Savory Mushroom Bread Pudding - Pepperidge Farm
    Pepperidge Farm
    Primary Menu
    • Products
      • Goldfish® Crackers
        • NEW! Crisps
        • Favorites
        • Baked With Whole Grain
        • Flavor Blasted®
        • Explore All Goldfish Crackers
      • Breads, Buns & Rolls
        • Sandwich Breads
        • Swirl
        • Buns & Rolls
        • Frozen Bread
        • Explore All Breads, Buns & Rolls
      • Cookies
        • Milano® Cookies
        • Distinctive Cookies
        • American Cookie Collection
        • Farmhouse Cookies
        • Explore All Cookies
      • Desserts & Puff Pastry
        • Puff Pastry
        • Layer Cakes
        • Turnovers
        • Explore All Desserts & Puff Pastry
      • Crackers
        • Cracker Trio
        • Harvest Wheat
        • Golden Butter
        • Explore All Crackers
      • Explore All Products
      • Shop All Product finder
    • Our Story
    • Logo Placeholder
    • Recipes & Ideas
    • Inside Our Food
      • About GMO
        • Learn More
    • Where To Buy
    • Contact Us
    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube
    Savory Mushroom Bread Pudding

    Savory Mushroom Bread Pudding

    • Prep: 15 minutes
    • Stand: 30 minutes
    • Serves: 6

    Made With

    • Pepperidge Farm® White Calcium Enriched Sliced Sandwich Breador  Pepperidge Farm  Whole Grain 100% Whole Wheat Bread, cut into cubes
      Pepperidge Farm® White Calcium Enriched Sliced Sandwich Breador Pepperidge Farm Whole Grain 100% Whole Wheat Bread, cut into cubes View Product

    Ingredients & Directions

    • 12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Breador Pepperidge Farm Whole Grain 100% Whole Wheat Bread, cut into cubes
    • 8 ounces (1 package) sliced mushrooms (about 3 cups)
    • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
    • 4 egg
    • 2.5 cups milk
    • 1 teaspoon dried thyme, crushed
    • 1/8 teaspoon ground black pepper
    • 1 cup shredded Swiss cheese (about 4 ounces)

    Heat the oven to 375°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.

    Place the bread and mushrooms into the prepared baking dish.

    Beat the soup, eggs, milk, thyme and black pepper in a medium bowl with a fork or whisk. Pour the soup mixture over the bread and mushrooms, pressing down the bread to coat. Let stand for 30 minutes.

    Bake for 35 minutes. Sprinkle evenly with the cheese. Bake for 10 minutes or until the cheese is melted.

    Company

    • Coupons and Promotions
    • Careers
    • Newsroom
    • Investor Info
    • Distributorships

    Social

    • Facebook
    • Instagram
    • Twitter
    • Pinterest
    • Youtube

    Legal

    • Privacy
    • Terms of Use
    • Interest-based Ads
    • Cookie Settings [Do Not Sell or Share My Personal Information]
    Pepperidge Farm
    Contact Us
    Login
    We’re Updating Our Newsletter Offerings.

    Sorry, we no longer support account login or newsletter sign-up. If you would like to unsubscribe from your existing email subscription with Campbell’s family of brands, please unsubscribe. If you have not logged into your Pepperidge Farm website account within the past 2 years, your account information has been deleted. If you have logged into the site within the past 2 years, your subscription will remain active until you unsubscribe.

    © 2025 Pepperidge Farm Incorporated. All Rights Reserved.

    For screen reader problems with this website, please call 1-844-995-5545.