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Sunday, August 17, 2014

Savory Bread Pudding with Leeks and Mushrooms


The cats have been enjoying the California sunshine...







and dear husband and I have been enjoying the incredible fresh, local produce... We already have a favorite roadside farm stand! 






Yesterday I picked up these lovely pear tomatoes and tiny eggplants... Any suggestions for a summer dish?




Last night I baked a rather wintry comfort food dish despite the weather still being quite summer-like... We had mushrooms, leeks, and homemade bread in the fridge, and it dawned on me that I had never made a savory bread pudding before, which was enough to convince me we needed a savory bread pudding on the menu immediately, regardless of the current season!


Savory Bread Pudding with Leeks and Mushrooms

Adapted from http://arcticgardenstudio.blogspot.com/2013/02/leek-and-mushroom-bread-pudding.html

4 links chicken sausage (optional) OR 2 T olive oil
2 medium leeks, sliced thin
4 tablespoons olive oil, divided
2 big handfuls shiitake mushrooms, sliced thin
2 cups whole milk
4 large eggs
1 small loaf stale bread, cut into 3/4 inch cubes
2 cups grated Baby Swiss cheese

~ Preheat oven to 350 degrees Fahrenheit. Spray with cooking spray a 2 quart baking dish.
~ If you are using the sausage, brown the sausage over medium high heat in a large skillet, then remove the sausage and set aside. If you are not using the sausage, simply add 2 T olive oil to your skillet over medium high heat.
~ Add the leeks and mushrooms to your hot skillet, and saute' until the leeks are lightly golden brown. Transfer to a bowl to cool.
~ Whisk together the milk and eggs.
~ In a large bowl, toss bread cubes with the leeks, mushrooms, and cheese. Spread mixture evenly in the prepared baking dish. Pour the milk mixture evenly over the bread.
~ Place the covered baking dish on a baking sheet in the oven. Bake for 1 hour, or until the pudding is set. Let cool for 15-20 minutes before serving. Enjoy warm!

1 comment:

  1. Oh yum - that bread pud looks delish - I never know what to do with lots of cute tomatoes either - roasting them seems a shame but I have had a tomato gratin that was very good - or a tomato tarte tatin (you know the upside down ones with pastry on top as it bakes) But in summer it is the lovely salads that really do tomatoes proud

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