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Nutrition Facts
Serving Size 153 g
(Approx. 10 Servings)
Amount Per Serving
Calories 310 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 640 mg 27%
Total Carbohydrate 35 g 12%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 12 g
Vitamin A 10% • Iron 15%
Vitamin C 4% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Savory Mushroom, Leek and Rosemary Bread Pudding

Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 Lb H‑E‑B Bakery Scratch Rosemary Sourdough Golden Grain Bread, sliced
1/4 cup(s) Rustico di Casa Asaro Unfiltered Extra Virgin Olive Oil, divided use
8 Oz H‑E‑B Organics Texas Roots Whole Baby Bella Mushrooms, sliced 1/8 inch thick
2 cup(s) leeks, white part only, about 2 medium leeks, very finely diced for measuring
1 Tsp H-E-B Organics Thyme
1/4 cup(s) dry sherry
1/4 cup(s) water
1 cup(s) H-E-B Select Ingredients Whole Milk, divided use
3 large H-E-B Grade AA Cage Free Large Brown Eggs
4 Oz Gruyère cheese, finely grated
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Instructions

1
Slice bread into 1" X 1" pieces and set aside.
2
Heat a large empty skillet on medium-high. Add half of oil and mushrooms, stir briefly to coat mushrooms and cook about 5 to 7 minutes without stirring (until mushrooms are golden brown on one side).
3
Reduce heat to medium and add leeks along with remaining oil. Stir and cook until leeks begin to soften a little.
4
Add thyme, sherry and water, and continue cooking until leeks are quite soft, about 10 minutes.
5
Reduce heat to medium-low and add half of milk. Allow to simmer and thicken for about 5 minutes. Turn off heat and season with salt and pepper to taste.
6
Preheat oven to 375°F. In a small bowl, whisk eggs and remaining milk together.
7
In a 9" X 9" pan layer half of each: bread, cheese, mushroom mixture and egg mixture. Add another layer of each and finish with a sprinkling of any remaining cheese. Push down firmly into pan and allow to sit a few minutes while oven finishes heating so that bread is thoroughly soaked.
8
Cook uncovered for 45 minutes or until top is a deep golden brown and puffy. Serve alongside grilled lamb or steak, or with a fresh green salad.
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