24 main brotauflauf mit pilzen

Emmentaler Bread Pudding with Mushrooms

Melted, nutty Imported Emmentaler and earthy mushrooms are warm and comforting. Serve with a light side salad.
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 8 oz day old brown bread cubed
  • 1/2 cup white wine
  • 10 oz mixed mushrooms cut into small pieces
  • 1 onion chopped
  • 1 garlic clove chopped
  • 1 bunch of parsley finely chopped
  • 1 tbsp oil
  • 7 oz Imported Emmentaler AOP finely grated
  • 1-1/2 cups milk
  • 4 eggs
  • 1 tbsp mustard


  • Preheat over to 350.
  • Place bread cubes in a large bowl, drizzle with white wine and set aside.
  • Place oil in a large skillet over medium heat. Saute mushrooms, onions and garlic until onions are translucent.  Add parsley and season with salt and pepper.  Remove from heat.
  • Place the bread and mushroom mixture in a greased casserole dish. Whisk together the milk, eggs, mustard, salt and pepper to taste. Pour eggs over bread and mushrooms.
  • Bake for approximately 30 minutes, until cheese is melted and edges of bread are slightly browned.
  • Serves 4
Keyword brunch, cheese bread pudding, Emmentaler, Emmentaler Bread Pudding with Mushrooms