Savory Bread Pudding with Mushrooms and Leeks

This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 508 Calories

Ingredients

• 8 eggs
• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyere cheese
• 3 cups heavy cream
• 5 cloves garlic, minced, or more to taste
• 1 teaspoon dried parsley, or to taste
• 1 pound portobello mushrooms, chopped
• 1 teaspoon dried thyme, or to taste
• 4 ½ tablespoons butter, divided
• 1 (1 pound) loaf day-old sourdough bread
• 4 leeks, chopped, or more to taste
• 1 pound cremini mushrooms, chopped

Recipe Instructions

Step 1

Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.

Step 2

Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.

Step 3

Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.

Step 4

Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.

Step 5

Bake in the preheated oven until tops begin to brown, about 40 minutes.