This savory bread pudding is made with Tillamook Sharp White Cheddar, mushrooms, and a creamy custard. Perfect for brunch or as a side dish.
8 cups (2 loaves) day old French bread cut into 2” pieces
4 tbsp Tillamook Salted Butter
3 cups Leeks (2 large leeks), white and light green parts
1 lb Mushrooms, sliced
5 cloves Garlic
1 tbsp Fresh rosemary
1 tbsp Fresh thyme
2 cups Heavy cream
2 cups Chicken stock
2 tsp Salt
½ tsp Freshly ground pepper
2 cups Tillamook Sharp White Cheddar Shredded Cheese, divided
Large sauté pan
Large mixing bowl
2 ½-to-3-qt Gratin dish
Preheat the oven to 350º F. Spread the bread cubes on a baking sheet and bake for 15 minutes, until lightly browned. Set aside.
Heat the butter in a large sauté pan over medium heat. Stir in the leeks and cook over medium heat for 6-8 minutes, until the leeks are tender. Stir in the mushrooms, garlic, rosemary, and thyme and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.
In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1½ cups of the cheese. Add the bread cubes and mushroom to the egg mixture, stirring well to combine.
Pour into a 2½-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup white cheddar shredded cheese and bake uncovered for 45 minutes, until the top is browned and the custard is set. Serve hot.
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