This focaccia bread pudding with goat cheese, mushrooms and leeks got good reviews from Planet Cheese readers last year so I’m bringing it back for an encore. If you’re ready to change up your Thanksgiving dressing, or need a vegetarian alternative, please give it an audition. It’s crusty and custardy, with soft nuggets of goat cheese, sweet leeks and toasty bits on top. I use a plain rindless chèvre, but a fresh sheep cheese, like the one from Bellwether Farms or Green Dirt Farm would be a nice upgrade. On chilly days to come, I know I’ll be making the bread pudding again with a green salad for dinner.
Focaccia Bread Pudding with Goat Cheese, Mushrooms and Leeks
I hope this side dish becomes a new tradition on your Thanksgiving table. On other occasions, pair it with roast chicken or a big leafy salad. I developed the recipe for Wine Institute as an accompaniment to California Pinot Noir.
2 teaspoons unsalted butter
3 tablespoons extra virgin olive oil
½ pound wild mushrooms or cultivated crimini or oyster mushrooms, sliced or quartered
Sea salt and freshly ground black pepper
2 cups thinly sliced leeks, white and pale green part only
2 cloves garlic, minced
1 teaspoon dried herbes de Provence
½ pound plain or herb focaccia, 1 to 2 days old, in 1-inch cubes
4 large eggs, beaten
2 cups whole milk
4 to 5 ounces fresh goat or sheep cheese with no rind
Preheat an oven to 375°F. Using 1 teaspoon butter, grease the bottom and sides of a 2-quart baking dish. An oval baking dish measuring about 13- by 8- by 1-1/2-inches works well.
Heat 1-1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms. Do not stir for 30 seconds to allow the mushrooms to sear on one side. Then season with salt and pepper and continue cooking, stirring occasionally, until the mushrooms are nicely browned and tender, about 3 minutes, adjusting the heat if necessary to prevent scorching. Set aside on a plate.
Let the skillet cool slightly, then add the remaining 1-1/2 tablespoons olive oil and return to medium-low heat. Add the leeks, garlic and herbes de Provence. Sauté until the leeks are soft, about 5 minutes.
In a large bowl, combine the focaccia, mushrooms, and sautéed leeks and garlic. Toss gently with a spatula.
In a bowl, whisk together the eggs, milk, 1-1/4 teaspoons sea salt and several grinds of black pepper. Pour over the bread mixture and stir gently with a rubber spatula. Let stand for 15 minutes, stirring once or twice, so the bread absorbs some of the liquid. Add the goat cheese in small clumps, then stir gently to distribute.
Transfer to the prepared baking dish and dot the surface with the remaining 1 teaspoon butter. Bake until puffed, nicely colored on top, and firm to the touch, 30 to 35 minutes. If you want it a little more crusty on top, put it under a preheated broiler for a minute or two. Watch closely! Let cool 15 minutes before serving.
Serves 6
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