Mushroom and Leek Bread Pudding

Mushroom and Leek Bread Pudding, filled with mushroom subtle flavors of leek and pillowy soft bread, a savory pudding or strata that could be made for Easter or brunch party.

This is the second recipe I tried from the book Barefoot Contessa Foolproof, other one is Fennel and Garlic Shrimp . This just proved to me that bread ,egg and dairy in any combination cannot go wrong. I tried this recipe a couple of times now making a few changes here and there and omitted pancetta . Instead of mushroom I added slightly sauteed eggplant, was equally good.

Mushroom and Leek Bread Pudding has a very a subtle flavor, a welcome change for our masala beaten taste buds and to my surprise my family loved it.

Ingredients

Mushroom and Leek Bread Pudding

A savory pudding or strata that could be made for Easter or brunch party.

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Prep Time 10 mins

Cook Time 50 mins

Course Breakfast, Brunch

Cuisine American

Servings 4

Calories 1603 kcal

Ingredients

  

1x2x3x

• 4 cups Rustic loaf cubed
• 4 Eggs Large
• 11/2 cup Heavy cream
• 2 tbsp Olive oil
• 1 tbsp Butter
• 3-4 stalks Leek ( Use white stem and green leaf,discard root part)
• 2 Portobello mushrooms Or any of your choice
• 1/2 Red bell pepper chopped
• 1 cup Chicken stock
• 1 1/2 cups Gruyere cheese Divided
• 4 sprigs Parsley leaves chopped
• Salt and pepper to taste

Instructions

 

• Cut the leek into two and wash thoroughly check for sand and dirt between each layer.Cube the bread and spread on a sheet pan and bake for 15 mts until lightly brown . Set aside.
•  In a large mixing bowl whisk together the eggs, heavy cream, chicken stock and 1 cup gruyere cheese. Add the bread cubes keep it soaked while the next step is done. So it absorbs the liquid.
• Heat olive oil and butter in a large pan. Stir in the leek and cook for 8 to 10 mts until leek is tender. Stir in the mushroom , sherry salt and pepper and cook for 10 -12 minutes until most of the liquid has evaporated, stir occasionally. Add bell pepper towards the end. Remove off heat and add parsley.  Allow this too cool slightly.
• Add the leek mixture to the bread and egg mixture. Transfer this into a  greased 13 x 9 pan with tall sides so the mixture does not overflow while baking.  

  Note : I have used cast iron for even baking it makes the inside dry faster if u like inside soggy slight pudding consistency go for regular baking dish.

  Sprinkle remaining cheese on top.
• Bake at 350 F in a preheated oven for 45 – 50 minutes until the top is browned and set. Serve the mushroom and leek pudding hot either for breakfast or brunch

Nutrition

Calories: 1603kcalCarbohydrates: 29gProtein: 35gFat: 153gSaturated Fat: 93gPolyunsaturated Fat: 9gMonounsaturated Fat: 40gTrans Fat: 1gCholesterol: 597mgSodium: 784mgPotassium: 729mgFiber: 2gSugar: 21gVitamin A: 6185IUVitamin C: 23mgCalcium: 749mgIron: 2mg

Keyword breakfast pudding recipe, mushroom and leek pudding, savory bread pudding

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