This yummy bread pudding is perfect for brunch, lunch or dinner and perfect served with a side salad. Just add love!
Butter or cooking spray
14 slices day old bread Bread, cut into cubes
1 large leek, cleaned well and sliced into coins. I used the white parts only for this and saved the green for another day.
1 8 ounce package sliced white mushrooms
1 10 3/4 ounce can cream of chicken soup
14 slices day old bread Bread, cut into cubes
1 large leek, cleaned well and sliced into coins. I used the white parts only for this and saved the green for another day.
1 8 ounce package sliced white mushrooms
1 10 3/4 ounce can cream of chicken soup
1 10 3/4 ounce can cream of celery soup
6 eggs
3 cups milk
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon ground black pepper
2 cups shredded Swiss cheese
6 eggs
3 cups milk
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon ground black pepper
2 cups shredded Swiss cheese
Preheat oven to
375°F. Butter or spray a 3 quart or slightly larger baking dish. In a frying pan add 2 tablespoon butter and cook leeks until tender. Add mushrooms and cook another 6 minutes. Set aside.
In a large bowl, whisk
the soups,
eggs, milk, thyme and black pepper. Add in the bread, cooked leeks and mushrooms and 1 cup of cheese. Lightly toss with a spatula or spoon to coat. Let casserole set up and soak in the custard for 20 to 30 minutes.
Bake for 35 to 40
minutes. Sprinkle top with the remaining cheese and bake for an additional 5 to 10 minutes or until
the cheese is melted.
Serve hot with your favorite side salad.
