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Mushroom and Fennel Bread Pudding Recipe

Mushroom and Fennel Bread Pudding Recipe Recipe

  • 3 tablespoons unsalted butter , plus more for coating the baking dish
  • 3/4 cup coarsely chopped white onion
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces coarsely chopped cremini mushrooms (about 4 cups)
  • 2 cups coarsely chopped fennel (from 1 medium bulb)
  • 2/3 cup finely chopped celery (from 2 medium stalks)
  • 2 cups heavy cream
  • 1 cup low-sodium chicken, mushroom, or vegetable broth
  • 4 large eggs
  • 12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)
  • 1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano)
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 teaspoon finely chopped fresh sage leaves
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