This savory mushroom and Swiss bread pudding is the most satisfying rendition on a dessert classic. Each bite melts in your mouth and the flavor is so rich and decadent. You can eat it as a side dish, or it would also be a perfect vegetarian main course.

I really, really like this recip. I don’t really know how to describe it? It’s so decadent and rich that you pretty much could almost even eat it as a dessert. I made it recently for my father-in-law’s birthday, and it was such a hit.

Equipment You Will Need

This recipe if fairly simple to make. It doesn’t require a lot of equipment and clean-up is a breeze. You will first need a 9×12 casserole dish. I linked mine below. I have several Le Creuset casserole dishes that I have had for years. Most of mine are the color, Oyster.

You’ll also need a sauté pan and mixing bowls. I’ve also linked my exact ones at the bottom. I have a Pyrex glass bowl set that I got from Wal-Mart several years ago. They come with lids so they are perfect for storage as well. My pots and pans are by Cuisinart. I have the anodized classic nonstick. Find my full set here.

This savory mushroom and Swiss bread pudding is the most satisfying rendition on a dessert classic. Each bite melts in your mouth and the flavor is so rich and decadent. You can eat it as a side dish, or it would also be a perfect vegetarian main course.

Ingredients You Will Need

Kings Hawaiian Rolls: Ok. You HAVE to use the Kings Hawaiian rolls for this recipe. The sweetness of the bread compliments the Swiss cheese in such a perfect way. They are what makes this recipe so rich.

Eggs: Can’t make a bread pudding without eggs. I used 4 for this recipe, and that was the perfect amount.

Brown Mushrooms: The sautéed brown mushrooms are so savory in this dish. I love mushrooms and they are the star of this dish.

Spinach: Add some green to the recipe. The spinach is a small hit to break up the overall texture of the bread, Swiss, and mushrooms.

Swiss Cheese: Swiss and mushrooms are the perfect flavor combination.

Half and Half: I used half and half for the recipe. It added an extra richness (as if it needed it) to the recipe. I felt like it was a better flavor than plain milk, but not quite as much as whipping cream.

Step by Step How to Make This Savory Mushroom and Swiss Bread Pudding

Step 1

First, you’re going to start with your Kings Hawaiian rolls. Break them into 1 inch sized pieces, and let them sit out for a few hours. You’ll want them to dry out a bit.

Step 2

You’ll then slice all of your mushrooms and sauté them in a pan with some olive oil. Make sure they are good and tender. Turn off the heat and let them cool once fully cooked.

Step 3

In a large mixing bowl, beat your eggs then add in your half and half. Mix wet ingredients fully, then add your seasonings and Worcestershire sauce. Once wet ingredients are fully mixed, slowly fold in your mushrooms, Swiss cheese, and spinach. I folded in my spinach fresh without sautéing beforehand. Fold in bread pieces to the mixture. Let sit for about 10 minutes to let the bread soak up all of the liquid. Transfer it to a greased 9×12 casserole dish.

Step 4

Bake at 350 degrees for 40-50 minutes. The color of the pudding will be a golden brown. Serve hot and enjoy!

Savory Mushroom and Swiss Bread Pudding

Print Recipe

Prep 20

Total 1 30

Course Main Course, Side Dish

Cuisine American, Southern, Vegetarian

Servings 8

Equipment

9×12 Casserole Dish

Saute' Pan
Large Mixing Bowl
Mixing Spoon

Ingredients

12-16 Sweet Hawaiian Rolls
4 Eggs
8 Brown Mushrooms Sliced

8 oz Shredded Swiss Cheese
2 cups Half and Half
1 tbsp Worcestershire Sauce

2 tsp Pepper
1 tsp Salt
1 tbsp Cavender's Greek Seasoning or All-Purpose Seasoning

1 tbsp Olive Oil
2 cups Fresh Spinach

Instructions

Break the Kings Hawaiian Rolls into 1 inch sized pieces, and let them sit out for a few hours. You'll want them to dry out.

Slice all of your mushrooms and sauté them in a pan with some olive oil. Make sure they are good and tender. Turn off the heat and let them cool once fully cooked.
In a large mixing bowl, beat your eggs then add in your half and half. Mix wet ingredients fully, then add your seasonings and Worcestershire sauce. Once wet ingredients are fully mixed, slowly fold in your mushrooms, Swiss cheese, and spinach. I folded in my spinach fresh without sautéing beforehand. Fold in bread pieces to the mixture. Let sit for about 10 minutes to let the bread soak up all of the liquid. Transfer it to a greased 9×12 casserole dish.
Bake at 350 degrees for 40-50 minutes. The color of the pudding will be a golden brown. Serve hot and enjoy!

Keywords bread pudding, Breadcrumbs, casserole, Healthy Pineapple Side Dish, mains, mushroom, mushroom and swiss, swiss, vegetarian

Did you try this bread pudding recipe?

I’m not going to lie…I really love this recipe. Please let me know if you tried and what you thought. If you decide to make it, please let me know how it turned out here or in the comments below. I’d love to hear from you!