaspoon of salt. Taste the custard mixture and adjust the seasoning to your liking with additional salt and freshly ground black pepper. Fold the dried bread cubes and the mushroom mixture into the custard, pressing the bread down into the liquid. Let stand while you preheat the oven.
Preheat the oven to 350° F. Place a rack in the lower third of the oven. When the oven is heated, transfer the bread and vegetable mixture to the prepared baking dish. Press the bread down into the custard and smooth the top surface a little; sprinkle on the remaining 1/4 cup shredded cheese.
Place in the oven and bake for 30 to 45 minutes, or until the top is handsomely golden brown and the custard is set. The baking time will depend on the depth of the baking dish you have chosen. Serve hot and make sure every diner gets a portion of the crusty top. Leftovers can be refrigerated, tightly covered for 2 to 3 days.
*If you have wild mushrooms available, you can substitute them for part of the total weight of the mushrooms.

Tags:

Pudding
Bread
American
Vermouth
Cheese
Egg
Vegetable
Mushroom
Milk/Cream
Sheet Pan
Serves a Crowd
Fall

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82 Reviews

Marsha G. June 12, 2023

Very good. Gorgeous-looking final result. Used white wine instead of vermouth and baked in an 8x8 glass baking dish. Well seasoned.

Lucy D. December 19, 2022

What a deeply delicious dish! I used what I had on hand, which was Penzey’s poultry seasoning in place of marjoram, and baked it in a glass 9x9 dish which maximized the overall crispy-crunchy aspect. Wow! Such a great recipe! I’ll be happy to make this again and again!

hurleyburley November 25, 2021