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Wild Mushroom & Leeks Bread Pudding

by Chef Brian Ross

1/2 pounds wild mushrooms
1/2 loaf rye bread
white part of 1 large leek
2 tablespoons butter for sweating
1/8 teaspoon nutmeg
caraway seeds
salt and pepper to taste
3 cups half-and-half
6 whole eggs
1/4 cup grated parmesan cheese

  1. Yields 1 13" x 13" baking pan
  2. Slice the leeks and sweat in butter until soft.
  3. Add the sliced mushrooms and continue to cook. Season well and let cool.
  4. Mix the eggs with the half-and-half and cut the bread into small pieces.
  5. In a large bowl, mix everything together and season with the spices and salt and pepper.
  6. Pour the mixture into a buttered pan and cover with aluminum foil.
  7. Bake for 30 minutes covered, then 30 minutes uncovered for a total of one hour at 350F.
  8. Serve warm or let cool and cut pieces. Then reheat as needed in the microwave or oven.

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