Thanksgiving is usually a large family gathering for us with lots of food and wine pairings. It has all the traditional trimmings; full turkey, potatoes, stuffing, an assortment of veggies, and a multitude of side dishes. It is a massive undertaking, but so worth the time with family! This year, with a much smaller group of family in town, I decided to downsize, and create some new recipes while keeping a bit of the tradition everyone loves.
My newest recipe, Mushroom & Leek Bread Pudding, was inspired by a recent dish we tasted at one of our favorite local restaurants. On special that night was a Mushroom Bread Pudding served with a silky cheese sauce on top. I loved this dish and knew I needed to create my own version. The perfect pairing for this decadent dish is a Portuguese red I recently received in my wine club shipment. The earthy aroma and bold flavor really complimented the richness of the cheese sauce and woodsy mushroom flavor.
This pairing will definitely become a new family tradition!
Mushroom & Leek Bread Pudding
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 large leek, rinsed and chopped (about 2 cups)
- ¾ pound mushrooms, sliced
- 1 teaspoon Herbs de Provence
- 2 garlic cloves, finely minced
- 5 cups stale challah bread, cut into medium-size cubes
- ¾ cup Gruyère cheese, grated
- 4 eggs
- 2 cups half and half
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh chive
- ¼ lb. Truffle brie
- 1 tablespoon white wine
- 1 tablespoon half and half
- Salt and freshly ground pepper
Directions
- Step 1 For the leeks, heat a small saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the leeks and cook over medium-low heat for about 10 minutes until they are softened. Remove from heat and set aside.
- Step 2 For the mushrooms, heat a medium saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the mushrooms and Herbs de Provence and cook over medium heat until they begin to soften. Add chopped garlic and continue to cook another 2 minutes until the mushrooms are lightly browned. Stir in the leeks and remove from the heat. Season with salt and pepper.
- Step 3 Preheat the oven to 375 degrees. Butter a 2-quart baking dish and set it aside.
- Step 4 In a large bowl, combine the bread cubes, the mushrooms and leek mixture, and the gruyere cheese. Transfer to the prepared baking dish.
- Step 5 To make the custard, whisk together the eggs, half and half, mustard, and fresh herbs. Season with salt and freshly ground pepper. Pour the custard over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
- Step 6 Place in the oven and bake 25-30 minutes, until browned. Remove from the oven and let stand at room temperature for at least 20 minutes before serving
- Step 7 To serve, heat the brie, 1 tablespoon half and half, and 1 tablespoon white wine over low heat. Once combined, remove from the heat and drizzle over the bread pudding. Serve with your favorite Turkey and Cranberry sauce recipes!
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