Mushroom and Leek Bread Pudding

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