Savoury leek and mushroom bread pudding

Step 1

Place bread cubes in large bowl; set aside. In large skillet, over medium-high heat, cook bacon, stirring occasionally, until partially cooked. With slotted spoon, add bacon to bread cubes. Reduce heat to medium, add leeks and mushrooms to skillet and cook, stirring often, until softened, about 5 minutes. Add to bread cubes.

Step 2

In medium bowl, whisk together eggs, broth, salt, thyme, sage and pepper; pour over bread mixture and gently mix. Spoon into greased 8-cup (2 L) shallow baking dish. Press bread mixture below liquid to saturate bread. Cover and refrigerate 4 hours or overnight.

Step 3

Uncover and bake in 350°F (180°C) oven until golden and knife inserted in centre comes out clean, 50 to 60 minutes. Let stand 10 minutes before serving. Garnish with sage leaves.

Savoury leek and mushroom bread pudding

Summary

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