If you make anything new this Fall season, make sure it's this. It would also be an amazing addition to the holiday table because it is so dang fantastic. No one is going to be able to keep their fork out of it.
This dish is so good, my twelve year old requested leftovers for breakfast. Go figure. It's just one of those lingering tastes that leaves you wanting more. It's earthy and decadent and received rave, RAVE reviews from my family.
This recipe came from Food Network's Magazine this month (I love this magazine), but I did change a few things. I used a little more bread, regular butter, bacon instead of pancetta, sage instead of tarragon, white wine instead of sherry and more cheese of course. It was perfect, just perfect.
Cremini mushrooms are also a nice choice for this dish. They are a little firmer than the white mushroom, so they hold up better. And, they have a fuller flavor.
I placed the hot mushroom mixture on top of the dried bread cubes to cool slightly before tossing with the egg mixture.
Mushroom and Leek Bread Pudding
Ingredients
- 8 cups bread cubes from a rustic country loaf, 1/2" dice
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 2 ounces thick-cut bacon, diced
- 4 cups sliced leeks white and green parts (about 4-6 leeks)
- 1-1/2 pounds cremini mushrooms, sliced
- 1 Tablespoon chopped fresh sage
- 1/4 cup dry white wine
- Kosher salt and freshly ground pepper
- 1/3 cup minced fresh-flat leaf parsley
- 6 large eggs
- 1-1/2 cups heavy cream
- 1 cup chicken stock
- 8 ounces grated Gruyere cheese, divided
Directions
- Preheat oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 20 minutes until dried out and lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large 12" skillet saute pan over medium heat. Add bacon and cook for 5 minutes, until starting to brown. Stir in leeks and cook over medium for 10 minutes, until they are tender. Stir in mushrooms, sage, white wine, 1 Tablespoon Kosher salt and 1-1/2 teaspoons pepper and cook for 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. Pour mixture over bread crumbs on baking tray to cool down slightly.
- In a large mixing bowl, whisk together eggs, cream, chicken stock, and half of the Gruyere cheese. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid . Stir well and pour into a 3 quart gratin dish (13 x 9). Sprinkle with remaining cheese and bake for 45 to 50 minutes until the top is browned and the custard is set. Serve hot.
Total mushroom love. You'll see....
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This WILL be on my Thanksgiving table this year!
Everyone will love it.
this looks amazing – I love Love LOVE these flavors – I will be trying this!
You won’t be able to stop eating it.
Have never posted before, but love you site! This bread pudding looks amazing and I will be trying this for Thanksgiving! What’s to go wrong?? If you liked this, check out the butternut gratin with leeks and goat cheese from Bon Appetit. I have been making this for years for years for the holidays! Here is the link: http://www.bonappetit.com/recipes/2007/11/butternut_squash_gratin_with_goat_cheese_and_hazelnuts
And I order my hazelnuts from Oregon!!
That sounds fantastic too!I’ve never made a savory bread pudding… only sweet ones. I think this is great alternative!
It’s the best, you must try it.
I am sure the family is going to begging for more! Sending link to my email so I don’t forget.
My family certainly was!
This would be a perfect side dish for Thanksgiving! But I don’t think I can wait that long. I might have to give it a try way before then.
I would suggest you do that as well!
This does look delicious…….I’ve bookmarked it to try soon!
Perfect timing! It looks delicious and I have everything I need to make this tomorrow night except for the bacon, and you can bet I’ll be running to the store in the morning for that. Yum! Thanks
OMG I want that. Right now. In my mouth….so going on our menu soon!!
i’m with your son-i’d gladly eat this for bfast!
This looks like a delicious baked stuffing. Cannot wait to try it!
I never think to make a savory bread pudding! This is genius!!
This looks & sounds fantastic to me, but my sister hates bacon, and my brother is deathly allergic to mushrooms. Considering turkey bacon and tofu. Any other suggestions for a mushroom sub? Maybe cashews?
WOW does that ever look delicious! I have never eaten leeks much less cook them but I may have to experiment by trying this dish.
Do you think this would work if you made it the day ahead and refrigerated it, then baked it? Or might the bread get too soggy?
I have done it earlier in the day and it was fine, but I can’t comment for sure on the day before. If you grate your cheese, have your bread cubed and hardened, mushrooms sliced, leeks chopped and washed the day before, throwing it together in the morning won’t be a big deal. Then just let it sit until cooking time.
I made this dish and when we went to reheat the next day it was very dry. So I don’t know if I would make it the day before. Great dish, our family would cut back on the Gruyere cheese. A little too rich.
Interesting, I have reheated leftovers many times and it’s always so moist? Should always reheat covered in the microwave. And everyone here wanted more cheese:).
FABULOUS!!!
I made this for thanksgiving yesterday and it was the highlight of dinner! There was none left! Everyone loved it so much, including myself!
I used havarti instead of gruyere and it was amazing. Also, I prepared everything in the morning and left it soaking in the baking dish in the fridge for a few hours before I put it in the oven, Came out moist and fantastic. Highly recommend this dish.
I made this, alongside a turkey, for a dinner party last weekend (Thanksgiving in Spring, anyone?) and the flavors were great! I lightened it and made it dairy-free due to allergies, substituting coconut milk for the cream, coconut oil for the butter and leaving out the cheese (although when I can have cheese again I think parmesan would be yummy). My only complaint was with myself — I let those breadcrumbs get a little too browned.