This Savory Bread Pudding with Mushrooms and Butternut Squash Will Make Your Stuffing Jealous

Picture this: golden, custardy cubes of bread soaking up umami-packed mushrooms, sweet roasted squash, and herbs that smell like a holiday exploded (in a good way). It’s the kind of dish that steals the spotlight from the main course and doesn’t apologize. You get crunch on top, silky in the middle, and flavors that hit every corner of your taste buds.

And guess what? It’s secretly easy and totally adaptable. Make it for brunch, dinner, potlucks, or that one friend who “doesn’t like casseroles.” They will now.

What Makes This Recipe So Good

• Texture goals unlocked: Crisp, caramelized top with a rich, custardy center that eats like the best stuffing you’ve ever had, upgraded.
• Deep, layered flavor: Earthy mushrooms, sweet butternut squash, herb butter, and a savory custard bring a little restaurant energy to your kitchen.
• Meal-prep friendly: Assemble ahead, refrigerate, and bake when you’re ready.

  Perfect for holidays or busy weeknights.

• Flexible and forgiving: Swap veggies, use your favorite bread, add cheese or keep it dairy-light. It plays nice with whatever’s in your fridge.
• Comfort food with benefits: You’re getting fiber, vitamins, and protein without sacrificing that cozy, baked-just-right vibe.

What Goes Into This Recipe – Ingredients

• Bread: 1 pound day-old rustic bread (sourdough, ciabatta, or country loaf), cut into 1-inch cubes
• Butternut squash: 3 cups peeled and cubed (about 1 small squash)
• Mushrooms: 12 ounces cremini or mixed mushrooms, sliced
• Aromatics: 1 large yellow onion (diced), 3 cloves garlic (minced)
• Herbs: 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh sage (or 1 teaspoon each dried)
• Custard base: 5 large eggs, 2 cups whole milk, 1 cup heavy cream
• Cheese (optional but recommended): 1 cup grated Gruyère or sharp white cheddar
• Umami boosters: 1 tablespoon soy sauce or tamari, 1 teaspoon Dijon mustard
• Fat for flavor: 4 tablespoons unsalted butter, 2 tablespoons olive oil
• Seasoning: 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon black pepper, pinch red pepper flakes (optional)
• Stock (optional): Up to 1/2 cup low-sodium vegetable or chicken stock if bread is very dry
• Finish: 2 tablespoons chopped parsley, flaky sea salt to serve

The Method – Instructions

1. Prep the base: Preheat oven to 400°F (205°C). Grease a 9×13-inch baking dish.

   Spread bread cubes on a sheet pan and toast 8–10 minutes until just dry and lightly golden.

2. Roast the squash: Toss squash with 1 tablespoon olive oil, salt, and pepper. Roast on a separate sheet pan 20–25 minutes until tender and caramelized on the edges.
3. Sauté the mushrooms: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms in a single layer with a pinch of salt.

   Cook undisturbed 3 minutes, then stir and cook until browned and their liquid evaporates, 6–8 minutes total.

4. Add aromatics: Reduce heat to medium. Add onion and the remaining 2 tablespoons butter; cook 5 minutes until translucent. Stir in garlic, thyme, and sage; cook 1 minute until fragrant.

   Stir in soy sauce and Dijon; scrape up browned bits. Season to taste.

5. Make the custard: In a large bowl, whisk eggs, milk, and cream. Add 1 teaspoon kosher salt, pepper, and red pepper flakes if using.

   Whisk until smooth.

6. Assemble: In the greased baking dish, combine toasted bread, roasted squash, and mushroom mixture. If using cheese, sprinkle half throughout. Pour custard evenly over the top, pressing gently to help bread absorb.

   If bread seems extremely dry, drizzle up to 1/2 cup stock.

7. Rest: Let the mixture sit 15–20 minutes so the bread drinks in the custard. For deeper flavor, cover and refrigerate up to 12 hours (FYI, this makes the center extra luscious).
8. Bake: Reduce oven to 350°F (175°C). Sprinkle remaining cheese on top if using.

   Bake uncovered 35–45 minutes until puffed, lightly browned, and the center is set but still custardy (a knife should come out mostly clean).

9. Finish and serve: Rest 10 minutes. Sprinkle parsley and flaky salt. Serve warm with a simple salad or roast chicken.

   Brunch? Add a jammy egg. Yes, chef.

Storage Tips

• Refrigerate: Cool completely, cover tightly, and store up to 4 days.
• Reheat: Cover with foil and warm at 325°F (165°C) for 15–20 minutes.

  For extra crisp top, uncover for the last 5 minutes.

• Freeze: Wrap portions well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Assemble up to 12 hours in advance and bake fresh. Don’t skip the rest; it’s your secret weapon.

Health Benefits

• Fiber and micronutrients: Butternut squash brings vitamin A, vitamin C, and potassium; mushrooms add B vitamins and antioxidants.
• Protein-rich custard: Eggs deliver complete protein to keep you full and satisfied.
• Smart fats: Dairy and olive oil support satiety and flavor; using quality fats helps absorption of fat-soluble vitamins.
• Balanced comfort: Carbs + protein + fat in one pan, which is ideal for steady energy rather than a post-meal crash, IMO.

Common Mistakes to Avoid

• Using fresh, soft bread: It turns mushy.

  Dry or lightly toasted bread holds structure and soaks evenly.

• Skipping the rest: If the custard doesn’t absorb, you’ll get dry pockets and a soggy bottom. Give it 15–20 minutes minimum.
• Overcrowding mushrooms: They steam and go rubbery. Brown in batches for that deep, savory flavor.
• Going too hot or too cold: High heat burns the top before the center sets; low heat dries it out. 350°F is the sweet spot.
• Under-seasoning: Bread is a sponge for flavor and salt.

  Taste the mushroom mixture and custard before assembly.

Alternatives

• Bread swaps: Use baguette, multigrain, or brioche for a richer, softer finish. Gluten-free bread works; just toast it well first.
• Veggie variations: Try roasted sweet potato, delicata squash, leeks, spinach, or kale. Sauté greens to remove excess moisture.
• Protein upgrades: Add cooked sausage, bacon, or shredded rotisserie chicken.

  Keep total add-ins around 2–3 cups.

• Dairy tweaks: Sub half-and-half for cream, or use full-fat coconut milk for a dairy-light spin (flavor will lean slightly sweet-savory).
• Cheese moves: Swap Gruyère for Parmesan, feta, or goat cheese. Feta adds tang; Parm adds salty umami.
• Herb profile: Rosemary and parsley for brightness, or a pinch of smoked paprika for a cozy, smoky vibe.

FAQ

Can I make this fully vegetarian?

Yes. Use vegetable stock if adding extra liquid and skip any meat add-ins.

A little soy sauce or tamari keeps it deeply savory without animal products.

What’s the best bread for savory bread pudding?

Sturdy, crusty loaves like sourdough or country bread are ideal. They hold up to custard and bake with a tender bite instead of turning mush.

How do I know when it’s done?

The top should be golden, edges set, and the center slightly jiggly but not liquid. A knife inserted near the center should come out mostly clean with a few custardy crumbs.

Can I prep the components ahead?

Absolutely.

Roast the squash and sauté the mushrooms up to 2 days ahead. Toast the bread the day before. Assemble and bake when you’re ready, FYI this makes hosting a breeze.

Is there a dairy-free option?

Use unsweetened plant milk plus a rich alt like full-fat coconut milk for body.

Skip cheese or use a dairy-free melt; flavor will shift but it’s still delicious.

Final Thoughts

This Savory Bread Pudding with Mushrooms and Butternut Squash is comfort food with ambition—cozy enough for sweatpants, classy enough for dinner guests. It’s flexible, meal-prep friendly, and ridiculously rewarding for the effort. Make it once and you’ll start inventing excuses to bake it again.

Who knew leftovers could be this dangerous? Your future self will be thrilled.