Yield: Serves 6-8
Chef: Brian Streeter
Preheat oven to 375°F. Place the diced bread in a large mixing bowl. Trim the stems off the maitake mushrooms and tear into large pieces. Heat a large saute pan over high heat. Add half the olive oil and mushrooms and cook until soft and starting to caramelize. Add the garlic to the pan and cook to soften. Season with salt and pepper. Remove from the heat and pour over the diced bread. Cut the dark green part of the leeks off and discard. Cut the leeks lengthwise and then into half-moons about a ¼ inch thick. Place in a colander, rinse well under cold running water and shake to get rid of as much water as possible. Return the sauté pan to the heat. Add the leeks and the remaining olive oil. Sauté over high heat until leeks are tender. Remove from the heat and add to the bowl with the mushrooms and bread.
Whisk together the eggs, milk and cream. Add the nutmeg, parmesan cheese, thyme and parsley. Pour over the cubed bread, mushrooms and leeks. Butter the bottom and sides of casserole dish and pour the bread pudding mixture into it. Scatter the grated gruyere over top. Cover with foil and place in the middle of the oven. Bake for 45 minutes. Remove the foil and continue cooking for another 15 minutes until the top is brown and custard is set.
Enjoy with a glass of Cakebread Cellars Annahala Vineyard Pinot Noir.
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