top of page

Mushroom and Leek Bread Pudding

  • Writer: urbanCHEF
    urbanCHEF
  • Nov 19, 2021
  • 1 min read

Serves 4


6oz mushrooms, chopped

1ea leek, chopped

3ea garlic cloves, minced or sliced

1/3 cup sherry


custard mix:

2 egg yolks

1 whole egg

1 1/2 cups half/half

salt and pepper


2 ea lg croissants


Sautee leeks until fully caramelized, add butter, then add shrooms on high heat, sauteeing down. Once mushrooms have shrunk, add garlic, stirring until fragrance is released. Finish with sherry, reducing it down until it's a tight sauce.

While shrooms and leeks cook, make custard mix in one bowl. Rip croissants to small bite sized pieces and add to custard.

Once cooked leek and mushroom mix is finished on the stove, add a little at a time to the custard mix, going slow to prevent the eggs from cooking. once mixed, add to oven safe baking dish.

bake at 350 for 35-45 minutes


 
 
 

Recent Posts

See All
Cinnamon Rolls

Dough Ingredients: 1 cup warm milk (about 110°F / 45°C) 2 ¼ tsp active dry yeast (1 packet) ⅓ cup granulated sugar 2 eggs (room temp) 6...

 
 
Carbonara Sauce

6 servings 12 oz dried pasta 1/2 # slices bacon, Cut into 1/2 inch strips 6 yolks 3/4 c pecorino 1/2 T Black pepper or to taste Cook the...

 
 
Haricots Verts

1 Tb Butter 1 Tb olive oil 1 pound haricots verts or green beans, trimmed 1 shallot, minced 4 cloves garlic, minced Salt and Pepper to...

 
 

Comments


Commenting on this post isn't available anymore. Contact the site owner for more info.
bottom of page