Steps: |
| -Preheat oven to 350 degrees. |
| -Place the diced bread on a sheet pan and toast until slightly golden. (Approximately 12 minutes) |
| -While the bread is toasting, heat up a large saute pan to medium-high. Once it is hot, add the olive oil. |
| -Saute the onions for two minutes, and then add the leeks and garlic. Turn the heat down to medium-low and sweat the leeks for 5 minutes. |
| -Add the carrots, fennel and mushrooms. Saute for an additional 5 minutes and add the thyme. Cook the thyme for a minute and then season. |
| -Transfer the vegetables to a bowl large enough to accommodate the bread cubes. |
| -Toss the bread cubes and the sauteed vegetables together, and then empty the mixture into the casserole dish. |
| -Whisk the eggs, cream, milk, seasoning and parsley together for the custard; pour over the bread and vegetables. |
| -Evenly distribute the diced cheese across the pudding and press down to submerge in the custard. |
| -Cover with parchment and foil and bake for 30 minutes at 350 degrees. Uncover and bake an additional 30 minutes. |
| -Let the bread pudding rest at least 15 minutes before serving. |
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