Savory mushroom leek bread pudding (Printable)

Earthy mushrooms and tender leeks combine with custard and bread for a warm, satisfying dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 pound mixed mushrooms, cleaned and sliced
03 - 2 medium leeks, white and light green parts only, cleaned and thinly sliced
04 - 2 garlic cloves, minced

→ Bread

05 - 6 cups day-old rustic bread, cut into 1-inch cubes

→ Dairy & Eggs

06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 4 large eggs
09 - 1 cup Gruyère cheese, grated
10 - 1/4 cup Parmesan cheese, grated

→ Seasonings

11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon ground nutmeg

→ Optional

15 - 2 tablespoons unsalted butter, for greasing the baking dish

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with unsalted butter.
02 - Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until softened and golden, approximately 8 minutes.
03 - Incorporate sliced leeks and minced garlic into the skillet. Continue cooking for 4 to 5 minutes until leeks are tender. Season with thyme, salt, pepper, and nutmeg. Remove from heat.
04 - Whisk together eggs, whole milk, and heavy cream in a large bowl. Stir in Gruyère and half of the Parmesan cheese.
05 - Add bread cubes and sautéed vegetables to the custard mixture. Gently toss to coat bread evenly and allow it to absorb the liquid. Let stand for 10 minutes.
06 - Transfer the mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese over the top.
07 - Bake uncovered for 40 to 45 minutes until the pudding is set and golden brown on the surface.
08 - Allow the bread pudding to cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It turns humble, earthy ingredients into something elegant enough for company but easy enough for a weeknight dinner.
  • The bread pudding sits somewhere between a savory side dish and a full meal, so it works whether you're feeding four people or eight.
  • Once it's in the oven, you're free to set the table, pour a glass of wine, or just breathe for forty-five minutes.
02 -
  • Don't skip cleaning the leeks properly. The sand hides between the layers and nothing ruins a beautiful dish faster than a grain of sand between your teeth.
  • Day-old bread is non-negotiable. Fresh bread falls apart into mush, and the custard never sets properly with it.
  • The nutmeg is tiny but mighty. It's easy to add too much, which makes the whole dish taste like dessert, so really do measure it.
  • If your baking dish is slightly shallower or deeper than 9x13 inches, adjust your baking time by a few minutes. A shallower dish bakes faster, a deeper one slower.
03 -
  • Make this a day ahead if you're cooking for company. It actually tastes better and more integrated after a night in the refrigerator, and you can just reheat it gently before serving.
  • If your custard mixture looks like it's curdling when you add the hot sautéed vegetables, don't panic. Temper the eggs by adding the vegetables slowly while whisking constantly, or let the vegetable mixture cool for a minute before combining.

Return