mushroom & leek bread pudding

Olvin

3 min read

·

11-01-2025

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Savory bread pudding? Yes, please! This mushroom and leek bread pudding recipe transcends the typical sweet version, offering a comforting and deeply flavorful dish perfect for a cozy evening or a sophisticated brunch. Forget everything you think you know about bread pudding – this recipe is a revelation.

Why This Mushroom & Leek Bread Pudding Recipe Stands Out

This isn't your grandma's bread pudding (unless your grandma was a culinary genius!). We've elevated this classic comfort food by focusing on high-quality ingredients and a technique that maximizes flavor and texture. The earthy mushrooms and subtly sweet leeks create a harmonious blend, complemented by rich cream and a sprinkle of cheese for that extra touch of indulgence.

The beauty of this recipe lies in its simplicity and versatility. You can easily adjust the ingredients to suit your preferences and what you have on hand. Feel free to experiment with different types of mushrooms, cheeses, or herbs to create your own signature variation.

Ingredients You'll Need:

• Stale Bread: About 6 cups cubed, day-old bread works best (challah, sourdough, or a crusty baguette are excellent choices). The slightly dry bread helps absorb the custard beautifully.
• Leeks: 2 large leeks, thinly sliced and well-washed (remove the dark green parts).
• Mushrooms: 8 ounces of mixed mushrooms (cremini, shiitake, oyster – get creative!), sliced.
• Onion: 1/2 medium yellow onion, finely chopped.
• Garlic: 2 cloves garlic, minced.
• Butter: 2 tablespoons, for sautéing the vegetables.
• Heavy Cream: 2 cups, the richness is key to a luxurious pudding.
• Eggs: 3 large eggs, lightly beaten.
• Milk: 1/2 cup, whole milk preferred.
• Cheddar Cheese: 1/2 cup, grated sharp cheddar adds a wonderful salty bite. (Consider Gruyere or Parmesan for a different flavor profile)
• Fresh Thyme: 1 tablespoon, chopped (or a mix of fresh herbs).
• Salt & Pepper: To taste.
• Nutmeg (optional): A pinch adds warmth and complexity.

Step-by-Step Instructions:

1. Prepare the Vegetables: Sauté the onion and garlic in butter until softened. Add the leeks and mushrooms, cooking until tender and slightly browned. Season with salt, pepper, and thyme. Set aside to cool slightly.
2. Combine the Custard: In a large bowl, whisk together the heavy cream, eggs, milk, salt, pepper, and nutmeg (if using).
3. Assemble the Pudding: Gently toss the cubed bread with the cooled vegetable mixture. Pour the custard over the bread, ensuring all pieces are well-coated. Let it sit for about 15-20 minutes to allow the bread to absorb the liquid.
4. Bake: Pour the bread pudding mixture into a greased 9x13 inch baking dish. Sprinkle the grated cheddar cheese evenly over the top. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until golden brown and set.
5. Rest & Serve: Let the bread pudding rest for 10-15 minutes before slicing and serving. It’s delicious on its own, or paired with a side salad.

Tips & Variations:

• Add Protein: Consider incorporating cooked bacon, sausage, or pancetta for a heartier dish.
• Spice it Up: A pinch of red pepper flakes adds a subtle kick.
• Cheese Alternatives: Experiment with different cheeses – Gruyère, Fontina, or a blend of your favorites.
• Herbs de Provence: A sprinkle of Herbs de Provence adds a lovely aromatic touch.
• Make it Ahead: The bread pudding can be assembled the night before and baked the next day.

Serving Suggestions:

This mushroom and leek bread pudding is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Serve it as a main course, alongside a simple side salad or roasted vegetables. A crisp green salad with a light vinaigrette would cut through the richness beautifully. For a truly decadent experience, serve it with a side of creamy garlic mashed potatoes.

This mushroom and leek bread pudding recipe is a testament to the transformative power of simple ingredients and a little culinary creativity. It’s a comforting, flavorful dish that is sure to become a new family favorite. Enjoy!