Savory Bread Pudding with Mushrooms and Leeks Best Family Recipes

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Savory Bread Pudding with Mushrooms and Leeks

"This savory bread pudding turned into inspired by using a lunch I had at a meals cart in Portland long ago. It works properly as a vegetarian essential dish or as a giant aspect dish."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Grease 2 baking dishes with half of tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes among the dishes.
Melt 2 tablespoons butter in a large skillet over medium warmness. Cook leeks inside the melted butter till they start to melt, eight to 10 minutes. Add garlic and prepare dinner for 1 to two minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, approximately 10 minutes.
Spoon mushroom combination over the bread. Mix cream, eggs, 2/three of the cheeses, thyme, and parsley collectively in a massive bowl. Pour over the bread and mushrooms. Cover and permit stand for 30 minutes.
Preheat the oven to 375 stages F (a hundred ninety tiers C). Uncover puddings and sprinkle last cheeses on pinnacle.
Bake inside the preheated oven till tops start to brown, about 40 mins.

Notes :

Please be aware differences in ingredient amounts when following the magazine version of this recipe.

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