GLUTEN-FREE LEEK & MUSHROOM BREAD PUDDING
Total time: About 2 hours
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!
This recipe was developed by Tatiana of Dharma's Kitchen.
1/2 - 3/4 loaf Bread SRSLY Sourdough Pullman Loaf
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
1 tbsp fresh thyme
2 tbsp olive oil
salt and pepper to taste
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.
Preheat oven to 375 degrees F. Cut bread into cubes, then line the bottom of a 2.2 quart greased baking dish with them.
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.