Mushroom & Leek Bread Pudding

19
Jun
Category,
Yields8 Servings
 1 lb Challah, cut into 3/4-inch cubes
 3 tbsp Unsalted Butter, plus more for dish
 1 lb Assorted mushrooms (such as cremini, oyster, shiitake), cut into slices
 4 Medium Leeks, washed, halved lengthwise, then cut into 1/4-inch slices
 2 Clove Garlic, minced
 1 tsp Salt
 ½ tsp Chopped Dried Thyme
 6 Eggs
 2 cups Heavy Cream
 1 cup Milk
 ¾ cup Shredded Mozzarella Cheese
 ¼ cup Grated Parmesan Cheese
1

Heat oven to 350 degrees F. On a baking sheet arrange bread cubes in a single layer and bake, stirring once, until light golden brown, about 12 Minutes; set aside.

2

Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 Minutes. Add leeks, garlic, 3/4 tsp salt and the thyme. Cook, stirring occasionally, until softened. Transfer to a bowl; let cool. Butter a 2 quart baking dish; set aside.

3

In a bowl, whisk together eggs, cream, milk, cheeses, pepper and remaining 1/2 teaspoon salt.

4

Add bread and egg mixture to mushrooms; stir to combine. Transfer to prepared baking dish, cover with plastic wrap and refrigerate 2 Hours.

5

Heat oven to 350 degrees F. Unwrap dish; bake until golden brown and egg mixture is set, about 50 Minutes. remove from the oven and let stand 20 Minutes before serving.

Category,

Ingredients

 1 lb Challah, cut into 3/4-inch cubes
 3 tbsp Unsalted Butter, plus more for dish
 1 lb Assorted mushrooms (such as cremini, oyster, shiitake), cut into slices
 4 Medium Leeks, washed, halved lengthwise, then cut into 1/4-inch slices
 2 Clove Garlic, minced
 1 tsp Salt
 ½ tsp Chopped Dried Thyme
 6 Eggs
 2 cups Heavy Cream
 1 cup Milk
 ¾ cup Shredded Mozzarella Cheese
 ¼ cup Grated Parmesan Cheese
Mushroom & Leek Bread Pudding
IngredientsDirections

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