Mushroom Gruyère Bread Pudding Stuffing (Slow Cooker) Tips, FAQ & printable recipe

Tips for success

For the best texture, use day-old challah that has dried out a bit. If your bread is very fresh, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 10 minutes before using.

This helps them absorb the custard without becoming mushy. Also, make sure to press the bread down gently after pouring the custard so every cube gets moistened.

To achieve a beautifully golden top, you can broil the bread pudding for the last 2-3 minutes after it's cooked. Just keep a close eye on it to prevent burning.

If you prefer a softer top, skip the broiling. The slow cooker will still produce a lovely, evenly cooked pudding with a tender crust.

Variations

• Sausage and Mushroom: Add 1/2 pound cooked, crumbled breakfast sausage to the mushroom mixture before layering. The sausage adds a savory, meaty flavor that pairs well with the Gruyère and custard. Cook the sausage until browned, then proceed with the recipe as written.
• Spinach and Gruyère: Fold 2 cups of fresh spinach into the mushroom mixture just before layering. The spinach will wilt during cooking, adding color and nutrients. Squeeze out excess moisture from the spinach before adding to prevent a watery texture.
• Herb and Leek: Replace the thyme with 2 tablespoons of chopped fresh sage and add 1 cup of sautéed leeks (white and light green parts) to the mushroom mixture. The leeks add a mild onion flavor, and the sage complements the earthy mushrooms and nutty cheese.
• Bacon and Onion: Cook 4 slices of chopped bacon until crisp, then use the rendered fat to brown the mushrooms. Add 1/2 cup of caramelized onions along with the garlic. The smoky bacon and sweet onions add a hearty, savory depth to the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.

Freezer

This dish freezes well. Wrap portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen or refrigerated portions in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. Add a splash of cream if needed to restore moisture.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or warm them in a 350°F (175°C) oven for 10-15 minutes.

The bread pudding will absorb moisture as it sits, so a splash of cream or broth can help revive it if it seems dry.

This bread pudding can be assembled a day ahead. Prepare the mushrooms, custard, and layer everything in the slow cooker insert, then cover and refrigerate overnight.

The next day, place the insert in the slow cooker and cook on LOW for 3 1/2 to 4 hours, adding 30 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve this mushroom Gruyère bread pudding as a side dish alongside roasted turkey, chicken, or beef. It also makes a satisfying vegetarian main course when paired with a crisp green salad. The rich, savory flavors complement a wide range of mains, from holiday roasts to simple grilled meats.

For a festive presentation, spoon the bread pudding into a large serving bowl and garnish with fresh thyme sprigs. It can also be served directly from the slow cooker for a casual gathering. Portion it generously—this dish is so delicious that guests will likely come back for seconds.

Frequently asked questions

Recipe card

Mushroom Gruyère Bread Pudding Stuffing (Slow Cooker)

Prep 20 minCook 3 h 30 minTotal 3 h 50 minServes 8

Ingredients

• 10 cups cubed challah bread
• 1 lb cremini mushrooms, sliced
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 cups shredded Gruyère cheese
• 1 1/2 cups heavy cream
• 4 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. In a large mixing bowl, whisk together the heavy cream, eggs, salt, and black pepper until well combined and slightly frothy. Set aside.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

16 g

Carbohydrates

32 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.