SAVORY BREAD PUDDING WITH LEEKS AND MUSHROOMS

SAVORY BREAD PUDDING WITH LEEKS AND MUSHROOMS image

Yield 4 people

Number Of Ingredients 12

3 cups cubed french bread, day old or toasted
2 large leeks, well cleaned and sliced thinly
1/4 cup red wine vinegar
4 tbs butter
1 lb mushrooms, finely chopped
salt and pepper to taste
dash hot sauce
mrs dash
2 eggs
2 1/2 cups lowfat milk
2/3 cup grated skim mozzarella
1/4 cup grated parmesan

Steps:

saute leeks in 2tbs butter on med high heat, until they start to soften. add a dash of salt and a few of black pepper, and a couple shakes of mrs dash. pour red wine vinegar over them, stir and turn heat to low and cover. cook for 10 min, stirring occasionly. cook the mushrooms in remaining butter over med low heat, for aproximately 20 min or until liquid is almost all gone. let leeks and mushrooms cool completely. mix cheeses together. lightly oil a loaf pan. layer 1/3 of the leeks, then 1/2 the bread cubes, then 1/3 leeks again. top with all of the mushrooms, then 1/2 the cheese. repeat with the remaining leeks, bread and end with the cheese. whisk eggs and milk with a dash hot sauce. slowly pour over pan, then push down to make sure all of the top parts get submerged. cover with plastic wrap and let sit for at least 30 min. the pudding can be made a day ahead up to this point, and refrigerated. bake in a 375deg oven for 30-40 minutes. the top should be golden brown. let cool for 5-10 minutes.