Savory Bread Pudding

This yummy pudding is like a baked custard. Challah or French bread may be substituted for the Vienna loaf. I use bottled, roasted peppers to save time. Recipe from Chicago Tribune Good Eating.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1⁄2 lb fresh mushrooms, quartered
• 1  leek, diced (white and green parts)
• 1⁄2 cup  diced  roasted red pepper
• 1⁄2 loaf  vienna bread, cut into 1 inch cubes
• 1⁄3 cup  grated parmesan cheese, plus
• 2  tablespoons  grated parmesan cheese
• 1  cup milk
• 2  cups  whipping cream or 2  cups half-and-half
• 6  large eggs
• 1  teaspoon salt
• 1  teaspoon fresh ground pepper

Directions

1. Heat oven to 350°.
2. Heat oil over medium-high heat in a large skillet, saute mushrooms and leeks until lightly browned, about 5-7 minutes.
3. Combine mushroom-leek mixture, roasted peppers, bread cubes and 1/3 cup of the Parmesan cheese; place in a greased 8-inch square baking pan.
4. Whisk together milk, cream, eggs, salt and pepper.
5. Pour over bread cubes; sprinkle with remaining 2 T cheese.
6. Bake until lightly browned and knife inserted in center comes out clean, about 1 hour.