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This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
30 mins
total:
2 hrs
Servings:
12
Yield:
2 casserole dishes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.

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  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.

  • Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.

  • Bake in the preheated oven until tops begin to brown, about 40 minutes.

Tips

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

508 calories; protein 18.2g; carbohydrates 31.2g; fat 35.3g; cholesterol 232.7mg; sodium 511mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2019
It cooked beautifully and is really tasty. It would be a great side dish or alternative to stuffing. We're eating as a vegetarian entree. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2019
It cooked beautifully and is really tasty. It would be a great side dish or alternative to stuffing. We're eating as a vegetarian entree. Read More
(1)
Rating: 5 stars
10/21/2019
I was very impressed with this recipe. It was easy to assemble and was quite moist. It did take more than the 1/2 lb. sourdough to make the 7 c. of bread cubes required. This is actually going to bump my regular stuffing out of the Thanksgiving rotation this year. Read More
Rating: 4 stars
10/21/2019
I maybe used a little extra cheese as I always seem to do but hubby and I both like it as it is. The leek flavor is very present in this and hubby, of course wanted it to be like 'in the bird stuffing'. I would use a little more shallow pan and maybe increase the moisture a bit. Over all, I will make this again. Read More
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Rating: 5 stars
05/31/2020
I have made this dish three times now. My family loves it. I have used sourdough bread twice and Texas Toast the third time. My family liked it better with the Texas Toast but I think that is due to other tweaks. I added a teaspoon of Worcestershire sauce and was very liberal with the spices. I cooked the recommended spices into the mushroom and leek mixture. And then added half teaspoon of the thyme and parsley to the egg mixture. All in all, that went over well. I used white button mushrooms and baby Bellas because that is what the supermarket had. And I cooked it all in one big pan. This is our new New Year's Day brunch tradition! Read More
Rating: 5 stars
04/06/2020
Scrumptious- my whole family loved it! Read More
Rating: 5 stars
12/02/2019
Enjoyed this marvelous recipe at Thanksgiving Dinner. My nephew made it according to the directions. This recipe will be replacing our standard stuffing...it was delicious. Read More
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Rating: 5 stars
12/03/2019
Totally delicious. Whole dish eaten in one sitting. Everyone said it was the best thing I made. Yeah. And I ve made it a second time already for a pot luck supper. It was a winner! Read More