There is a new baked good vendor at our wonderful Collingswood Farmers’ Market. They are Lost Bread Co., from across the bridge. Every Saturday morning Eve drives her van full of interesting and delicious baked goods which she sells at the far end of the market to new and loyal customers.
A very unique feature of the products sold by lost bread is that the grains they use in the baking process are milled by Lost Bread Co. itself.
I chose a potato bread for this recipe as it was a sour dough bread and it had potatoes in it. They pop up in the bread like a small prize. Hey, I got a potato!
2 1/2 tablespoons butter
A one pound loaf of day old bread
2 leeks, halved and thinly sliced
1/4 teaspoon of granulated garlic
3/4 pound of cremini mushrooms, cleaned and sliced
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups heavy whipping cream
1/4 cup Parmesan cheese
1 cup Gruyere cheese (I used Conestoga cheese from Hillacres Pride)
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons fresh parsley
1. Grease a 2 quart baking dish with 1/2 tablespoon butter.
2. Cut bread into 1 inch cubes (about 6 cups of bread cubes).
3. Melt 1 Tablespoon butter in a large frying pan over medium heat. Add leeks and cook until they begin to soften (about 8 minutes). Add mushrooms, garlic, salt, pepper and remaining 1 Tablespoon of butter stirring occasionally until the mushrooms start to soften (about 10 minutes).
4. Toss together the bread and mushroom/leek mixture and transfer to the prepared casserole dish.
5. Whisk together the cream, thyme, parsley, and cheeses. Pour over the bread mixture.
6. Chill and cover at least 30 minutes and up to overnight.
*7. Preheat the oven to 375 degrees Fahrenheit. (see #9)
8. Uncover the bread pudding and sprinkle the remaining cheese on top.
9. DO NOT PUT A CERAMIC OR GLASS CASSEROLE COLD FROM THE REFRIGERATOR INTO A HOT OVEN!!!! I put the cold dish into a cold oven and then start the preheat…with the casserole in the oven so they can heat up together.
10. Bake until the top begins to brown…about 40 minutes. Serve.
Bread from Lost Bread Co.
Cheese and eggs from Hillacres Pride
Leeks from Flaim and Formisano Farms
Fresh herbs from Flaim Farm
Mushrooms from Davidson’s Exotic Mushrooms