Savory Bread Pudding with Mushrooms and Leeks

Cinco de Mayo - Main Dish

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.

Savory Bread Pudding with Mushrooms and Leeks

Brief

Prep 30 mins

Cook: 1hr

Additional: 30 mins

Total: 2hrs

Servings: 12

Yield: 2 casserole dishes

Savory Bread Pudding with Mushrooms and Leeks

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

Margarita Jell-O Shots

Main Dish

Directions

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.

Nutritional Information

Savory Bread Pudding with Mushrooms and Leeks

Servings Per Recipe:12

Calories: 507.7

% Daily Value *

Protein: 18.2g 37%

Carbohydrates: 31.2g 10%

Dietary Fiber: 2.9g 12%

Sugars: 3.2g

Fat: 35.3g 54%

Saturated Fat: 20.5g 103%

Cholesterol: 232.7mg 78%

Vitamin A Iu: 1787.9IU 36%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.2mg 15%

Vitamin C: 4.5mg 8%

Folate: 102.8mcg 26%

Calcium: 264.6mg 27%

Iron: 3.4mg 19%

Magnesium: 37.6mg 13%

Potassium: 397.9mg 11%

Sodium: 511mg 20%

Thiamin: 0.3mg 29%

Calories From Fat: 318

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.