Mushroom Leek Bread Pudding Recipes

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MUSHROOM BREAD PUDDING



Mushroom Bread Pudding image

Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.

Provided by Susan Spungen

Categories     brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1 ounce dried porcini mushrooms
1 tablespoon olive oil
2 tablespoons unsalted butter, plus more for greasing the pan
1/2 pound mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced 1/4-inch thick
8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
2 small shallots, halved and thinly sliced
2 tablespoons cognac (optional)
2 teaspoons kosher salt, plus more to taste
Black pepper
3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced and well washed
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon ground cayenne
2 ounces grated Gruyère (about 1 cup)
12 ounces brioche (or 4 to 6 large brioche buns), cut into 1/2-inch thick slices
1 ounce finely grated Parmesan (about 1/2 cup)

Steps:

  • Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
  • In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
  • In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
  • Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
  • Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
  • When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS



Savory Bread Pudding with Mushrooms and Leeks image

This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.

Provided by muttoneer

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 12

Number Of Ingredients 13

4 ½ tablespoons butter, divided
1 (1 pound) loaf day-old sourdough bread
4 leeks, chopped, or more to taste
5 cloves garlic, minced, or more to taste
1 pound portobello mushrooms, chopped
1 pound cremini mushrooms, chopped
salt and ground black pepper to taste
3 cups heavy cream
8 eggs
1 cup grated Parmesan cheese
1 cup shredded Gruyere cheese
1 teaspoon dried thyme, or to taste
1 teaspoon dried parsley, or to taste

Steps:

  • Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
  • Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
  • Bake in the preheated oven until tops begin to brown, about 40 minutes.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 31.2 g, Cholesterol 232.7 mg, Fat 35.3 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 511 mg, Sugar 3.2 g

KALE MUSHROOM LEEK SAVORY BREAD PUDDING RECIPE



Kale Mushroom Leek Savory Bread Pudding Recipe image

A fabulously hearty and filling cheesy egg-bake. Kale, Mushroom and Leek Savory Bread Pudding is perfect for holiday gatherings or for a weekend brunch. Make and bake the same day or make ahead, rest in the fridge, then bake in the morning. It's ready when you are.

Provided by Traci York | Vanilla And Bean

Categories     Breakfast     Brunch     Dinner

Time 1h55m

Number Of Ingredients 15

2 tablespoons Vegetable Oil (I use coconut or olive oil )
8 cups (810 grams) Kale (destemmed and rough chopped into bite size-pieces (about two bunches))
2 1/2 cups (210 grams) Leeks (split, cleaned, sliced thin into 1/2 moons (about 1 large leek))
12 ounces (340 grams) Crimini Mushrooms
6 cups (295 grams) Rustic Sourdough Bread (cut into bite-sized cubes (about 1/2 a rustic loaf))
2 1/4 cups (240 grams) Gruyere (grated*)
1 cup (100 grams) Parmesan (grated*)
2 tablespoons Chives (thinly sliced)
1 teaspoons Fresh Thyme (chopped)
6 Large Eggs
2 cups (520 grams) Whole Milk
1 1/2 tablespoons Dijon Mustard
1 teaspoon Sea Salt (divided)
1 teaspoon Nutmeg
1/2 teaspoon Ground Black Pepper

Steps:

  • Spray a 9"x13" (22cm x 33cm) baking dish with pan spray. Set aside.

Nutrition Facts : ServingSize 1 Serving, Calories 588 kcal, Carbohydrate 37 g, Protein 38 g, Fat 34 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 238 mg, Sodium 1149 mg, Fiber 2 g, Sugar 8 g

MUSHROOM & LEEK BREAD PUDDING



Mushroom & Leek Bread Pudding image

I watched Ina Garten make this on the Today show a few weeks before Christmas 2013 and immediately was intrigued. I made this on Christmas and was met with great reviews from all that tried it. This is a savory bread pudding (like dressing), NOT a dessert!! *I did make leaving the crust on the bread for added texture.

Provided by CindiJ

Categories     Grains

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 cups country bread, crusts removed (1/2-inch diced)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ounces pancetta, diced small
4 cups leeks, white and light green parts (4 leeks, sliced)
1 1/2 lbs cremini mushrooms (stems trimmed and 1/4-inch sliced)
1 tablespoon fresh tarragon leaves (chopped)
dry sherry
kosher salt
fresh ground black pepper
1/3 cup fresh flat-leaf parsley (minced)
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups gruyere cheese, divided (6 ounces)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don't put mushrooms in water; wipe them with a clean, damp sponge.
  • Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1.
  • tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Nutrition Facts : Calories 870.2, Fat 34.2, SaturatedFat 17.3, Cholesterol 192.3, Sodium 1057.5, Carbohydrate 108.9, Fiber 5.5, Sugar 8.3, Protein 34.1

MUSHROOM BREAD PUDDING



Mushroom Bread Pudding image

This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature.

Provided by emmalee1942

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups seasoned croutons
4 cups milk, scalded
4 eggs, slightly beaten
salt and pepper, to taste
8 ounces mushrooms, chopped
1 tablespoon butter, melted
1/2 cup onion, minced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time.
  • Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture.
  • Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese.
  • Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.

Nutrition Facts : Calories 180.2, Fat 10.8, SaturatedFat 5.8, Cholesterol 119.6, Sodium 244, Carbohydrate 10.2, Fiber 0.6, Sugar 1.3, Protein 10.9

MUSHROOM & LEEK BREAD PUDDING



MUSHROOM & LEEK BREAD PUDDING image

Categories     Cheese     Mushroom     Side     Bake     Thanksgiving     Casserole/Gratin     Fall

Yield 8-10 side dish servings

Number Of Ingredients 14

6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced
1 tablespoon chopped fresh tarragon leaves
¼ cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1½ cups heavy cream
1 cup chicken stock, preferably homemade
1½ cups grated Gruyère cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1- teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. Can be made a day ahead - bring to room temperature before baking.

MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

MUSHROOM, LEEK & SPINACH BREAD PUDDING



MUSHROOM, LEEK & SPINACH BREAD PUDDING image

Categories     Christmas     Dinner     Stuffing/Dressing

Yield 8 people

Number Of Ingredients 14

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

  • Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

More about "mushroom leek bread pudding recipes"

BAREFOOT CONTESSA | MUSHROOM & LEEK BREAD PUDDING | RECIPES
barefoot-contessa-mushroom-leek-bread-pudding image
Mushroom & Leek Bread Pudding from Barefoot Contessa. <p>Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, …
From barefootcontessa.com
  • Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.


SAVORY BREAD PUDDING WITH SPINACH, LEEKS AND MUSHROOMS ...
savory-bread-pudding-with-spinach-leeks-and-mushrooms image
2015-03-19 Preparation. Preheat oven to 400 F. Spray or butter the bottom and sides of a 9×13 inch baking dish. Heat the butter in a large skillet over medium-high heat. Add the leeks and mushrooms and cook, stirring occasionally, for 20-25 minutes, or until the leeks have softened and browned and the mushrooms …
From tastykitchen.com


SAVORY LEEK BREAD PUDDING WITH GRUYERE AND THYME ...
2011-12-03 Season with salt and stir for 5 minutes. As leeks begin to soften, lower the heat to med- low. Stir in the butter and olive oil and cover the pan, stirring every 10 minutes for 30-35mins, until tender. Meanwhile, cut the bread …
From feastingathome.com
4/5 (2)
Total Time 2 hrs 15 mins
Category Side Dish
Calories 365 per serving
  • Cut leeks into 1/2 inch rounds using only white and lighter green parts and place in a bowl of luke warm water to remove dirt. Mix several times and let dirt settle to the bottom. Set a skillet on med high heat. Lift leeks format the water, drain and addd them to the un-oiled pan. Season with salt and stir for 5 minutes. As leeks begin to soften, lower the heat to med- low. Stir in the butter and olive oil and cover the pan, stirring every 10 minutes for 30-35mins, until tender.
  • Meanwhile, cut the bread into 1 inch cubes and toast on a sheet pan for 20 mins until golden and dry. You may need to mix or turn mid-way so they are evenly browned. Transfer to large bowl.


GLUTEN-FREE (OR NOT) MUSHROOM & LEEK BREAD PUDDING - A ...
2017-11-18 Instructions. Preheat the oven to 350°F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the leeks and cook over medium heat for 8 to 10 minutes, until the leeks …
From ahintofrosemary.com
3/5 (1)
Servings 8
  • Preheat the oven to 350°F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, salt, and pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from the heat, stir in the parsley.
  • In a large mixing bowl, whisk together the eggs, cream, vegetable broth, and 1 cup of the shredded Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid.
  • Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of shredded Gruyère and bake for 45 to 50 minutes, or until the top is browned and the custard is set. Serve hot.


MUSHROOM, ROASTED RED PEPPER, & GOAT CHEESE BREAD PUDDING ...
2004-09-22 2 cups sliced shiitake mushroom caps (about 4 ounces) 1 cup thinly sliced leek. ½ teaspoon salt, divided. ¼ teaspoon black pepper, divided. 1 (12-ounce) bottle roasted red bell …
From myrecipes.com
3.5/5 (6)
Calories 273 per serving
Servings 6
  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.


MUSHROOM, LEEK AND PARMESAN BREAD PUDDING RECIPE - MAX ...
2019-12-30 Preheat the oven to 375°. Lightly butter a 3-quart baking dish. Spread the diced bread in the baking dish and spoon the mushrooms on top. In a large bowl, whisk the eggs with the cream, 1 …
From foodandwine.com
Servings 8
  • In a small bowl, soak the dried porcini in the hot water until softened, about 30 minutes. Drain and finely chop the mushrooms, discarding any tough bits.
  • Melt 2 tablespoons of the butter in a large skillet. Add the leeks and a pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining 2 tablespoons of butter along with the assorted mushrooms and chopped porcini and cook over high heat, stirring frequently, until the mushrooms have released their liquid. Pour in the wine and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes. Season the mushrooms with salt and pepper.
  • Preheat the oven to 375°. Lightly butter a 3-quart baking dish. Spread the diced bread in the baking dish and spoon the mushrooms on top. In a large bowl, whisk the eggs with the cream, 1 cup of the Parmesan cheese, the thyme and a pinch each of salt and pepper. Pour the custard over the mushrooms. Press a sheet of plastic wrap directly on the custard and let the bread pudding soak for 30 minutes.
  • Discard the plastic wrap. Sprinkle the the remaining 1/2 cup of cheese and the parsley on top of the pudding. Bake for about 40 minutes, or until the custard is set and the top is brown. Let stand for 10 minutes before serving.


MUSHROOM & LEEK BREAD PUDDING RECIPE | THE MODERN PROPER
2015-10-23 Pudding! Whisk together the cream, eggs, stock and Gruyère to make the custardy liquid that will give the bread pudding its luxurious texture. Assemble! Grab your biggest bowl and carefully stir the toasted bread, cream-egg mixture and the mushroom-leek-pancetta mixture. Let it sit for a bit, so the bread …
From themodernproper.com
Servings 6
Total Time 1 hr 45 mins
Category Dinner
Calories 502 per serving


20 LEEK RECIPES THE FAMILY WILL LOVE - INSANELY GOOD

From insanelygoodrecipes.com
5/5 (1)
Published 2021-08-18
Category Recipe Roundup
  • Potato Leek Soup. When I think of winter comfort food, I think of potato and leek soup. Thick, creamy, nutritious, and dense, it’s everything you want in a cozy bowlful.
  • Leek and Kale Galette. This gorgeous leek and kale galette would be perfect for an impressive and elegant weekend brunch. It’s made with nutritious green vegetables, wrapped in a soft cheese filling, and encased in flaky pastry.
  • Sauteed Leek with Bacon. Bacon and leek are the ultimate tasty team. The subtle flavor of the leeks is the perfect complement to bacon’s salty, meaty kick.
  • Leek Gratin. Sunday roasts need hearty sides, and it doesn’t get much better than this indulgent gratin. It’s a fun alternative to classic potato casseroles, with leeks doing the heavy lifting.
  • Caramelized Leek and Mushroom Rice. This is a light and healthy side that’s perfect for vegetarian dinner parties. It’s a beautiful blend of nutty rice, earthy mushrooms, and silky leeks.
  • Vegetable Kugel with Caramelized Leeks. A kugel is a traditional Jewish casserole made from egg noodles or potatoes that’s typically served on Passover.
  • Mushroom Leek Pizza. Vegetarian pizzas are a great option for Meatless Mondays. This delicious recipe is so much better than anything your local pizzeria can provide.
  • Leek Soup with Chicken, Mushrooms and Bacon. It’s hard to believe that this creamy soup is dairy-free, but it’s true! There’s so much flavor in this beautiful bowl, along with some impressively healthy ingredients.
  • Spinach Leek Stuffed Mushrooms. Serve these as an appetizer or a tasty light lunch, and enjoy the flood of compliments that will inevitably follow. Large portobello mushrooms are packed with a spinach, leek, and onion filling.
  • Leek Bread Pudding. I don’t know if this dish is sweet or savory, and I don’t really care. When a recipe is this insanely delicious, you don’t ask questions.


WHOLE GRAIN BREAD PUDDING RECIPE WITH FENNEL, LEEK AND ...
While mushrooms are sautéing, dry bread cubes slightly in the 325 degree oven for 5 minutes.Once mushrooms are golden brown and cooked through, remove to a large bowl. Return the pan to the heat and add the remaining 2 Tbs. of butter. Sweat the onions, celery, leek, and garlic over medium heat for about 8 minutes until translucent and soft.
From blog.greatharvest.com
Estimated Reading Time 4 mins


LEEK BREAD PUDDING – SMITTEN KITCHEN
2010-04-30 1/2 cup shredded Comté, Emmanthaler or Swiss cheese. Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about ...
From smittenkitchen.com
Estimated Reading Time 5 mins


MUSHROOM AND LEEK SAVORY BREAD PUDDING - CIA FOODIES
Add the leeks and cook until soft, about 6 minutes. Deglaze the pan with white wine and remove from the heat. In a large bowl, combine the bread, cooked mushroom mixture, and about 3/4 of the Gruyere. In a separate bowl, whisk together the eggs and milk, and pour over the other ingredients.
From ciafoodies.com


MUSHROOM AND LEEK BREAD PUDDING | RECIPE | FOOD NETWORK ...
Nov 19, 2018 - Get Mushroom and Leek Bread Pudding Recipe from Food Network. Nov 19, 2018 - Get Mushroom and Leek Bread Pudding Recipe from Food Network. Nov 19, 2018 - Get Mushroom and Leek Bread Pudding Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


LEEK AND MUSHROOM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Mushroom and Leek Sauce Recipe - Food.com tip www.food.com. DIRECTIONS. Heat oil in a non stick frying pan over medium heat. Add garlic, chili and leek. Cook, stirring for 3 to 4 minutes or until soft. Add flour and cook for 1 minute. Increase heat to high and add mushrooms. Cook, stirring for 3 minutes or until tender. Add evaporated milk gradually, stirring. Bring to the boil. 399 People ...
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MUSHROOM AND LEEK BREAD PUDDING - NOBLE PIG
2012-11-05 Directions. Preheat oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 20 minutes until dried out and lightly browned. Set aside. Meanwhile, heat the oil and butter in a large 12" skillet saute pan over medium heat. Add bacon and cook for 5 minutes, until starting to brown.
From noblepig.com


MUSHROOM & LEEK BREAD PUDDING | RECIPES
Nov 4, 2016 - Mushroom & Leek Bread Pudding from Barefoot Contessa. Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20…
From pinterest.ca


MUSHROOM BREAD PUDDING | RECIPE CART
In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat. Step 4. Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne ...
From getrecipecart.com


MUSHROOM AND LEEK BREAD PUDDING RECIPES
Nov 19, 2018 - Get Mushroom and Leek Bread Pudding Recipe from Food Network. Nov 19, 2018 - Get Mushroom and Leek Bread Pudding Recipe from Food Network. Nov 19, 2018 - Get Mushroom and Leek Bread Pudding Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From tfrecipes.com


MUSHROOM AND LEEK BREAD PUDDING RECIPE | INA GARTEN | FOOD ...
2017-12-07 1 tablespoons unsalted butter. 2 ounces pancetta, small-diced. 4 cups sliced leeks, white and light green parts (4 leeks) 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced. 1 tablespoon chopped fresh tarragon leaves. 1/4 cup medium or dry sherry. Kosher salt and freshly ground black pepper. 1/3 cup minced fresh flat-leaf parsley.
From mastercook.com


MUSHROOM & LEEK BREAD PUDDING - BAREFOOT CONTESSA (EN-US)
Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
From barefootcontessa.com


MUSHROOM BREAD PUDDING - WILL COOK FOR SMILES
2021-10-15 Mushroom Bread Pudding is a perfect option for a comforting, flavorful, and decadent weekend breakfast or brunch. This savory bread pudding is loaded with sautéed mushrooms, shallots, leeks, and garlic, and is flavored with earthy notes of rosemary and thyme.
From willcookforsmiles.com


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