Don't you dare call this savory bread pudding made with mushrooms, leeks, and Gruyere cheese stuffing!
Servings: 1, 9x12 pan
2 tablespoons olive oil
1 leek, chopped into half moons
2 cups mushrooms
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 1/2 tablespoons thyme, picked and divided
2 1/2 cups heavy cream
2 large eggs
1 large loaf rustic bread, cut into 1-inch cubes
1 cup Gruyere
Let's get Cooking...
Preheat oven to 350 degrees.
Heat oil in a cast-iron pan. Add leeks and saute until golden. Add mushrooms, salt and pepper. Saute until tender. Add one tablespoon of thyme and set aside.
In a large bowl, whisk together cream and eggs. Add bread and mushrooms, and mix until all bread is coated in cream mixture and mushrooms are distributed throughout. Pour into a casserole dish and cover with Gruyere.
Bake until bread is golden and cheese is melted, approximately 20 to 25 minutes. Top with remaining thyme, and serve warm. (Pudding will keep up to 5 days covered in the refrigerator. Warm before serving.)