Savory Bread Pudding with Gruyere, Chanterelles, and Leeks
Savory bread pudding with gruyere, chanterelle mushrooms, and leeks makes a special vegetarian main dish that doubles as an indulgent side for carnivores. Can be made in a two-quart casserole dish or six 1 ½-cup individual soufflé molds or ramekins arranged on a rimmed baking sheet.
Calories: 584kcal
Ingredients
- 2 large leeks
- 8 ounces (227 grams) chanterelle mushrooms
- 5 tablespoons (70 grams) butter, divided
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon fine sea salt divided
- 3 cups milk
- 5 eggs
- ¼ teaspoon freshly ground black pepper
- 14 ounces crusty artisan sourdough French, or Italian bread, cut into 1-inch pieces
- 8 ounces (227 grams) Gruyere cheese, shredded
Instructions
- Trim the root end and the dark green leaves from the leeks and discard. Slice the remaining white and light green parts in half lengthwise and then cut crosswise into thin half-moons. Place in a colander and rinse thoroughly, being sure to remove any sand and grit. Shake off any excess water.
- Trim a tiny slice off the root end of each chanterelle. Use a stiff-bristled brush to gently brush any visible dirt off each mushroom. Be sure to check the undersides of the caps, between the "teeth." Speaking of which, a new toothbrush works just fine for this task if you don't have a specialty brush. Chop or tear any large mushrooms into bite-sized pieces.
- Preheat oven to 375°F with a rack in the center.
- Melt two tablespoons of the butter in a 10-inch skillet over medium heat. Add the leeks, rosemary, thyme, sage, and ¼ teaspoon of the salt. Cook, stirring frequently, until leeks have softened and substantially reduced in volume, about 10 minutes. Remove to a bowl and wipe out the skillet
- Melt two more tablespoons of the butter in the same skillet over medium-high heat. Add mushrooms and ¼ teaspoon of the salt. Cook, stirring only occasionally, until they have released and reabsorbed their moisture, reduced substantially in volume, and browned a bit.
- In a large bowl, whisk the eggs with a fork, then whisk in the milk, remaining salt, and pepper.
- Add the bread cubes and stir gently but thoroughly so that the bread absorbs the milk mixture evenly.
- Add the leeks, mushrooms, and gruyere and stir gently until well-distributed.
- Use the remaining tablespoon of butter to grease the casserole dish or ramekins.
- Spoon the bread mixture into the dish(es), distributing evenly.
- Bake for 40 minutes in a large, deep dish like the soufflé dish pictured here, about 35 minutes for a shallower casserole dish, or 30 minutes in individual ramekins, until the top is golden brown and the insides are custardy, with bubbling around the edges.
- Let cool for a few minutes before serving.
Notes
- Chanterelles are actually several varieties of wild, foraged mushrooms. Here I've pictured yellowfoot chanterelles along with hedgehog mushrooms, which aren't chanterelles but have a very similar shape and flavor profile. This recipe will work well with any variety of mushrooms that you like, or a combination.
- Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- A combination of fresh rosemary, sage, and thyme beautifully complements the woodsy vibe of the mushrooms.
- Whole milk provides just the right amount of richness.
- Use good-quality bread with a nice, hearty crust and tender crumb. I love to use sourdough if possible, but any good French or Italian bread will work nicely.
- Gruyere instantly elevates a recipe with its umami-forward, nutty, slightly funky flavor. If it's important to you that this dish be vegetarian, be sure to choose a brand made without animal rennet. If you'd rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss.
- If you like, you can fully prep this savory bread pudding up to 24 hours in advance. Cover tightly and refrigerate. Bring to room temperature and then bake as directed just before serving.
- Leftovers will keep in an airtight container in the fridge for up to a week. Reheat in the microwave, oven, or toaster oven.
Suggested flavor variations
- Keep the leeks, or substitute ½ cup minced shallot, or 1 large yellow onion, diced nice and small. Include a couple of chopped garlic cloves if you like. Whichever alliums you're including, sauté them before adding to the mix.
- Instead of gruyere, swap in shredded extra-sharp cheddar, regular or smoked gouda, low-moisture mozzarella plus some grated parmesan, a milder Swiss or fontina cheese, or crumbed feta.
- Add two cups cooked meat. Favorites include chopped bacon, diced ham, and virtually any variety of cooked or cured sausage, from sweet Italian sausage to sopressata to either Mexican- or Spanish-style chorizo.
- For some or all of the mushrooms, swap in sautéed spinach, cooked chopped broccoli, diced and sautéed red bell peppers, or a combination. Vegetables can add moisture content, so be sure to drain off any excess after cooking, and don't go too wild with the additions.
- Leave the herbs as-is, or swap in softer summer herbs like basil, chives, or tarragon.
- Add ⅛ teaspoon each of ground nutmeg and ground cayenne.
Nutrition
Calories: 584kcal | Carbohydrates: 54.7g | Protein: 27g | Fat: 24.3g | Fiber: 3.9g