Here's everything you need for this hearty and savory sausage and mushroom bread pudding. This recipe makes eight servings.
Ingredients to Gather
1 lb. ground sausage
2 tablespoons butter
1 tablespoon olive oil
1 lb. mushrooms
1 leek, white parts only
2 tablespoons thyme
½ cup white wine
2 cups fairlife Milk
1 cup heavy cream
2 tablespoons thyme
1 teaspoon kosher salt
3 large eggs, lightly beaten
2 large egg yolks, lightly beaten
4 oz. fontina cheese
8 oz. parmesan cheese
1 lb. crusty bread, sliced
Directions to Follow
Place sausage in a large skillet, stir and cook over medium high heat until fully cooked. Transfer sausage to a plate; set aside. Heat butter and olive oil, add mushrooms, leeks and thyme, stir and cook until softened. Transfer mushrooms and leeks a to a plate; set aside. Add wine and deglaze pan by scraping the brownie bits up from the bottom of the pan. Simmer and let reduce by 1/3. Stir in milk and cream. Whisk in eggs and egg yolks. Stir in sausage, leeks, mushroom and cheeses. Dip bread pieces into custard to soak completely, arrange bread slices into casserole pan and pour custard mixture on top, making sure sausage, mushrooms and leeks are evenly distributed through out. Bake for 40-50 minutes. Remove from oven and let stand for 15 minutes before serving.
Wow! This certainly sounds like the kind of dish you want to cozy up with on a chilly fall day, although it tastes great all year long! This is a great main course, but we also have it by itself when we want some good old-fashioned comfort food. Yum!
Article Source: Bakers Royale
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