Savory Bread Pudding With Leeks And Mushrooms

Name: Savory Bread Pudding With Leeks And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed french bread, day old or toasted; 2 large leeks, well cleaned and sliced thinly; 1/4 cup red wine vinegar; 4 tbs butter; 1 lb mushrooms, finely chopped; salt and pepper to taste; dash hot sauce; mrs dash; 2 eggs; 2 1/2 cups lowfat milk; 2/3 cup grated skim mozzarella; 1/4 cup grated parmesan

Servings: persons

3 cups cubed french bread, day old or toasted
2 large leeks, well cleaned and sliced thinly
1/4 cup red wine vinegar
4 tbs butter
1 lb mushrooms, finely chopped
salt and pepper to taste
dash hot sauce
mrs dash
2 eggs
2 1/2 cups lowfat milk
2/3 cup grated skim mozzarella
1/4 cup grated parmesan

1
saute leeks in 2tbs butter on med high heat, until they start to soften. add a dash of salt and a few of black pepper, and a couple shakes of mrs dash. pour red wine vinegar over them, stir and turn heat to low and cover. cook for 10 min, stirring occasionly.
2
cook the mushrooms in remaining butter over med low heat, for aproximately 20 min or until liquid is almost all gone.
3
let leeks and mushrooms cool completely.
4
mix cheeses together.
5
lightly oil a loaf pan. layer 1/3 of the leeks, then 1/2 the bread cubes, then 1/3 leeks again. top with all of the mushrooms, then 1/2 the cheese. repeat with the remaining leeks, bread and end with the cheese.
6
whisk eggs and milk with a dash hot sauce. slowly pour over pan, then push down to make sure all of the top parts get submerged.
7
cover with plastic wrap and let sit for at least 30 min. the pudding can be made a day ahead up to this point, and refrigerated.
8
bake in a 375deg oven for 30-40 minutes. the top should be golden brown.
9
let cool for 5-10 minutes.

989

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 12 ingredients. The key ingredients include: 3 cups cubed french bread, day old or toasted, 2 large leeks, well cleaned and sliced thinly, 1/4 cup red wine vinegar, 4 tbs butter, and more.

Yes, Savory Bread Pudding With Leeks And Mushrooms 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!