The deep, earthy flavors of our Bistro Mushroom Blend pair wonderfully with the mild, onion-like flavor of leeks and the smooth creaminess of Monterey Jack cheese. Try this savory bread pudding as a delectable alternative to traditional stuffing.

Prep time: 10 min

Cook time: 125 min

Total time: 135 min

Mushroom and Leek Bread Pudding
Copyright Recipe © 2015 Woodland Foods


Makes 8 to 10 servings

  • 8 Ounces Bistro Mushroom Blend

  • 6 Cups (1/2-Inch) Bread Cubes From A Country Loaf, crusts removed

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Unsalted Butter

  • 4 Cups Leeks, sliced, white and light green parts only

  • 1 Tablespoon Fresh Thyme Leaves, chopped

  • 1/4 Cup Dry Sherry

  • 1 Tablespoon Kosher Sea Salt Flakes

  • 1 1/2 Teaspoons Ground Black Peppercorns Dustless

  • 1/3 Cup Flat-Leaf Parsley, chopped

  • 5 Large Eggs

  • 1 Cup Heavy Cream

  • 3/4 Cup Chicken Stock

  • 6 Ounces Grated Monterey Jack Cheese, divided


  1. Rinse mushrooms under cold running water to remove any possible debris. Place in bowl, and cover with boiling water. Let soak for 15 to 20 minutes before draining. Rinse and set aside.

  2. Preheat oven to 350°F. Spread cubed bread on baking sheet, and bake 15 to 20 minutes, until golden. Set aside.

  3. Meanwhile, heat butter and olive oil in large skillet over medium heat. Add leeks and cook 8 to 10 minutes, stirring occasionally, until leeks are tender.

  4. Add reserved mushrooms to pan, along with thyme, sherry, salt and black pepper. Cook 5 to 7 minutes, until mushrooms are lightly browned and most liquid in pan has evaporated. Remove pan from heat, and stir in parsley.

  5. Combine eggs, cream, stock and half of cheese in large mixing bowl, whisking until incorporated. Add bread cubes and mushroom mixture, and stir well to combine.

  6. Allow to sit at room temperature for 30 minutes, stirring every 10 minutes, until bread has absorbed liquid.

  7. Stir, and transfer mixture to 3-quart gratin dish or casserole. Sprinkle with remaining cheese, and bake 45 to 60 minutes, until top is browned and center of bread pudding is set. Serve hot.