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Yields about 10 individual, 3 ounce portions

Olive Oil 4 Tbl Mixed Wild Mushrooms 10 oz. Shallots 1/2 ea. Garlic 1/2 t. Cream 6 oz. Milk 6 oz. Chicken Stock 4 oz Chives 2 T. Sliced BK Herb Packet 1 each = 1 Tbl Brioche 1 lb. Eggs 2-3 each (depending on the size) Herbs Garnish


  • Sauté the mushrooms with the garlic and shallots in half of the olive oil.

  • Once tender add in the cream, milk and stock and bring to a simmer.

  • Add the herbs and season well.

  • Simmer for several more minutes to develop the flavor but do not reduce!

  • While simmering, cut the brioche into medium sized cubes.

  • Remove from the heat and pour over the brioche and mix well.

  • Allow to set for the bread to soak well.

  • Add the eggs and mix well and adjust seasoning.

  • Divide the bread pudding into 10 individual molds that have been rubbed with butter. If you do no have any individual molds of any shape simple place the entire mixture into a baking pan. A cake pan will work well.

  • Cover with foil and place inside of a water bath in a 425 degree oven and bake for 20 - 30 minutes until cooked throughout.

  • Garnish with fresh herbs if desired and serve at once.



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