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 calories
carbohydrate: 31.2 g
cholesterol: 232.7 mg
fat: 35.3 g
fiber: 2.9 g
protein: 18.2 g
saturatedFat: 20.5 g
servingSize: -
sodium: 511 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.

  2. 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.

  3. 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.

  4. Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.

  5. Bake in the preheated oven until tops begin to brown, about 40 minutes.

Recipe Yield

2 casserole dishes

Recipe Note

This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.

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