Savory Bread Pudding with Mushrooms and Leeks

This savory bread pudding with mushrooms and leeks is the perfect option for a delicious and comforting meal. The combination of mushrooms and leeks adds a rich and earthy flavor to the dish, while the bread pudding texture provides a satisfying and comforting element. This recipe can be enjoyed as a main course or a side dish, and it is sure to impress your friends and family with its incredible taste.

Ingredients

• 1 loaf of crusty bread, cut into cubes
• 2 cups of whole milk
• 4 large eggs
• 1 cup of grated Parmesan cheese
• 1 leek, sliced
• 8 ounces of mushrooms, sliced
• 3 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the milk, eggs, Parmesan cheese, salt, pepper, and dried thyme.
3. In a large skillet, heat the butter and olive oil over medium heat. Add the leeks, mushrooms, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the cooked vegetables to the milk mixture and stir until well combined. Let it sit for 10 minutes to allow the bread to soak up the liquid.
5. Fold in the bread cubes, making sure they are coated with the mixture.
6. Transfer the mixture to a greased baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Serve the savory bread pudding warm and enjoy!

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