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The Simple Skillet | Mushroom and Leek Bread Pudding

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Mushroom and Leek Bread Pudding


Serves: 10

Prep Time: 15 minutes

Cooking Time: 45 minutes

Difficulty: Easy

Comments

This is a simple and delicious special occasion side dish instead of potatoes.

Ingredients

1 9 ounce baguette of French Bread, 9 ounces, cut into half inch cubes

3 cloves garlic, fresh, chopped

2 tablespoons butter

1 tablespoon olive oil

1 pound mushrooms, Crimini or button or combo, halved and sliced

3 leek(s), chopped

6 egg(s), large

1 1/2 cups half and half

1 cup cheese, Gruyere or Swiss, shredded

1/2 cup parmesan cheese, grated

2 tablespoons parsley, fresh, chopped

1/2 teaspoon thyme, dried

Preparation

To clean the leeks, cut leeks in half lengthwise and place in a large pot or bowl of water, separating them to remove the sand and dirt which will sink to the bottom of the bowl. Remove leeks from water with a slotted spoon and pat dry with paper towels. Chop leeks, mushrooms and garlic. Heat a large skillet over medium heat. Add one tablespoon of olive oil and one tablespoon butter. Add chopped garlic and leeks and cook for about 2 minutes. Add mushrooms, stir and cook for 3 minutes. Prepare bottom and sides of a 13 X 9 inch baking dish with butter. Cut bread into half inch cubes and arrange on bottom of baking dish. Spoon cooked leek and mushroom mixture over bread. Sprinkle grated Gruyere or Swiss cheese on top. Whisk eggs, half and half, thyme and one tablespoon of parsley together in a medium bowl. Pour mixture over bread pudding. Bake for 35 minutes. Top with parmesan cheese and bake for an additional 5 minutes. Remove from oven and cool for 10 minutes before serving. Garnish with remaining parsley and serve.

Nutrition

Per Serving About: 230 calories, 15 g fat, 8 g saturated fat, 0 g trans fat, 12 g protein, 13 g carbohydrates, 1 g dietary fiber, 260 mg sodium


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