Savory Bread Pudding with Leeks, Mushrooms and Gruyere
A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.
Pre-heat oven to 400 degrees Fahrenheit and arrange bread on a baking sheet and bake for 5 minutes to dry out the cubes.
Meanwhile, butter the inside of a casserole dish and set aside.
Drizzle a sauté pan with olive oil and add butter and sauté leeks over medium heat for about 6-8 minutes until softened. Add garlic and sauté for another minute.
Add mushrooms and chopped herbs and sauté everything for 3-5 minutes, until mushrooms just start to soften. Season with salt and pepper and set aside.
In a large bowl, whisk eggs, milk and stock together and add cubed bread, mushroom mixture, and grated cheese. Toss together
Transfer the stuffing to the buttered dish, top with more sage and bake for 30-40 minutes, until the top is golden brown.
Once done, let bread pudding cool down for a few minutes before serving.
Notes
This recipe is highly customizable and can be scaled up or down easily.
Feel free to substitute roasted squash in lieu of mushrooms.
Can be made ahead up to two days in advance, just assemble and bake an hour before serving.