Savory Mushroom and Leek Bread Pudding
Discover a delightful twist on the classic bread pudding with this savory version, featuring earthy mushrooms and fragrant leeks. Perfect as a unique side dish or a comforting main course, this recipe elevates simple ingredients into a memorable dish.
Ingredients
- 4 cups of cubed sourdough bread
- 2 cups of sliced mushrooms (shiitake, cremini, or a mix)
- 1 large leek, cleaned and sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- Salt and black pepper to taste
- 1/4 cup chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, add olive oil and butter. Once melted, add the sliced mushrooms, leeks, and garlic. Sauté until the mushrooms are golden brown and leeks are soft, about 8-10 minutes. Season with salt and pepper to taste.
- In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, and fresh thyme. Add a pinch of salt and pepper.
- Gently fold in the cubed bread and the sautéed mushroom and leek mixture, ensuring the bread is evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set.
- Let it cool slightly before garnishing with chopped parsley. Serve warm and enjoy!