Name: Brie & Mushroom Brioche Bake
Prep time: 40 min
Cook time: 35 min
Ingredients: 1 loaf brioche sliced*; 3 cups mushrooms cleaned and sliced; 1 clove garlic grated; 1 shallot finely diced; ½ tsp herbes de Provence; 3 tbsp butter; 5 oz Brie cut into small pieces, rind removed; 6 large eggs lightly beaten; 1 cup 35% cream; 1/2 tsp black pepper; 1 tsp kosher salt

Sometimes when you improvise with ingredients something really good happens. This is one of those times. I knew I wanted to make some sort of bread pudding/strata type dish with some brioche I had in the freezer. I grabbed some mushrooms that were on their way out, a chunk of Brie (triple cream YUM), cream and eggs….and this Brie & Mushroom Brioche Bake was born.
Doesn’t the combo of mushroom & Brie scream holiday vibes? I think so!

This seems like a great idea for an easy and comforting Christmas or Boxing Day morning breakfast or brunch meal and will serve 2 (with leftovers which isn’t a bad thing ) – 6 people. Enjoy!

How to Make Brie & Mushroom Brioche Bake

Whisk the eggs with cream and seasoning

Sauté the mushrooms, shallot & garlic

Layer the brioche in the baking dish

Add mushroom and Brie on top

Pour egg mixture and let soak for 30 minutes

Bake for 35-40 minutes on the middle rack

Print Pin

Brie & Mushroom Brioche Bake

Course Breakfast, brunch

Cuisine American, Canadian

Keyword bread pudding, breakfastbake, brie, brunch, brunch recipes, egg recipe, mushroom recipes, strata, vegetarian

Prep Time 40

Cook Time 35

Servings 6

Equipment

8 x 12 or 9 x 13 baking dish

Ingredients

1 loaf brioche sliced*
3 cups mushrooms cleaned and sliced
1 clove garlic grated
1 shallot finely diced
½ tsp herbes de Provence
3 tbsp butter
5 oz Brie cut into small pieces, rind removed
6 large eggs lightly beaten
1 cup 35% cream
1/2 tsp black pepper
1 tsp kosher salt

Instructions

Spray baking dish with non stick cooking spray. Lay brioche slices slightly overlapping them.
Sauté shallot and garlic in 1 tablespoon of butter for 2 minutes On medium low. Turn the heat up to medium high and add the rest of the butter herbes de Provence and the mushrooms and sauté for 5-7 minutes until browned. Tip: try not to overcrowd the mushrooms in the pan. If your pan is too small to accommodate all the mushrooms, do them in 2 batches so they brown rather than steam.
Place mushrooms and half of the Brie pieces on top and in between brioche slices
Whisk the eggs, cream, salt and pepper together
Pour the egg mixture evenly covering the brioche and top with remaining Brie. Let rest for 30 minutes to soak in the egg mixture
Preheat oven to 350 degrees
Bake on the middle rack for 35-40 minutes or until brown and bubbly