Mushroom & Leek Bread Pudding Recipe on Food52

Serves a Crowd

Mushroom & Leek Bread Pudding

January  6, 2013
0 Ratings
Author Notes

This based on a Thomas Keller recipe and with a few tweaks has become a staple at all holiday meals. it makes for incredible leftovers as well. —Chrissy / Eat Some, Wear Some

  • Serves 10-12
Ingredients
  • 2 cups leeks, cut in 1/2 lengthwise and then into 1/2" thick slices
  • 8 ounces shitake mushrooms, cleaned and sliced
  • 4 tablespoons butter
  • 12 cups crusty bread, cut into 1" cubes
  • 2 tablespoons fresh thyme
  • 3 eggs
  • 6 cups whole milk
  • 8 ounces gruyere, grated
  • 1-2 ounces parmesan, grated
  • salt and pepper
In This Recipe
Directions
  1. Preheat oven to 350?F. Clean the leeks thoroughly once sliced - use a strainer to plunge leeks into a bowl of cold water several times, refreshing the water each time.
  2. Heat a tablespoon of butter in a large sauté pan. Add the leeks and mushrooms and season with salt. Sauté, stirring often, until the mushrooms have released their liquid and darkened then add the rest of the butter. Cover and cook over very low heat for 15 minutes, stirring occasionally. Add thyme at the end.
  3. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leek/mushroom mixture.
  4. Whisk together eggs, milk, and cream – season this with salt and pepper. In a 9x13 baking dish, spread ½ the bread mixture, top with ½ the gruyere and repeat. Pour egg/milk mixture over everything and let soak for 15 minutes.
  5. Top with grated parmesan and season with salt and pepper. Bake for 1 - 1 ½ hrs, until it feels set in the center (springs back slightly) and is golden brown.
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See what other Food52ers are saying.

  • Scott Siegel
    Scott Siegel
  • lapadia
    lapadia

    3 Reviews

    Scott S. November 9, 2014
    This recipe says to add cream, but there's no cream listed as an ingredient. Am I missing something.
     
    lapadia November 9, 2014
    Hi, This recipe is a Thomas Keller "tweak" - so I Googled it and found that it uses 3 cups whole milk & 3 cups heavy cream. So I'd follow the original recipe and do that. Here is the link to it: http://www.epicurious.com/recipes/food/views/Leek-Bread-Pudding-356429
     
    lapadia January 7, 2013
    Love bread pudding recipes and this one is calling my name, thanks for sharing it!