Mushroom and Leek Bread Pudding, 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.
Adapted from : Barefoot Contessa Foolproof PRINTABLE RECIPE HERE
Rustic loaf – 4 cups cubed
Eggs- 4 large
Heavy cream – 1 1/2 cup
Olive oil – 2 tbsp
Butter – 1 tbsp
Leek – 3-4 ( Use white stem and green leaf,discard root part)
Mushroom (Portobello) – 2 or any u like
Red bell pepper – 1/2 chopped
Chicken stock – 1 cup
Gruyere cheese – 1 1/2 cups divided
Parsley leaves chopped
Salt and pepper to taste
1. 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.
2. 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.
3. 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.
4. 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. ( * * 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.
5. 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.