Mar. 28, 2015   19°F   School Closings
Listen Live WCPN / WCLV
Mission 4
Values 1
Values 2
Values 3
Vision 3
Vision 4
Vision 5
Values 4
Values 5
Values 6
Vision 1
Vision 2

Choose a station:

90.3 WCPN
WCLV 104.9

Choose a station:

90.3 WCPN
WCLV 104.9

Wild Mushroom Bread Pudding

Posted Friday, May 14, 2010

Share on Facebook Share Share on Twitter Tweet

View the recipe demo:

Submitted by

Lauie Bell & Tom Meyrose

Ingredients & Directions

1 pound wild mushrooms, sliced
3 to 4 cloves garlic, minced
1 bunch of leeks, sliced
3 Tablespoons olive oil
1 teaspoon each of dried basil, sage and thyme

Saute all above ingredients in the olive oil

5 eggs
2 cups cream
1 cup milk
3/4 pound smoked mozzarella cheese, shredded
6 cups challah or brioche bread, cut in big cubes
salt & pepper to taste

Whisk eggs, milk, cream and cheese in a large bowl.  Add salt and pepper to taste.  Add the mushroom mix and the cheese.  Fold in the bread.  Pour into a greased baking dish and bake for about an hour at 350 degrees.


F is for Friends

Leave a Comment

Recent Recipes

All recipes by title or category


From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.