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

Recent Posts

See All

3/4 cup rolled oats 1/4 cup ground oats (process some rolled oats in a blender) 1/4 cup + 2 T sugar 1/4 tsp salt 1/8 tsp cinnamon 2 T each pumpkin seeds, coconut flakes, flax seeds (or other seeds) 1/

4 eggs 1 1/2 cups flour 1 cup milk 1/4 tsp salt 1 tsp sugar 2/3 cup cold water 2 Tbsp oil 2 Tbsp butter, melted Whisk the eggs into the flour and slowly incorporate the remaining ingredients to make a

Makes 18 to 24 cookies 1/2 c unsalted butter, softened 1/2 c sugar 1/2 c brown sugar 1/2 tsp vanilla extract 1 egg 1 1/2 c flouor 1/2 tsp baking soda 1/4 tp baking powder 1/2 tsp salt 1 cup chocolate