Mushroom & Leek Bread Pudding
A savory bread pudding recipe perfect for Thanksgiving, featuring crusty country bread, heavy cream, and delicious mushrooms and leeks.
Ingredients
- crusty country bread (1 loaf)
- heavy cream (2 cups)
- eggs (4 )
- chicken stock (2 cups)
- sherry (0.5 cups)
- pancetta (6 ounces)
- Gruyère cheese (1 cup)
- leeks (2 )
- mushrooms (8 ounces)
- tarragon (1 tablespoon)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the pancetta over medium heat until crisp. Add leeks and mushrooms and sauté until soft.
- Whisk together eggs, heavy cream, chicken stock, sherry, and season to taste with salt and pepper.
- In a large bowl, combine the bread, cooked pancetta, leeks, and mushrooms. Pour the egg mixture over the bread and gently fold to combine.
- Transfer the mixture to a greased baking dish and sprinkle with Gruyère cheese and tarragon.
- Bake for 45-50 minutes, or until the top is golden and custard is set.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 400
- fat: 25 g
- sats: 15 g
- carbs: 30 g
- fibre: 3 g
- protein: 15 g
- salt: 2 g