Mushroom and Leek Bread Pudding Recipe

Name: Mushroom and Leek Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Butter, Divided Use; 1 pound Mushroms, Finely Chopped ( You Can Do This In A Food Processor Nicely); 2 whole Large Leeks, Well Cleaned And Thinly Sliced; 1 clove Minced Garlic; 1/4 cups Red Wine Vinegar; ⅔ cups Grated Mozzarella; 1/4 cups Grated Parmesan; 3 cups Cubed French Bread, Day Old, Or Lightly Toasted; 2 dashes Tabasco, Or Your Favorite Hot Sauce; 2 whole Eggs; 2- 1/2 cups Milk

Servings: persons

4 Tablespoons Butter, Divided Use
1 pound Mushroms, Finely Chopped ( You Can Do This In A Food Processor Nicely)
2 whole Large Leeks, Well Cleaned And Thinly Sliced
1 clove Minced Garlic
1/4 cups Red Wine Vinegar
⅔ cups Grated Mozzarella
1/4 cups Grated Parmesan
3 cups Cubed French Bread, Day Old, Or Lightly Toasted
2 dashes Tabasco, Or Your Favorite Hot Sauce
2 whole Eggs
2- 1/2 cups Milk

1
Preheat oven to 375 degrees F.
2
Melt 2 tablespoons butter over low heat.
3
Add the mushrooms, season with a little salt and pepper, and continue to cook on low until almost all the moisture is gone.
4
This will take about 20 minutes, stir occasionally.
5
Set aside to cool.
6
Melt remaining butter over medium heat, and add leeks, and season with a little salt and pepper.
7
Saute for 4-5 minutes, until they start to soften.
8
Add garlic, and let cook for 1-2 minutes more.
9
Pour in the vinegar, turn to low and cover.
10
Cook for about 10 minutes, when most of the moisture has cooked off and leeks are almost carmelized.
11
Set aside to cool.
12
Mix cheeses together.
13
Lightly oil a loaf pan.
14
Layer 1/3 of the leeks, then 1/2 the bread cubes, then 1/3 leeks again.
15
Top with all of the mushrooms, then 1/2 the cheese.
16
Repeat with the remaining leeks, bread and end with the cheese.
17
Whisk eggs and milk with a dash of hot sauce.
18
Slowly pour over pan, then push down to make sure all of the top parts get submerged.
19
Cover with plastic wrap and let sit for at least 30 minutes.
20
The pudding can be made a day ahead up to this point, and refrigerated.
21
Bake for 30-40 minutes.
22
The top should be nice and golden brown.
23
Let cool for 5-10 minutes, then slice.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tablespoons Butter, Divided Use, 1 pound Mushroms, Finely Chopped ( You Can Do This In A Food Processor Nicely), 2 whole Large Leeks, Well Cleaned And Thinly Sliced, 1 clove Minced Garlic, and more.

Yes, Mushroom and Leek Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom and Leek Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions