Sausage and Mushroom Bread Pudding

 


Sausage and Mushroom Bread Pudding 


2 tbsp extra virgin olive oil

8 ounces Italian sausage, crumbled

2 leeks chopped, white and light green parts only

8 oz. of mixed mushrooms, cremini, portobello, oyster, shitake

2 tbsp freshly chopped sage leaves

¼ tsp each salt and pepper

3 large eggs

2 ½ cups of half and half

6 cups sourdough, cornbread or french baguette bread  cut into 1 inch cubes

1 cup grated Gruyere cheese


Preheat oven to 350F


In a large skillet, heat extra virgin olive oil over medium high heat and add the italian sausage and leeks, breaking the sausage up with a wooden spoon.  Cook until the sausage has browned.


Add the mushrooms, sage leaves, salt and pepper.  Mix well and cover. Cook until the mushrooms have given off their liquid.  This will take about 5 minutes.  Remove the lid and take the mixture off the heat and have it cool to room temperature. Adjust seasoning if needed,


In a large mixing bowl, combine eggs, half and half and gruyere cheese.  Fold in the bread cubes making sure they are completely coated.  Add the sausage and mushroom mixture to the mixing bowl.  Stir to combine.

Transfer bread mixture to a 2-3 quart baking dish that has been sprayed with non-stick cooking spray. Cover the dish with foil and bake for 25-30 minutes.  Remove foil and bake another 15-20 minutes or until bubbly and the top has slightly browned.



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