Savory bread pudding with mushrooms and Gruyère from Christopher Kimball's Milk Street Magazine, Nov/Dec 2019 (page 9)

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Notes about this recipe

  • anya_sf on December 10, 2022

    Delicious way to use up random bits of leftover country bread I had in my freezer. Some of the crusts were super hard, so I cut those off, but left most of the crusts on. I had to use slightly more cream and less broth. Prepped 6 hrs ahead, the texture came out perfect. Loved the tarragon flavor, but other herbs would be good too. Less oil could be used for the baking dish, depending on how much you care about crispy edges.

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