Comments on: Savory Bread Pudding with Mushrooms and Gruyere

By: Nona

Nona — Mon, 24 Nov 2025 19:52:02 +0000

In reply to Megan.

Curious about that also unless they’re using 2T to grease pan which seems like a good bit. Any suggestions out there for the divided butter?
Thx in advance…

By: Diana

Diana — Fri, 03 Jan 2025 20:10:56 +0000

It was such a hit for my family and being new parents- it was amazing to eat for a few days. I also hadn’t used cheese before and it added such a yummier flavor to this dish.

By: Dorothy Pesce

Dorothy Pesce — Sat, 30 Nov 2024 11:31:44 +0000

In reply to Karen. FRE has an alcohol removed Chardonnay. We buy it at our local grocery store instead of white cooking wine and use it in wonderful recipes like this calling for white wine.

By: Megan

Megan — Thu, 28 Nov 2024 03:27:54 +0000

The recipe doesn’t specify when to use the 2nd half of the butter. Help!

By: Arlene Soussan

Arlene Soussan — Tue, 26 Nov 2024 00:06:16 +0000

Thoughts on making this low fat – ?

By: Molly Thompson

Molly Thompson — Wed, 20 Nov 2024 21:14:44 +0000

In reply to Marcia Croy. Hey there! You can prep it the night before and bake it right before serving or bake the whole thing, let it cool, and store in the fridge for up to 3 days. Reheat at 350 for 20 ish minutes or until it's heated through. Thanks!

By: Marcia Croy

Marcia Croy — Wed, 20 Nov 2024 19:25:33 +0000

In reply to Marcia Croy. Hi! Can this be baked in advance and reheated before serving? If so, how do you recommend reheating? Or is it best to bake right before serving? Thank you!

By: Molly Thompson

Molly Thompson — Wed, 06 Nov 2024 10:24:38 +0000

In reply to Marcia Croy. Hey there! Ohhhh that's a tough one. You can't go wrong with classic sourdough stuffing but the bread budding is really rich and flavorful. You could make both:)

By: Marcia Croy

Marcia Croy — Tue, 05 Nov 2024 03:35:04 +0000

Do you prefer this recipe or your sourdough stuffing? I haven’t made either yet but both sound delicious, I can’t decide which one to make for Thanksgiving.

By: Molly Thompson

Molly Thompson — Fri, 25 Oct 2024 10:34:28 +0000

In reply to Michelle. Hi Michelle! I haven't tried freezing before baking, but I think it should work! Prepare up until you bake it then cover and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed. I think it should would great!