4 leeks, white and light green parts only, cut into half moons
10 ounces cremini mushrooms, trimmed and sliced
kosher salt
black pepper
3 large eggs
2 cups half and half
5 cups country bread, cut into 1 inch pieces,
4 ounces Gruyere, grated
2 tbsp chopped fresh chives
Instructions
Heat oven to 350. Heat oil in a large skillet
over medium heat. Add leeks and cook, stirring
frequently until beginning to soften, 3 to 4
minutes. Add mushrooms, 1/2 tsp salt, and 1/4
tsp pepper. Cook, tossing frequently, until
mushrooms are tender, 3 to 4 minutes more.
Transfer to bowl and cool slightly.
Whisk together eggs, half and half, and 1/4 tsp
each salt and pepper in a large bowl. Add the
bread, Gruyere, and mushroom mixture and mix to
combine.
Transfer to 8 in or other 2 quart baking dish.
Cover. Bake until the edges are set but the
center is slightly wobbly, 20 to 30 minutes.
Uncover and bake until brown, 20 to 25 minutes
more. Sprinkle with chives.
Originally Submitted
4/18/2020
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