Wild Mushroom and Leek Bread Pudding

Yield: Serves 6

Chef: Chef Brian Streeter

Wild Mushroom and Leek Bread Pudding


  • 3/4 loaf stale country style bread, diced (about 3 quarts)
  • 8 oz. mixed mushrooms, such as maitake, chanterelle, oyster or shiitake
  • 6 T. olive oil
  • 2 cloves garlic, minced
  • 3 large leeks
  • 6 eggs
  • 2 c. milk
  • 2 c. heavy cream
  • 1/2 tsp. nutmeg
  • 1/2 c. Parmesan Reggiano, grated
  • 1 tsp. fresh thyme, picked
  • 2 T. flat leaf parsley, chopped
  • 2 T. butter, soft
  • 1 c. gruyere cheese, grated
  • Salt and pepper


Preheat oven to 375°F. Place the dice bread in a large mixing bowl. Heat a large skillet over high heat. Add half the olive oil and sauté the mushrooms until soft. Add the garlic and continue cooking until the mushrooms begin to caramelize. Remove from the heat and pour over the diced bread. Cut the dark green part of the leeks off and discard. Cut the leeks into 2” pieces. Place in a colander, rinse well under cold running water and shake to get rid of as much water as possible. Return the sauté pan to the heat. Add the leeks and the remaining olive oil. Sauté over high heat until leeks are tender. Remove from the heat and add to the bowl with the mushrooms and bread

Whisk together the eggs, milk and cream. Add the nutmeg, parmesan cheese, thyme and parsley. Pour over the cubed bread, mushrooms and leeks. Butter the bottom and sides of casserole dish and pour the bread pudding mixture into it. Scatter the grated gruyere over top. Place in the middle of the oven and bake for about an hour until the top is brown and the custard mixture is set.

Enjoy with a glass of Cakebread Cellars Annahala Vineyard Pinot Noir.