Breadpudding with Mushrooms and Leek

Do not forget a good amount of cheeses, cream and eggs!

One week ago I bought my favourite corn and wheat bread at the large supermarket bakery. When you just cover the open slice, the bread lasts in its bakery paper bag more than a week. 

When it gets a bit older after 3 or 4 days, I usually put thick slices in garlic oil or herb butter in a pan and toast it there. Served with tomatoes or cheese, delicious.

But I found a recipe from Chef Mario Kotaska.

Recipe for 3:

300 g two day old bread (I used corn & wheat bread 1 week old)

1 leek, 200 g brown button mushrooms

1 green onion, 3 garlic cloves, 2 shallots

3 eggs, 200 ml double cream, 150 ml milk

100 g Irish cheddar, 50 m Munster cheese

Fresh parsley, chives

2 tbsp butter, 2 tbsp oil

Salt, pepper, nutmeg, herbes de Provence, smoked paprika

Cut the bread in 1 inch slices and cube it. Set aside. Quarter the leek and cut it in small pieces, chop the onion and garlic. Clean and slice the mushrooms.

Grate the cheese and butter an oven proof dish.

In a wide pan start the onion in oil. When it gets a bit soft  add leek and garlic. Cook for 3 min and season with salt and pepper. Add the mushrooms and the herbes de Provence. Give that 5 min. Get it off the heat. Mix in some of the fresh herbs.

Chop the herbs and mix half of them with eggs, cream, milk and nutmeg. Add most of the cheddar.

Butter the dish and put the bread with Munster cheese and some cheddar in. Put the mushroom leek mix on top and pour the egg milk mix on top. Squish down and let it sit soaking for 30 min.

Preheat the oven 200 C. Bake 20 min, than cover with aluminium foil and bake 10- 15 min more. Let it sit outside the oven for 10 min, then start to serve it.