muttoneer Recipe : 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.

Ingredients

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

Cooking Directions

1. Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
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.
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.
4. Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
5. Bake in the preheated oven until tops begin to brown, about 40 minutes.

Nutrition Facts

• calories507.7
• carbohydrateContent31.2 g
• cholesterolContent232.7 mg
• fatContent35.3 g
• fiberContent2.9 g
• proteinContent18.2 g
• saturatedFatContent20.5 g
• sodiumContent511 mg
• sugarContent3.2 g