Recipe of the Week: Savory Bread Pudding

The folks over at "A Good Appetite" have been experimenting with savory bread puddings and I thought it would be fun to experiment a bit myself. It also served as a perfect accompaniment to our rare roast beef dinner last Tuesday night.

Instead of making individual puddings, I wanted to tear the bread up into chunks and make a pudding in a casserole dish. Here is my adaptation...

Bread Pudding with Leeks, Garlic and Mushrooms
SERVES: 10 (I actually cut it in half to serve 5)

Ingredients:
1 cup dried porcini mushrooms (1 ounce)
1 1/2 cups hot water
1/2 pound cremini mushrooms, thinly sliced
One 1 1/2-pound brioche or challah loaf, cut into 3/4-inch dice
6 tablespoons unsalted butter, 4 melted
3 large leeks, white and tender green parts only, sliced 1/2 inch thick
3 large garlic cloves, thinly sliced (I like to mince)
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup chopped flat-leaf parsley
1 teaspoon chopped thyme
4 eggs, lightly beaten
2 cups milk
2 cups heavy cream or half-and-half
1 cup coarsely grated Swiss cheese

Directions:
1. In a small bowl, soak the dried porcini in the hot water until softened, about 30 minutes. Drain and finely chop the mushrooms (including the cremini), discarding any tough bits.

2. Preheat the oven to 350°. On a rimmed baking sheet, toss the brioche with the melted butter and bake for 20 minutes, or until golden and crisp. Let cool.

3. Melt the remaining 2 tablespoons butter in a large skillet. Add the leeks and garlic and season with salt and pepper; cook 2-3 minutes. Add the mushrooms and cook an additional 8-10 minutes, stirring, often.

4. Add the wine and cook until evaporated, then remove from the heat and stir in the parsley and thyme;let cool.

5. In a large bowl, whisk the eggs with the milk and cream. Add the cooled leek mixture and season generously with salt and pepper. Stir in the brioche and cheese.

6. Transfer the mixture to a 3- to 4-quart buttered baking dish. Cover with plastic and refrigerate overnight. Bring to room temperature before baking.

7. Preheat the oven to 375°. Toss the bread to make sure it's evenly soaked. Cover with a buttered sheet of foil and bake for 1 hour, or until just set. Remove the foil and bake for 30 minutes longer, or until the top is golden and crisp.