Honeyed Apple Mushroom Bread Pudding

British cooks long turned day-old loaves into comforting bread puddings, a thrifty classic still beloved at the table. This skillet version folds honeyed apples with earthy cremini mushrooms, thyme, and a nutmeg-scented custard for a sweet-savory twist.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 265 cal
• 9g protein
• 40g carbs
• 8g fat
• 3g fiber

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Ingredients

• 6 cups cubed day-old crusty bread
• 3 medium firm apples
• 6 oz cremini mushrooms
• 1 1/2 tsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 3 large eggs
• 1 1/2 cups whole milk
• 3 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1 tbsp for pan unsalted butter
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 350°F and butter a 10-inch oven-safe skillet.
2. 2Cube the day-old bread into roughly one-inch pieces and scatter them in a large mixing bowl.
3. 3Core and dice the apples into small chunks; wipe and finely chop the mushrooms.
4. 4Quickly sauté the mushrooms in a dry skillet over medium heat for 3 to 4 minutes until they release moisture and begin to brown lightly, then cool slightly.
5. 5Whisk the eggs, milk, honey, vanilla, nutmeg, salt, and thyme together until smooth and lightly frothy.
6. 6Add the diced apples, cooled mushrooms, and most of the parsley to the bread cubes.
7. 7Pour the egg mixture over the bread and fruit, tossing gently so every cube is moistened; let stand 10 minutes to absorb.
8. 8Transfer the soaked mixture into the buttered skillet, pressing it into an even layer.
9. 9Bake 35 to 40 minutes until the top is golden, the center is set but still soft, and a knife inserted near the middle comes out mostly clean.
10. 10Look for puffed edges and a gentle jiggle only in the very center as the cue it is ready.
11. 11Rest the skillet 8 minutes so the custard firms.
12. 12Scatter the remaining parsley over the top and scoop warm portions straight from the pan.