Savory Mushroom Leek Bread (Printable Version)
Comforting mix of mushrooms, leeks, and custard soaked into rustic bread, baked golden and rich.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 pound mixed mushrooms, cleaned and sliced
03 - 2 medium leeks, white and light green parts only, cleaned and thinly sliced
04 - 2 garlic cloves, minced
→ Bread
05 - 6 cups day-old rustic bread, cut into 1-inch cubes
→ Dairy & Eggs
06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 4 large eggs
09 - 1 cup Gruyère cheese, grated
10 - 1/4 cup Parmesan cheese, grated
→ Seasonings
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon ground nutmeg
→ Optional
15 - 2 tablespoons unsalted butter, for greasing baking dish
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened and golden, about 8 minutes.
03 - Add leeks and garlic to skillet; cook 4 to 5 minutes until tender. Season with thyme, salt, pepper, and nutmeg. Remove from heat.
04 - In a large bowl, whisk together eggs, milk, and cream. Stir in Gruyère and half the Parmesan.
05 - Add bread cubes and sautéed vegetables to custard mixture. Toss gently to coat and allow to absorb liquid for 10 minutes.
06 - Transfer mixture to prepared baking dish. Sprinkle remaining Parmesan over the top. Bake uncovered for 40 to 45 minutes until set and golden brown.
07 - Let the pudding cool for 10 minutes before serving.
# Expert Tips:
01 -
- It feels fancy enough to serve guests, but comes together in under two hours with mostly pantry staples.
- The earthiness of sautéed mushrooms paired with sweet leeks creates a depth that keeps you coming back for seconds.
- Leftovers taste even better the next day, making it perfect for meal prep or casual entertaining.
02 -
- Don't skip the resting period for the bread mixture—those 10 minutes transform the texture from bread-heavy to custard-rich.
- Day-old bread is non-negotiable; fresh bread will turn to mush, and overly stale bread won't absorb liquid evenly.
03 -
- Let your eggs come to room temperature before whisking—they'll incorporate more smoothly into the custard and create a more uniform texture.
- If your baking dish isn't quite full, that's fine; a shallower bake means crisper edges and a slightly firmer set, which some people actually prefer.