Description

This Cheesy Brussels Sprouts Bread Pudding is a savory and comforting dish perfect for any occasion. Packed with tender brussels sprouts, caramelized mushrooms, fresh sage, and a rich blend of Gruyère and Parmesan cheeses, all baked in a custard-soaked brioche bread base. It’s a delightful combination of textures and flavors that works as a hearty side or a satisfying main dish.

Ingredients

Vegetables & Herbs

2 large shallots, finely sliced
12 ounces brussels sprouts, trimmed and thinly sliced (about 4 cups)
2 large garlic cloves, finely chopped
8 ounces fresh shiitake mushrooms, sliced
10 large fresh sage leaves, finely chopped (about 2 tablespoons)

Dairy & Eggs

1/4 cup salted butter, divided
5 large eggs
3 cups whole milk
4 ounces Gruyère cheese, shredded (about 1 1/4 cups)
5 ounces Parmesan cheese, grated (about 1 1/2 cups)

Bread & Oils

1 (14-ounce) loaf brioche bread, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil

Seasonings

2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Sauté Shallots: Preheat your oven to 350°F (175°C). Heat 2 tablespoons of extra-virgin olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the finely sliced shallots and cook, stirring occasionally, until softened, about 1 to 2 minutes.
Cook Brussels Sprouts & Garlic: Add the thinly sliced brussels sprouts and chopped garlic to the skillet. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir frequently and cook until the brussels sprouts have softened, approximately 5 minutes.
Sauté Mushrooms & Add Butter: Add the sliced shiitake mushrooms and 1 tablespoon of butter to the skillet. Continue to cook, stirring often, until the mushrooms are softened and slightly caramelized, about 4 minutes.
Add Sage & Cool Mixture: Stir in the finely chopped sage and cook for an additional minute. Remove the skillet from heat and let the vegetable mixture cool slightly for about 15 minutes.
Prepare Custard Mixture: In a medium bowl, beat together 5 large eggs and 3 cups whole milk. Season with the remaining 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper. Set aside.
Combine Bread & Cheese: Cut the remaining 3 tablespoons of butter into small cubes. Add these butter cubes, the cubed brioche bread, shredded Gruyère, and grated Parmesan cheese to the cooled brussels sprouts mixture in the skillet. Toss gently to combine everything evenly.
Soak Bread in Custard: Pour the egg and milk mixture over the bread and vegetable mixture, making sure the bread is well-coated. Let the mixture stand for 15 minutes to allow the bread to absorb the custard. You may refrigerate it at this stage for several hours or overnight. If refrigerated, bring the mixture to room temperature before baking.
Bake Bread Pudding: Place the skillet or transfer the mixture to a baking dish if preferred. Bake in the preheated oven at 350°F (175°C) for 40 to 45 minutes, or until the top is golden and the center is set.
Serve: Remove from oven and let it cool slightly before serving. Enjoy this cheesy, savory bread pudding hot or warm.

Notes

You can prepare the bread pudding mixture in advance and refrigerate it overnight for enhanced flavors and convenience.
For a vegetarian version, ensure the cheese used is vegetarian-friendly (without animal rennet).
If you prefer a crispier top, broil the bread pudding for 2-3 minutes at the end of baking, watching closely to prevent burning.
Use whole-milk for richer custard; low-fat milk will yield a less creamy texture.
Substitute Gruyère with Emmental or sharp cheddar for a different cheese profile.