Mushroom and Gruyere Bread Pudding


  • 2 tbs. olive oil
  • 11/2 lb. mixed mushrooms thinly sliced
  • 2 tbs. tarragon, chopped
  • 2 garlic cloves, minced
  • ¼ cup dry sherry
  • 2 cups half and half
  • 4 large eggs
  • 1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
  • ¾ cups gruyere cheese, grated
  • ¼ cup grated Parmesan cheese
  • salt, to taste
  • ground pepper, to taste


  • Preheat oven to 350°.
  • Spray a 13x9x2 inch baking dish with cooking spray.
  • In a sauté pan, heat olive oil over medium high heat.
  • Add fresh mushrooms and sauté until brown, about 10 minutes.
  • Add sherry and cook until sherry has evaporated. Add tarragon and salt and pepper.
  • In a medium bowl, add eggs, half & half, a pinch of salt and pepper and beat.
  • Arrange half of the King’s Hawaiian rolls on the bottom of the baking dish.
  • Top with the mushrooms and half of gruyere and Parmesan cheese. Then top with the other half of the rolls.
  • Drizzle the egg mixture over the rolls. Sprinkle the remaining cheese over the egg mixture.
  • Bake uncovered for 40 minutes or until golden brown.

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