Prep time: 1 Hour | Cook time: 1 Hour
Savory Bread Pudding with Mushrooms, Chard, and Gruyere
A show stopper side dish or vegetarian entree. There may be a few steps, but none are challenging - worth the effort!
Makes 10-12 servings
10 slices Sprouted Sourdough Bread (day-old is ideal), cut into 1.5 inch cubes
1 large leek or onion, sliced and sauteed in 1 tbsp olive oil until soft
12 oz mushrooms, sliced and sauteed in 1 tbsp olive oil until soft (our favorites are a mix of criminis, shitakes, and oyster mushrooms)
1 cup sliced chard, spinach, or kale
2 cups shredded gruyere or swiss cheese, divided into 2 equal piles
3/4 tsp. salt (to taste)
Pinch of nutmeg
1/2 tsp. pepper
2 cups milk
2 cups cream
1 Tbsp. each fresh thyme, parsley & basil (ok to skip 1 or 2 of these)
Preheat oven to 350 degrees. Oil a 9x13 inch baking dish.
To make the custard, whisk in medium bowl the eggs, salt, nutmeg, pepper, milk, cream, and herbs until well combined.
In a large bowl, toss the bread, leeks, mushrooms, greens, and 1 cup gruyere together until thoroughly combined. Add the custard and gently mix with a spatula. Pour into a prepared baking dish and cover with remaining 1 cup gruyere. Place carefully into the oven and bake for 1 hour. Please check after 45 minutes, if the top seems dark place foil over the dish and continue baking until the center is firm.