Bread Pudding with Mushrooms and Leeks
by Editorial Staff
An excellent dish for brunch (brunch is a heavy late breakfast on a weekend; English brunch – two breakfasts in one, breakfast and lunch). A delicious, flavorful, hearty bread and mushroom pudding can be prepared the night before and baked in the morning. If you cannot find morels and shiitake that were prepared according to this recipe, choose the mushrooms of your preference.
Ingredients
- Butter – 2 tbsp
- Dried mushrooms (morels) – 40 g (2 ½ cups)
- Dried mushrooms (shiitake) – 30 g (3/4 cup)
- Baguette, cut into 1.5 cm cubes – 6 cups
- Medium leeks – 3 pcs.
- Salt, ground black pepper
- Large eggs – 12 pcs.
- Milk – 2 ½ cups
- Grated Parmesan cheese – ¾ cup
Directions
- Preheat oven to 175 degrees. Grease a baking dish (20×30 cm) with oil.
- Rinse the mushrooms (especially the morels) very thoroughly several times and pour 2 cups of boiling water over them for 20 minutes. Use a slotted spoon to remove the mushrooms on a cutting board and slice them. Strain the “mushroom” water through a fine sieve.
- Dry the sliced bread in the oven on a baking sheet (within 5-10 minutes). Turn off the oven and cool the crackers.
- Heat the butter in a large skillet over medium heat until it starts to darken. Add the leeks, thinly sliced into half rings (white and light green portions only). Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes. Add mushrooms and ½ cup mushroom water. Raise heat slightly and cook for 1-2 minutes, until almost all liquid has evaporated. Remove from heat.
- Beat eggs with milk, stir in Parmesan, add ½ teaspoon. salt, a little pepper.
- Place half of the breadcrumbs in the bottom of a greased baking dish. Put half of the mushrooms and onions on the bread. Pour half of the egg and milk mixture. And once again – bread, mushrooms with onions and eggs with milk and cheese. Cover and place in the refrigerator for 4 hours (or better overnight).
- Take the pudding out of the refrigerator and set aside at room temperature until the oven warms up to 175 degrees. Bake the pudding (uncovered) for 45 minutes. Leave for 10 minutes before serving. Serve a light green salad with the pudding.
Enjoy your meal!
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