Name: Chanterelle and Gruyère Bread Pudding
Yield: 4
Ingredients: 2 leeks (275g to 300g/10oz to 11oz), cleaned and chopped into 2cm/¾in half-moons; 50g/2oz butter, plus extra for greasing; 4 garlic cloves, thinly sliced; 5g/¼oz thyme, leaves picked, plus extra sprigs for the top; 5g/¼oz sage leaves, thinly sliced; 275g/10oz chanterelles; 3 eggs; 225g/8oz double cream .; 100ml/4fl oz whole milk; 1 tsp sea salt • 250g/9oz sourdough bread, cut or torn into large chunks; 100g/4oz Gruyère, grated; 25g/1oz Parmesan, grated; Olive oil, for cooking • Freshly ground black pepper and frisee (curly endive) salad, to serve

VMG Recipes