Savory Bread Pudding with Mushrooms and Leeks recipe
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Ingredients
- 4 ½ tablespoons butter, divided 1 (1 pound) loaf day-old sourdough bread 4 leeks, chopped, or more to taste 5 cloves garlic, minced, or more to taste 1 pound portobello mushrooms, chopped 1 pound cremini mushrooms, chopped salt and ground black pepper to taste 3 cups heavy cream 8 eggs 1 cup grated Parmesan cheese 1 cup shredded Gruyere cheese 1 teaspoon dried thyme, or to taste 1 teaspoon dried parsley, or to taste
Nutrition Info
- 507.7 caloriescarbohydrate: 31.2 gcholesterol: 232.7 mgfat: 35.3 gfiber: 2.9 gprotein: 18.2 gsaturatedFat: 20.5 gservingSize: -sodium: 511 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Savory Bread Pudding with Mushrooms and Leeks
Directions
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Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper, cook until mushrooms have softened, about 10 minutes.
Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
Bake in the preheated oven until tops begin to brown, about 40 minutes.