Savory Bread Pudding With Mushrooms And Leeks

• 4 1/2 tablespoons butter, divided
• 1 (1 pound) loaf day-old sourdough bread
• 4 leeks, chopped, or more to taste
• 5 cloves garlic, minced, or more to taste
• 1 pound portobello mushrooms, chopped
• 1 pound cremini mushrooms, chopped
• salt and ground black pepper to taste
• 3 cups heavy cream
• 8 eggs
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyere cheese
• 1 teaspoon dried thyme, or to taste
• 1 teaspoon dried parsley, or to taste

1. Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
3. Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
4. Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
5. Bake in the preheated oven until tops begin to brown, about 40 minutes.

butter, bread, leeks, garlic, portobello mushrooms, mushrooms, salt, heavy cream, eggs, parmesan cheese, gruyere cheese, thyme, parsley

Taken from www.allrecipes.com/recipe/269174/savory-bread-pudding-with-mushrooms-and-leeks/ (may not work)