Giovanna Ryan - Mushroom and Sage Bread and Butter Pudding

Giovanna Ryan - Mushroom and Sage Bread and Butter Pudding

Giovanna Ryan - Mushroom and Sage Bread and Butter Pudding

Giovanna Ryan has created a Savoury bread and butter pudding with wild mushrooms, lots of gruyere cheese and a final shaving of black winter truffle for extra decadence because let's be honest we all deserve it! Using the AEG Steam Pro Oven to bake it which resulted om a beautiful custardy centre and a crisp golden top layer.

Recipe by @giovannaryan


• 1 large brioche loaf
• 600g mixed fresh mushrooms, cleaned and roughly chopped
• 25g dried wild mushrooms
• 3 large shallots, peeled and sliced
• 2 garlic cloves, finely chopped
• 8-10 sage leaves, roughly chopped
• 300ml double cream
• 300ml whole milk
• 6 egg yolks, beaten
• 200g gruyere, grated
• 80g butter, plus extra for greasing
• Black truffle (optional)


1. Preheat the oven to 180C, or use the steam bake setting on your AEG oven. Liberally grease a
deep baking dish with butter.
2. Soak the dried mushrooms in hot water for 20 minutes until softened.
3. Heat half of the butter in a large frying pan until bubbling. Add the shallots and cook gently until
soft and translucent. Add the dried and fresh mushrooms and sage and cook for a further ten
minutes until the mushrooms are soft. If there is any excess liquid in the pan, increase the heat
and cook until it has evaporated. Season with salt and pepper.
4. Heat the cream and milk in a saucepan until just boiling. Remove from the heat and pour over the
egg yolks, whisking constantly. Stir in most of the grated cheese, saving a small handful for the

5. Slice the brioche loaves and spread both sides with the remaining butter. Arrange the slices in the
baking dish, spooning some of the mushroom mixture between each layer.
6. Pour over the cream mixture and top with the remaining cheese.
7. Bake for 30 minutes until the top is golden brown but the centre is still a little wobbly.
8. Leave to rest for around ten minutes before digging in. Grate over some black truffle if you’re
feeling extra decadent.