Savory Mushroom Leek Bread (Printable)
A flavorful blend of mushrooms, leeks, creamy custard, and golden baked bread for a hearty main or side dish.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 pound mixed mushrooms, cleaned and sliced
03 - 2 medium leeks, white and light green parts only, cleaned and thinly sliced
04 - 2 garlic cloves, minced
→ Bread
05 - 6 cups day-old rustic bread, cut into 1-inch cubes
→ Dairy & Eggs
06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 4 large eggs
09 - 1 cup Gruyère cheese, grated
10 - 1/4 cup Parmesan cheese, grated
→ Seasonings
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon ground nutmeg
→ Optional
15 - 2 tablespoons unsalted butter, for greasing the baking dish
# Directions:
01 - Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
02 - Heat olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, about 8 minutes.
03 - Add leeks and minced garlic to the skillet and cook for 4 to 5 minutes until leeks are tender. Season with thyme, salt, pepper, and nutmeg, then remove from heat.
04 - In a large bowl, whisk together the eggs, whole milk, and heavy cream. Stir in Gruyère cheese and half of the Parmesan cheese.
05 - Add the bread cubes and sautéed vegetables to the custard mixture. Toss gently until bread absorbs the liquid. Let sit for 10 minutes.
06 - Transfer the mixture to the prepared baking dish and sprinkle the remaining Parmesan cheese evenly over the top.
07 - Bake uncovered for 40 to 45 minutes, until the custard is set and the top is golden brown.
08 - Allow to cool for 10 minutes to set before slicing and serving.
# Expert Advice:
01 -
- It's elegant enough for guests but forgiving enough for a weeknight dinner when you're not quite sure what you're doing.
- The mushrooms get sweet and deep while the leeks soften into something almost melting, and the bread soaks up every bit of that custard like it was made for this purpose.
02 -
- Day-old bread is absolutely not negotiable—fresh bread will turn to soup, and bread that's too old becomes gritty instead of tender, so find that middle ground.
- Don't skip the ten-minute rest after mixing everything together, because that's when the bread starts absorbing the custard and the whole thing becomes cohesive instead of separate layers.
03 -
- If you find your top browning too quickly before the center sets, cover it loosely with foil for the first twenty minutes, then uncover it to finish—this gives you a golden top and a set center instead of a burnt top and a liquid center.
- Shredding your Gruyère fresh rather than using pre-shredded cheese makes a difference in how smoothly it melts into the custard, and the texture of the final dish reflects that small choice.