Mushroom Gruyère Bread Pudding Stuffing (Slow Cooker) Step-by-step instructions

Before you start

Before starting, have all ingredients measured and ready. Cube the challah into 1-inch pieces and let them sit out to dry slightly. Slice the mushrooms, mince the garlic, and pick the thyme leaves.

Shred the Gruyère if you bought it in a block. Whisk the custard ingredients together. Grease the slow cooker insert with butter. This mise en place ensures smooth layering and even cooking.

Instructions

Phase 1: Prep and Brown

1. 1Brown the mushrooms
   In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and turn golden brown, about 8 to 10 minutes. Add the minced garlic and fresh thyme, and cook for 1 minute more until fragrant. Remove from heat and set aside.
   Look for Mushrooms are browned and shrunken, with a deep golden color.
   Tip Do not crowd the pan; cook in batches if needed to ensure even browning.
2. 2Whisk the custard
   In a large mixing bowl, whisk together the heavy cream, eggs, salt, and black pepper until well combined and slightly frothy. Set aside.
   Look for Custard is smooth and uniform.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Whisk thoroughly so the eggs are fully incorporated into the cream.

At this point, the mushrooms should be browned and fragrant, and the custard should be smooth and well combined. The garlic and thyme will have infused the butter, and the kitchen will smell savory and inviting.

Before moving to the next phase, ensure the mushrooms are not watery—if they are, continue cooking until the liquid evaporates.

Phase 2: Assemble and Cook

3. 3Layer the bread pudding
   Grease the inside of a 6-quart slow cooker with the remaining 2 tablespoons of butter. Place half of the cubed challah in the bottom of the slow cooker. Top with half of the browned mushroom mixture and half of the shredded Gruyère. Repeat with the remaining challah, mushrooms, and Gruyère. Pour the custard evenly over the top, pressing down gently with a spatula to help the bread soak up the custard.
   Look for All layers are assembled and custard is absorbed by the bread.
   Tip Press the bread down gently so every cube gets moistened.
4. 4Slow cook until set
   Cover the slow cooker and cook on LOW for 3 1/2 hours, or until the custard is set and the top is puffed and golden brown. The edges will be bubbling and the center should feel firm to the touch. Avoid lifting the lid during the first 3 hours to maintain even heat.
   Look for The top is golden brown and puffed, and a knife inserted near the center comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to peek; opening the lid lets out heat and slows cooking.

During this phase, the slow cooker will fill with the aroma of garlic, thyme, and melting cheese. After 3 1/2 hours, the top should be golden and puffed, with bubbles around the edges. The custard should be set, not jiggly. If the center still seems wet, cook for an additional 15-20 minutes and check again.

Phase 3: Rest and Serve

5. 5Rest and serve
   Turn off the slow cooker and let the bread pudding rest for 10 minutes. This allows the custard to set further and makes serving easier. Spoon out portions and serve warm, garnished with additional fresh thyme if desired.
   Look for The stuffing holds its shape when spooned.
   Tip Letting it rest helps the layers firm up for cleaner servings.

After turning off the slow cooker, the bread pudding needs a short rest. The top will settle slightly, and the custard will firm up. When you spoon it out, it should hold its shape and show distinct layers of bread, mushrooms, and cheese. The aroma will be rich, buttery, and deeply savory.

Common mistakes

One common mistake is lifting the lid too often during cooking. Each time you open the slow cooker, heat escapes, which can extend the cooking time and affect the texture. Another mistake is using bread that is too fresh and soft; it can become mushy.

Dry the bread out first. Also, do not skip browning the mushrooms—this step is crucial for flavor and moisture control. Finally, be sure to press the bread down into the custard so every cube gets soaked.

How to tell it’s done

The bread pudding is done when the top is puffed and golden brown, and the edges are bubbling. The center should feel firm to the touch, and a knife inserted into the middle should come out clean.

The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully set. Let it rest for 10 minutes before serving to allow the custard to firm up further.

• Egg dishes: 160°F (71°C) in the thickest part