Savory Mushroom Bread Pudding
- 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.