Mushroom Bread Pudding

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 each Sliced Sourdough Loaf, cubed
1 cup St. Jorge Cheese, shredded
1 cup Half and Half
4 each Eggs
½ teaspoon Nutmeg
12 each Sage Leaves, for garnish
Salt and Pepper to taste

Mushroom Mixture Ingredients
½ pound Mixture of Gourmet Mushroom, sliced
2 tablespoon Butter
¼ cup Olive Oil
¾ cup Shallots
½ cup J Chardonnay
Salt and Pepper to taste


Mushroom Mixture Procedure
In a large sauté pan over medium heat, melt the butter and oil. Add in the mushrooms. Season with salt and pepper. Cook 10 minutes or until browned. Deglaze the pan with the J Chardonnay and cook until absorbed. Remove from the heat and allow mushroom mixture to cool.

In a large mixing bowl, whisk the half and half and eggs until combined. Whisk in the nutmeg. Add in the cubed bread and set aside until most the moisture is absorbed. Stir in the mushroom mixture and the shredded cheese. Place the mixture in a 9 x 17 baking pan. Bake uncovered in a 350 degree oven for 25-30 minutes. Cool completely. Garnish with sage. Cut into desired size.


Suggested Pairing: