Serves 12
1 loaf sourdough bread
1 loaf ciabatta bread
3 eggs
2½ cups whole milk
2½ cups heavy cream
1 cup leeks, sautéed
8 oz mushrooms, sautéed
½ cup finely grated Parmesan cheese
1½ tsp chopped rosemary
1½ tsp chopped sage
1 Tbsp chopped parsley
salt and freshly ground black pepper
Savory Bread Pudding
Preparation:
Preheat oven to 350ºF. Slice bread into 1-inch cubes. Set aside. Whisk eggs, then add milk and cream and whisk to combine. In a large bowl, combine all ingredients, including salt and pepper, gently tossing from the bottom of the bowl so the milk mixture is thoroughly incorporated. Allow mixture to rest for an hour so the milk and eggs penetrate the bread uniformly.
While mixture is resting, butter a 9-inch-by-13-inch baking dish. Once the mixture is finished resting, pour it evenly into the buttered baking dish and place in the oven. When the top has browned, about 30 minutes, cover with aluminum foil and cook for another 30 minutes or until a wooden skewer poked into the center of the pudding comes out clean.