Creamy Mushroom & Leek Bread Pudding Casserole
Creamy Mushroom & Leek Bread Pudding Casserole is a comforting dish that combines earthy mushrooms and sweet leeks with rich custard-soaked bread. This delightful casserole is perfect for special occasions or cozy family dinners, offering layers of flavor and texture that will leave everyone asking for seconds. With a beautiful presentation and irresistible aroma, it’s not just a meal; it’s an experience to be savored.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- 8 cups day-old crusty bread, cubed
- 2 cups mixed mushrooms (cremini and shiitake), chopped
- 2 leeks, cleaned and sliced
- 4 large eggs
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp fresh thyme or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt butter and sauté leeks until soft. Add mushrooms and cook until golden brown.
- In a bowl, whisk together eggs, cream, Parmesan, salt, pepper, and herbs until smooth.
- Layer bread cubes in the baking dish. Top with sautéed mushrooms and leeks, then pour the custard mixture evenly over the top.
- Bake for 45 minutes or until puffed and golden brown. Let rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Use day-old sourdough or ciabatta bread for better texture. Feel free to substitute mushrooms with spinach or add crumbled feta for a Mediterranean twist. This casserole can be prepared ahead of time; refrigerate overnight and bake fresh before serving.