- Prep time
- 1 hour PT1H
- Cook time
- 45 minutes PT45M
- 10-12 servings
Break out the bourbon for this decadent spin on stuffing, made with rich egg bread, fresh leeks and flavorful chanterelle mushrooms.
- 2 pounds brioche (or other egg bread such as challah), cut into 2-inch cubes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 small leeks (roots and leaves removed), halved lengthwise, sliced thin and rinsed
- 1½ pounds chanterelle mushrooms, torn into pieces
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon pepper, plus more to taste
- ¼ cup finely chopped flat leaf parsley
- 2 large garlic cloves, finely chopped
- 6 large eggs
- 3 cups half and half
- 3 tablespoons bourbon
Preheat oven to 350°F with rack in the middle.
Spread bread cubes on a baking sheet in a single layer and bake until golden brown, 10-15 minutes.
In a medium skillet, melt butter with the olive oil. Add leeks and season to taste with salt and pepper. Cook over moderate heat, stirring until tender, about 15 minutes.
Add mushrooms, ½ teaspoon salt and ¼ teaspoon pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat and let cool.
In a large bowl, beat eggs with half and half and bourbon, then stir in the cooled leek and mushroom mixture.
In a large, buttered casserole dish, place toasted bread cubes. Pour chanterelle custard mixture over the bread and let the mixture sit for approximately 1 hour so the bread can fully absorb the liquid.
Cover bread pudding with aluminum foil and bake for 30 minutes, then finish uncovered for 10-15 minutes, until lightly golden on top.