- 4 1/2 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
- Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
- 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.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
- Bake in the preheated oven until tops begin to brown, about 40 minutes.
06/26/2019
recipepes.com
savory bread pudding with mushrooms and leeks, recipe
PT15M
PT1H
5
455 calories
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