Savory Bread Pudding With Leeks And Mushrooms

We leave our leeks in the garden to enjoy through the winter months. I took advantage of the January thaw to pluck a few for inspiration. I love using things up in a creative way, and I remembered that I had a few bags of croutons in the freezer, left over from our “O Antiphon” Party at Christmas, where we had served up a hot cheese dip on hollowed out bread bowls. I immediately thought of a savory bread pudding. I also found some sauteed mushrooms in the freezer — a treasure! So I added a little celery, some eggs and cream, and voila! I had tonight’s side dish for a roast, or today’s lunch with a salad and crusty bread.

Savory Bread Pudding with Leeks and Mushrooms

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Savory Bread Pudding With Leeks And Mushrooms
SERVINGS
7servings
CHANGE SERVING SIZE
servings
COOK TIME
45 - 52mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Butter a 13 x 9 x 2 inch baking dish.
  2. Melt butter or bacon fat in large skillet over medium high heat.
  3. Add mushrooms, leeks, celery and saute until soft, about 10 to 12 minutes; add thyme and cook about a minute more until fragrant.
  4. In a large bowl, mix together bread cubes and vegetable mixture.
  5. Whisk together heavy cream, eggs, salt and ground pepper in another bowl.
  6. Mix custard into bread and vegetables, then transfer to prepared baking dish.
  7. Sprinkle grated cheese over top.
  8. Bake pudding uncovered until set and top is golden, about 35 to 40 minutes.

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