Yogurt-Wild Mushroom Baked Bread Pudding

Yogurt-Wild Mushroom Baked Bread Puddings with sage and mustard.

  • PREPARATION TIME: 30 Minutes
  • YIELDS 8 servings


  • 1 1/2 cups Oikos® Greek 0% Plain Yogurt
  • 1 large egg
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. olive oil
  • 3 cups wild mushrooms, trimmed, and coarsely chopped
  • 2 tsp. minced garlic
  • 3 cups cubed fresh whole wheat bread
  • 1 Tbsp. chopped fresh thyme or sage
  • Salt and ground black pepper, to taste
Yogurt-Wild Mushroom Baked Bread Pudding


Preheat oven 350°F.

  • In a large bowl, whisk together Oikos Yogurt, egg and mustard. Hold
  • In a skillet, heat oil over medium-high heat; add mushrooms and garlic and sauté 3 minutes or until almost dry. Remove from heat and cool to room temperature. Hold.
  • Stir bread cubes, herbs and mushrooms into Yogurt-mustard mixture and gently mix to coat thoroughly. Season with salt and pepper to taste. Pour into a lightly greased 1 qt. baking dish*.
  • Bake 25-30 minutes or until golden on top and bubbling. Remove from heat and serve while hot.

NOTE: May be made in 8 individual 6-oz. baking dishes instead or lightly greased standard muffin tins