Mushroom and Fennel Bread Pudding

This recipe was published in Chow’s recipe of the day emails.


3 tablespoons unsalted butter, plus more for coating the baking dish
3/4 cup coarsely chopped white onion
Kosher salt
Freshly ground black pepper
12 ounces coarsely chopped cremini mushrooms (about 4 cups)
2 cups coarsely chopped fennel (from 1 medium bulb)
2/3 cup finely chopped celery (from 2 medium stalks)
2 cups heavy cream
1 cup low-sodium chicken broth (or vegetable stock)
4 large eggs
12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)
1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino (not Pecorino Romano)
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh sage leaves


  1. Melt the butter in a large frying pan over medium heat. When it foams, add the onion, season well with salt and pepper, and cook until soft, about 3 minutes. Add the mushrooms, fennel, and celery; season well with salt and pepper; and cook, stirring occasionally, until softened and the mushroom juices have reduced, about 10 minutes. Remove from the heat and let cool slightly in the pan, at least 10 minutes.
  2. Heat the oven to 375