I prefer to use Against the Grain baguettes, available at Whole Foods. The bread is egg-based, so it adds some extra calories to the dish, but isn't that what Thanksgiving is all about?!
Mushroom and Gruyere Bread Pudding (adapted from Real Simple):
- 3 tablespoons olive oil
- 2 extra large (or 4 small) leeks--white and light green parts only
- 12 ounces cremini mushrooms, sliced, no stems
- coarse ground salt and black pepper
- 3 eggs
- 2 cups half-and-half
- 1 Against the Grain baguette, thawed to room temperature and cut into 1/2inch cubed pieces
- 6 ounces Gruyère cheese, grated (1.5 cups)
- 3 tablespoons chopped fresh chives
Preparation:
- Preheat oven to 350° F. Over medium-high heat, sautee olive oil and leeks, stirring frequently until the leeks soften (about 8 minutes). Add mushrooms, ½ teaspoon each salt and pepper and toss frequently until the mushrooms are tender, about 8-10 minutes more. Take the pan off burner and let cool.
- Whisk the eggs, half-and-half, and ¼ teaspoon salt and pepper in a mixing bowl until they are just combined, not too frothy. Add the bread, Gruyère, and mushroom mixture and mix to combine.
- Pour mixture into a 2 quart baking dish* and cover with foil. Bake until the edges are set but the center is slightly wobbly, about 20 minutes. Uncover and bake until browned, another 25-35 minutes should do it. Add chives and let cool. Serve warm.
*If you prefer a 13x9inch pan, cook uncovered for 40 minutes on middle rack.
