Mushroom & Gruyere Bread Pudding

Mushroom & Gruyere Bread Pudding

Prep: 15 Minutes Cook: 40 Minutes Serves: 8 Submitted by: Donatella Arpaia


2 tablespoons olive oil
1 1/2 pound Mixed mushrooms, thinly sliced
2 tablespoons Tarragon, chopped
2 garlic cloves minced
1/4 cup Dry sherry
2 cups half and half
4 large eggs
1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
3/4 cup Gruyere cheese, grated
1/4 cup Grated Parmesan cheese
Salt & Pepper to Taste


Step 1
Preheat oven to 350°.

Step 2
Spray a 13x9x2 inch baking dish with cooking spray.

Step 3
In a sauté pan, heat olive oil over medium high heat.

Step 4
Add fresh mushrooms and sauté until brown, about 10 minutes.

Step 5
Add sherry and cook until sherry has evaporated. Add tarragon and salt and pepper.

Step 6
In a medium bowl, add eggs, half & half, a pinch of salt and pepper and beat.

Step 7
Arrange half of the King’s Hawaiian rolls on the bottom of the baking dish.

Step 8
Top with the mushrooms and half of gruyere and Parmesan cheese. Then top with the other half of the rolls.

Step 9
Drizzle the egg mixture over the rolls. Sprinkle the remaining cheese over the egg mixture.

Step 10
Bake uncovered for 40 minutes or until golden brown.