Mushroom and Celery-Root Bread Pudding

Photo: Chris Court
Prep Time:
45 mins
Total Time:
1 hrs 20 mins


  • 1 ¼ cups whole milk

  • ¾ cup heavy cream

  • 1 small celery root (about 12 ounces), peeled and cut into ½-inch pieces (about 2 cups)

  • Coarse salt and freshly ground pepper

  • ½ loaf sourdough bread (about 8 ounces), cut into 1-inch cubes (about 7 cups)

  • 2 tablespoons unsalted butter, plus more, room temperature, for baking dish

  • 1 pound mixed wild mushrooms, such as shiitake, maitake, cremini, and oyster, trimmed and cut into ¼-inch slices (about 7 cups)

  • 2 large eggs, lightly beaten

  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish

  • ½ cup crumbled mild blue cheese (about 2 ounces), such as Bayley Hazen Blue


  1. Preheat oven to 400 degrees. Combine milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is fork-tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender; puree until smooth. Season with salt and pepper.

  2. Meanwhile, lightly toast bread on a rimmed baking sheet, tossing once, until golden and crisp, about 10 minutes.

  3. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their moisture and become golden, about 9 minutes. Add 2 tablespoons water and bring to a boil, scraping up browned bits with a wooden spoon; cook until water evaporates. Season with salt and pepper. Transfer to a bowl.

  4. Butter a shallow 2-quart baking dish. In a large bowl, whisk together celery-root mixture, eggs, and thyme leaves. Fold in toasted bread and mushrooms. Transfer to prepared dish; sprinkle with cheese. Garnish with thyme sprigs and bake until custard is set and top is lightly browned, 20 to 25 minutes. Let cool slightly before serving.

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