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

Print Recipe

Votes: 0
Rating: 0
You:

Rate this recipe!

Savory Bread Pudding With Leeks And Mushrooms

SERVINGS 7servings CHANGE SERVING SIZE servings

COOK TIME 45 - 52mins.

PREP TIME

READY IN

Ingredients

• 10 cups bread (about 1 pound of bread), toasted and cubed in 1
• 4 tbsp. butter or better yet, bacon fat
• 1 lb. mushroom(s) sliced
• 3 leek(s) large, cleaned and sliced
• 2 ribs celery chopped
• 2 tsp. thyme
• 3 1/2 cups heavy cream
• 8 egg(s)
• 2 tsp. salt
• 1 tsp. pepper freshly ground
• 1/2 cup cheddar cheese grated

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.