Mushroom and Leek Savory Bread Pudding
From: Ladies' Home JournalThis savory side-dish casserole is made with challah bread. When filled with vegetables, cheese, and eggs, it's hearty enough to be served as a meatless meal.
Servings: Makes 8 to 10 servings.
Prep: 35 mins
Total: 4 hrs 35 mins
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Ingredients
1 l-lb loaf challah or brioche, 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 1/4- to 1/2--inch slices
1 Tbsp dry sherry (optional)
4 medium leeks, halved lengthwise, then cut into 1/4-inch slices
2 garlic cloves, minced
1-1/4 tsp kosher salt
1 tsp chopped fresh thyme
6 large eggs
2 cups heavy cream
1 cup whole milk
3/4 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan
1/2 tsp ground pepper
Directions
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 min; set aside.
2. Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 8 min. Stir in sherry (if using). Add leeks, garlic, 3/4 tsp salt and the thyme. Cook, stirring occasionally, until softened. Transfer to a bowl; let cool. Butter a 2 qt baking dish; set aside.
3. In a bowl, whisk together eggs, cream, milk, cheeses, pepper and remaining 1/2 tsp salt.
4. Add bread and egg mixture to mushrooms; stir to combine. Transfer to prepared baking dish, cover with plastic wrap and refrigerate 2 hrs.
5. Heat oven to 350 degrees F. Unwrap dish; bake until golden brown and custard is set, about 50 min. Transfer to a wire rack and let stand 20 min before serving. Makes 8 to 10 servings.
Nutrition Facts
Calories 545, Total Fat 39.5 g, Saturated Fat 21 g, Cholesterol 289 mg, Sodium 595 mg, Carbohydrate 32 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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