Savory mushroom and leek bread pudding

Note: Filling and custard can be made up to 1 day ahead.

Custard: Fully blend the milk, heavy cream and eggs; reserve for later.

In a sauté pan, using extra virgin olive oil, sauté shallots and leeks until softened. Just before removing from heat, add the chopped herbs and salt (to taste) allow to cool and reserve for later. Repeat this cooking method with the mushrooms until they are lightly browned.

In a large mixing bowl combine herbed leeks, shallots, mushrooms, diced bread cubes, white cheddar (reserving ½ cup for topping), pecans and melted butter. Add half of the custard into the mixing bowl and gently mix the filling until the bread absorbs the custard filling.

Across 4 oz ramekins, aluminum cups or muffin tins,

mist/coat/rub with cooking oil and dust (rotating evenly) with finely ground panko breadcrumb until the interior is evenly coated. Portion each cup with about 4 oz of the savory bread filling, gently pressing filling into place as needed. Top each portion off with a tablespoon or two of custard or until lightly pressing bread filling makes the custard emerge.

Baking: Preheat your oven to 375°F/190°C. Top each pudding with a light pinch of white cheddar and bake for 16-21 minutes or until a knife or toothpick inserted comes out clean. Allow to cool for 5 minutes on a wire rack, puddings should pop beautifully out of ramekins, muffin tins or aluminum cups.

Serve hot or ambient.

*Optional* Serve alongside 1 ½ tablespoons of chicken glacé or house made gravy/jus.