Mushroom bread and butter puddings

These little savoury mushroom bread and butter puddings by Nici Wickes make the perfect dinner – they’re rich, cheesy and incredibly tasty.

By Nici Wickes
  • 30 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon vegetable oil
  • 1 medium onion, finely diced
  • 200 gram white button mushrooms, sliced
  • 125 gram portabello mushrooms, sliced
  • 1 teaspoon sea salt flakes and ground black pepper
  • 6 slice crusty bread, cubed or torn
  • 50 gram butter, melted
  • 150 gram gruyere cheese or tasty cheese, grated
  • 50 gram Parmesan, grated
  • 3 eggs
  • 1 cup milk
  • 200 gram crème fraîche
  • 2 sprigs fresh thyme, de-stemmed
  • parsley to serve


  • 1
    Grease 6 ramekins or small ovenproof dishes, or one large casserole dish with butter.
  • 2
    Heat the oil in a pan to medium heat and sauté onions. Add sliced mushrooms and cook until soft and light brown. Season with salt and pepper.
  • 3
    Place the bread in a bowl and add the mushrooms. Pour over the melted butter, then half the cheeses and combine. Divide the mixture into the ramekins.
  • 4
    Beat the eggs, milk and crème fraîche together. Add the thyme leaves and pour over the mushroom, bread and cheese mixture. Rest for at least half an hour so the bread can soak up the egg mixture.
  • 5
    Heat oven to 180oC.
  • 6
    Sprinkle the remaining cheese over the top of each dish and bake for 30 minutes or until lightly golden, puffed and the egg is set.
  • 7
    Sprinkle with parsley and serve immediately.

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