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“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:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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