Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Black-Truffle-and-Bone-Marrow Bread Pudding

Black-Truffle-and-Bone-Marrow Bread Pudding

Provided by: Chef Michael White
Served at: Marea

  • Type of Dish: Sides
  • Servings: 8
  • Cuisine: French
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing


8 cups 1-inch-cubed day-old French bread
1 tbs. butter for baking dish
1 cup diced bone marrow (removed from about 2 lbs. marrow bones)
1 lb. cremini mushrooms, quartered
1 large onion, in 1/2-inch dice
2 cloves garlic, minced
2 ribs celery, with the leaves, thinly sliced
3 tbs. julienned sage leaves
2 tbs. chopped parsley
3 cups homemade or low-sodium chicken stock
3 eggs, beaten
1/2 cup grated Parmigiano-Reggiano, or to taste
1 jar preserved black truffle (1 to 2 oz.), chopped


Preheat oven to 350 degrees. Place the cubed bread in a large mixing bowl, and set aside. Coat a 9-by-13-inch baking dish with butter, and set aside. Heat the bone marrow over medium-high heat until liquefied, about 2 minutes. Add the mushrooms, onion, garlic, and celery, and sauté in the bone marrow until translucent. Add the sage and parsley, then the stock, and simmer for 3 to 4 minutes. Remove from heat, and pour over the bread. (It should become moist but not soggy.) Add the beaten eggs, grated Parmigiano, and chopped truffle, and stir to combine. Transfer to buttered baking dish, and cover with aluminum foil. Set in the oven, and cook for 25 to 35 minutes. Remove the foil, and cook for an additional 5 to 10 minutes or until the top is browned and crispy. (Published 2013)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.