Mushroom and Fennel Bread Pudding

Mushroom and Fennel Bread Pudding
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  • 1 teaspoon finely chopped fresh sage leaves
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano)
  • 12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)
  • 4 large eggs
  • 1 cup low-sodium chicken broth (or vegetable stock)
  • 2 cups heavy cream
  • + 5 more ingredients
    • 2/3 cup finely chopped celery (from 2 medium stalks)
    • 2 cups coarsely chopped fennel (from 1 medium bulb)
    • 12 ounces coarsely chopped cremini mushrooms (about 4 cups)
    • ¾ cup coarsely chopped white onion
    • 3 tablespoons unsalted butter

Melt butter in a large frying pan over medium heat. When butter foams, add onion, season well with salt and freshly ground black pepper, and cook until soft, about 3 minutes. Add mushrooms, fennel, and celery; season well with salt and pepper; and cook, stirring occasionally, until softened and m...

View full recipe at Chow


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