Ingredients
Scale
- 1 1-pound loaf sourdough bread, roughly chopped into cubes
- 6 tablespoons salted butter
- 2 leeks (thinly sliced)
- 4 celery stalks (thinly sliced)
- 2 pounds wild mushrooms (button, oyster, shiitake, cremini, chopped)
- 3 tablespoons each of sage (thyme, and rosemary, finely chopped)
- 1/2 cup Italian parsley (chopped (plus extra for garnish))
- 4 eggs
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Chopped parsley for garnish
- 3 tablespoons melted butter for drizzling
Instructions
- Preheat your oven to 350°F.
- Cut the bread into cubes and toast them on a baking sheet for about 10 minutes until crispy.
- In a large oven-safe pot, melt butter over medium-high heat. Add leeks and celery, cooking until softened.
- Add mushrooms and herbs, cooking until most of the liquid evaporates.
- Toss in toasted bread cubes.
- In a separate bowl, whisk together eggs and chicken broth, then pour over the bread mixture.
- Transfer pot to the oven and bake uncovered for 25 minutes until golden and crispy.
- Garnish with parsley, sea salt, and melted butter before serving. Enjoy the savory goodness!