Savory Wild Rice Bread Pudding

Savory Wild Rice Bread Pudding


6 servings


  • 2 packages Byerly's Wild Rice Soup with Ham, 10-ounce
  • 1/4 cup Butter
  • 1/4 cup minced shallots
  • 1 package shiitake mushrooms, stems removed, sliced, 3.5 ounce
  • 8 ounces aged gruyere cheese, shredded
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup half-and-half
  • 6 large eggs, beaten
  • 1 tablespoon minced flat leaf parlsey
  • 1 baguette, cut into 1-inch cubes
  • 1/3 cup diced roasted red bell peppers, drained
  • 2 cups shredded, cooked chicken


  1. Place soup pouches in microwave-safe dish. Cut small slit in top of each pouch to vent. Heat 5 minutes on high power. Cut each pouch open and pour soup into large bowl; set aside.
  2. Melt butter in small skillet over medium-high heat. Saute shallots and shiitake mushrooms until soft; set aside.
  3. Stir half and half, eggs, parsley and half of cheese mixture into bowl of soup; set aside.
  4. Spray 9x13-inch baking dish with cooking spray; layer half of bread cubes on bottom. Arrange red peppers, chicken and shiitake mixture over bread cubes. Layer remaining half of cheese mixture over; and add remaining bread cubes over the top.
  5. Pour soup mixture over, cover with foil. (Can be made a day ahead, covered and refrigerated.) Bake in a preheated 350 F oven for 30 minutes. Remove foil and bake until top is golden brown (10 to 15 minutes).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.