Ingredients
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1 loaf stale bread, such as whole-grain loaf or Italian bread
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2 medium leeks
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4 tbsp unsalted butter
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1 (16 oz) pkg sliced baby bella mushrooms
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1 tsp dried thyme
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Cooking spray
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4 large eggs
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2 cups low-fat milk
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2 tbsp chopped chives, plus more to garnish
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1 cup Gruyere or white cheddar
Steps
1
Preheat oven to 375°F. Cut the bread into 1-inch cubes, aiming for 12 cups bread cubes. Halve the leeks lengthwise and rinse under water to remove any dirt or grit. Thinly slice the light green and white parts, discarding dark green parts.
2
In a large saucepan, melt the butter on medium-high. Add the mushrooms and leeks. Cook 7–10 min., stirring often, until leeks are tender. Add the thyme and season with salt and pepper. Remove from heat and let cool.
3
Grease a 3-qt baking dish with the cooking spray. Add bread and sautéed vegetables and toss to combine. In a medium bowl, whisk together the eggs, milk, chives, and cheese. Season with salt and pepper. Pour egg mixture over baking dish. With hands or spatula, gently press bread down to soak in custard. Let sit 5–10 min., so bread can absorb liquid.
4
Bake bread pudding 40–50 min., until puffed and golden. Let cool slightly and serve warm. If desired, garnish with more chives.
Tips
To prepare in advance, skip preheating the oven and make through step 3. Cover loosely with foil and refrigerate overnight.
If your bread isn’t stale, preheat oven to 350°F. Cut the bread into 1-inch cubes and arrange in a single layer on a rimmed baking sheet. Bake 8–10 min., until slightly dry but not browned, stirring once halfway through. Let cool.
