Brunch Bread Pudding with Mushrooms & Leeks

Sourdough Bread Pudding with Mushrooms & Leeks & Mozzarella Cheese

Use your day old bread to your advantage! Don’t throw it out! It works perfectly in this recipe.

Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

2-3 thick slices of whatever bread you have on hand, for this recipe I used Sourdough. Multigrain would also be amazing!
3 eggs, beaten
1 tablespoon milk
Pinch salt/pepper
Pinch Oregano/Dill
1/2 cup of shredded Mozzarella
1 leek, sliced
5 crimini mushrooms, sliced
Olive Oil/Butter

Preheat oven to 350 degrees. Cube up the sourdough slices and place in buttered ramekins, about halfway to the top. Set aside. Mix eggs, milk and about half of the shredded mozzarella together, with a touch of salt/pepper/oregano/dill (Be adventurous with your seasonings, add whatever sounds good to you! Rosemary would be a nice addition here.) Pour egg mixture over top of bread. Once oven is ready, stick ramekins on baking sheet and in oven. The bread will start to absorb the egg and puff up substantially once it starts to cook. Cook for 8-10 minutes before pulling out and adding toppings.

Meanwhile, warm a skillet with a little butter and a little olive oil. Throw the sliced leeks in. Add salt/pepper to taste. Add mushrooms about 1 minute later. Let sautee for about 3 minutes, then pull from heat. By this time, your bread/egg mixture will be almost fully cooked and ready to pull from oven. Add sauteed leeks and mushrooms to top of ramekin, along with the remainder of your cheese. Put back in oven under the broiler for about 2 minutes or until desired golden brown is achieved! Let sit for a few minutes so you dont burn your precious tongue, and enjoy!