Gluten-Free Mushroom & Leek Bread Pudding

This gluten-free savory bread pudding recipe is rich and creamy on the inside, crisp and golden on the outside, and sure to be a new fall and winter favorite for breakfast, lunch, and dinner!

While mushroom and leek bread pudding sounds fancy, it's really quite simple to make. Start by cooking leek, mushrooms, and garlic. Mix together dairy and herbs in a separate bowl, then pour everything layer by layer into a casserole dish.

Bread pudding is a beloved dessert because it turns a pantry staple into a delicious side dish or dessert. Savory bread pudding is a unique twist on a classic bread pudding recipe - similar to stuffing but more creamy and custard-like. This dish is great for a holiday gathering or a winter dinner party. 

Why Use 3 Kinds of Mushrooms?

This recipe calls for shiitake, oyster, and white mushrooms which creates a blend of meaty, umami, earthy flavors.

Can I Use Canned Leeks?

Yes, canned leeks work perfectly well in this recipe. Use a 14–15 oz can of leeks to replace 2 fresh leeks, drain well, and add into the cooking pan after the mushrooms instead of before.

Why Gluten-Free?

If you're following a gluten-free diet, use any type of gluten-free bread that you enjoy. Bread SRSLY makes a gluten-free sourdough that is perfect for this recipe because its soft and absorbs moisture well. Plus, the tanginess of sourdough balances the richness of this recipe.

This recipe was developed by Tatiana of Dharma's Kitchen. 

NUTRITION

Calories: ~505 kcal
Total fat: ~24.2 g
Protein: ~17.5 g
Total carbs: ~54.0 g
Dietary fiber: ~3.3 g

INGREDIENTS

  • 1 & 1/2 Bread SRSLY gluten-free Classic Sourdough loaves
  • 2 leeks, white tender parts sliced round
  • 2 garlic cloves, minced
  • 1 lb mushrooms (mixture of shiitake, oyster, and white), chopped
  • 1/4 cup chicken stock or vegetable broth
  • 1 cup Gruyère cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 1 cup heavy cream
  • 3 eggs
  • 1 tbsp fresh thyme
  • 2 tbsp olive oil
  • salt and pepper to taste

DIRECTIONS

  1. In a large skillet, heat 2 tbsp olive oil and cook leeks until tender over medium-low heat. Add garlic, then stir for about two minutes. Add chopped mushrooms to leek mixture and cook until all of their liquid is released. Add chicken stock (or vegetable broth) and cook until mushrooms are browned and liquid is evaporated.
  2. Preheat oven to 375 degrees F. Cut bread into cubes, then line the bottom of a 2.2 quart greased baking dish with them.
  3. In a separate bowl, whisk eggs, thyme, Gruyère cheese, and cream together. Spoon mushroom and leek mixture over the bread, then pour the creamy custard on top. Cover with plastic wrap and let sit for about 30 minutes.

Remove wrap, place pan in oven, sprinkle with parmesan cheese, and bake for about 45-50 minutes before removing from oven and serving.

 


 

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