Leek and Mushroom Bread Pudding


Rustic loaf -  cups

Eggs- 4 large

Heavy cream - 11/2 cup

Olive oil - 2 tbsp

Butter - 1 tbsp

Leek - 3-4  (White stem and green leaf,discard root part)

Mushroom  (Portobello) - 2 or any u like

Red bell pepper - 1/2 chopped

Chicken stock - 1 cup

Gruyere cheese - 1 1/2 cups divided

Parsley leaves chopped

Salt and pepper to taste


1. Cut the leek into two and wash thoroughly check for sand and dirt between each layer.

Cube the bread and spread on a sheet pan and bake for 15 mts until lightly brown . Set aside.

2. In a large mixing bowl whisk together the eggs, heavy cream, chicken stock and 1 cup gruyere cheese. Add the bread cubes keep it soaked while the next step is done. So it absorbs the liquid.

3. Heat olive oil and butter in a large pan. Stir in the leek and cook for 8 to 10 mts until leek is tender. Stir in the mushroom , sherry salt and pepper and cook for 10 -12 minutes until most of the liquid has evaporated, stir occasionally. Add bell pepper towards the end. Remove off heat and add parsley.  Allow this too cool slightly.

4. Add the leek mixture to the bread and egg mixture. 

 Transfer this into a  greased 13 x 9 pan with tall sides so the mixture does not overflow while baking. (**I have used cast iron for even baking it makes the inside dry faster if u like inside soggy go for regular baking dish.)Sprinkle remaining cheese on top. 

5. Bake at 350 F in a preheated oven for 45 - 50 minutes until the top is browned and set. Serve the mushroom and leek pudding hot either for breakfast or brunch.