Recently, I wanted to make a savory bread pudding for a Meatless Monday dinner. I had narrowed down the competition to 5 different recipes, but I couldn’t decide between them and Eric’s comment was, “They all sound good!” I knew that much or I wouldn’t have singled out those recipes! I finally just picked one and we tried it. It was good, but I thought maybe one of the other four would have tasted better.

While I was debating over which recipe to try next, Kelly called and wanted to come to dinner with Gilbert & a new friend over the weekend. Comparing different recipes by trying them all at once is a daunting task with only two of us to eat all that food, even if the recipes are cut down to make less servings. But with 3 additional people coming to dinner, it was a golden opportunity! With 5 of us sampling them, I would have a better take on which one was preferred & we would have less leftovers to eat the following week when it was only two of us. We also roasted a chicken & had a green vegetable to go with the bread puddings (just in case they didn’t turn out) and never mind that we would be experimenting on a friend of Kelly’s that we were meeting for the first time!

Megan was a really good sport about trying out 4 different versions of the same type of dish. Her honest evaluations helped me decide which bread pudding to post. Usually, the bread in a bread pudding is mixed in with the rest of the ingredients, but in the favored one, the bread is layered below the veggies. All five of us agreed that this was the best one!

Mushroom & Leek Bread Pudding (adapted from foodandwine.com)  Serves: 8

Ingredients:

• 4 tablespoons unsalted butter
• 4 medium leeks, white and tender green parts
• Sea salt and freshly ground pepper
• 4 garlic cloves, minced
• 24 ounces cremini mushrooms
• 1/2 cup dry white wine
• One 9-ounce baguette, cut into 1-inch dice
• 6 large eggs, lightly beaten
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese (6 ounces)
• 2 tablespoons finely chopped thyme leaves
• 2 tablespoons finely chopped flat-leaf parsley

Directions:

Wash & slice the mushrooms. Cut the leeks lengthwise then slice them and wash the slices in a colander.

Melt 2 tablespoons of the butter in a large skillet. Add the leeks and a pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.

Add the garlic and cook for 2 minutes longer. Add the remaining 2 tablespoons of butter along with the mushrooms and cook over high heat, stirring frequently, until the mushrooms have released their liquid.

Pour in the wine and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes. Season the mushrooms with salt and pepper.

In a large bowl, whisk the eggs with the cream, 1 cup of the Parmesan cheese, the thyme and a pinch each of salt and pepper.

Lightly butter a 3-quart baking dish. Spread the diced bread in the baking dish and spoon the mushrooms on top.

Pour the custard over the mushrooms. Press a sheet of plastic wrap directly on the custard and let the bread pudding soak for 30 minutes.

Preheat the oven to 375°. Discard the plastic wrap. Sprinkle the the remaining 1/2 cup of cheese and the parsley on top of the pudding.

Bake the casserole for about 40 minutes, or until the custard is set and the top is brown. Let it stand for 10 minutes before serving.

We love experimenting on, I mean with, guests!  ~Linda

Mushroom & Leek Bread Pudding (adapted from foodandwine.com)  Serves: 8

Ingredients:

• 4 tablespoons unsalted butter
• 4 medium leeks, white and tender green parts
• Sea salt and freshly ground pepper
• 4 garlic cloves, minced
• 24 ounces cremini mushrooms
• 1/2 cup dry white wine
• One 9-ounce baguette, cut into 1-inch dice
• 6 large eggs, lightly beaten
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese (6 ounces)
• 2 tablespoons finely chopped thyme leaves
• 2 tablespoons finely chopped flat-leaf parsley

Directions:

Wash & slice the mushrooms. Cut the leeks lengthwise then slice them and wash the slices in a colander.

Melt 2 tablespoons of the butter in a large skillet. Add the leeks and a pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.

Add the garlic and cook for 2 minutes longer. Add the remaining 2 tablespoons of butter along with the mushrooms and cook over high heat, stirring frequently, until the mushrooms have released their liquid. Pour in the wine and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes. Season the mushrooms with salt and pepper.

In a large bowl, whisk the eggs with the cream, 1 cup of the Parmesan cheese, the thyme and a pinch each of salt and pepper.

Lightly butter a 3-quart baking dish. Spread the diced bread in the baking dish and spoon the mushrooms on top. Pour the custard over the mushrooms. Press a sheet of plastic wrap directly on the custard and let the bread pudding soak for 30 minutes.

Preheat the oven to 375°. Discard the plastic wrap. Sprinkle the the remaining 1/2 cup of cheese and the parsley on top of the pudding. Bake the casserole for about 40 minutes, or until the custard is set and the top is brown. Let it stand for 10 minutes before serving.