This bread pudding is an amazing alternative to stuffing! This vegetarian version has all of the classic flavor of stuffing with a luxurious touch of cream and cheese. You will delight everyone at the table with this dish! This bread pudding has an amazing cheesy crust and is perfect with or without turkey!
1 loaf of rustic bread cut into one inch cubes (I used a garlic sourdough from our local Wiltshire Bakery)
2 tablespoons of olive oil
2 tablespoons of butter
2 leeks washed, trimmed and sliced thinly
2 cloves of garlic minced
1 box of baby portobello mushrooms, washed and sliced thinly
1/4 cup of fresh sage, chopped
2 tablespoons of fresh thyme, chopped
1 cup of vegetable broth
1 1/2 cups of Gruyere cheese, grated
1 1/2 cups of heavy cream
Salt and pepper to taste
Set the oven to 350 degrees.
Toss the bread cubes in olive oil and toast them in the oven for 10 minutes.
In a large pan, add the butter over medium heat.
When the butter is bubbling add the garlic.
When the garlic is fragrant, add the mushrooms and leeks.
Cook the mushrooms and leeks until they are tender.
Add the sage, thyme, salt and pepper.
In a large bowl, whisk the eggs and cream together.
Stir in the vegetable broth and Gruyere.
Stir the bread cubes and mushroom and leek mixture.
Pour the bread pudding into a casserole and top it with the remaining Gruyere.
Bake for 45 minutes and enjoy!