- 6
Ingredients
- 2 Tbl butter
- 1 leek, washed and sliced
- 8 oz assorted mushrooms
- 1/2 C dry white wine
- Salt and pepper to taste
- 1 loaf French bread, cut into 1-inch cubes
- 1/2 lb cooked ham, diced
- 6 oz (1-1/2 C) Vintage Irish cheddar, shredded
- 4 oz (1 C) Blarney cheese, shredded
- 2 Tbl Dubliner cheese, grated
- 5 large eggs
- 2 C half and half
- 3 tsp Dijon mustard
- 2 Tbl minced flat leaf parsley
Preparation
Step 1
Preheat oven to 350 degrees.
Lightly butter 2-quart casserole dish.
In saucepan over medium heat, melt butter. Add leeks and cook for 3 minutes, or until tender. Add mushrooms and cook, stirring frequently, for 2-3 minutes, or utnl the mushrooms have released their liquid. Stir in wine and cook, stirring frequently, 5-6 minutes or until liquid has nearly evaporated. Season with salt and pepper. Remove from heat and set aside.
Spread half the bread in the bottom of the prepared dish. Evenly distribute half the ham and half of each cheese over the bread. Spread the leeks and mushrooms over the top. Repeat layering with remaining bread, ham and cheeses.
In large bowl, whish together eggs, half and half, mustard and parsley. Pour over the bread mixture, cover with plastic wrap and let stand at room temperature for 30 minutes.
Remove plastic and bake for 40 minutes or until top is golden brown and the pudding is set. Remove from oven and let stand for 10 minutes for serving.