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Leek and Mascarpone Bread Pudding

8 servings

• 3 medium leeks
• 2 tablespoons butter
• Sea salt and freshly ground black pepper, to taste
• 1/4 cup olive oil
• 1 pound chanterelle mushrooms, cleaned and sliced
• 1 1/4 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup white port
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chervil
• 1 teaspoon chopped thyme
• 4 eggs, beaten
• 1 (1-pound) loaf brioche bread, crust removed, cut into 1-inch cubes

Preheat oven to 350 degrees.

Butter baking dish. Cut off green tops and roots of leeks. Cut leeks in half lengthwise and thinly slice. Wash thoroughly in cool water and drain. Heat butter in a skillet over moderate heat. Add leeks. Season with salt and pepper. Cook without browning for 5 minutes, or until tender. Remove from skillet. Set aside.

In same skillet, heat olive oil over moderate heat. Add chanterelles. Season with salt and pepper. Cook until all liquid evaporates. Place mushrooms in a shallow dish to cool.

In a mixing bowl, whisk mascarpone, heavy cream, white port and herbs. Add beaten eggs. Whisk well. Season with salt and pepper.

Combine leeks and chanterelles with brioche. Place in buttered baking dish. Pour mascarpone mixture over top, making sure bread is saturated with custard. Cover tightly with foil. Bake 30 minutes, or until set.

(Adapted from chef Bernard Guillas of The Marine Room, La Jolla, CALIF.)

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