Tom's Cookbook Library: A savory bread pudding from Duff Goldman

“Duff Bakes” (William Morrow), by Duff Goldman, offers home cooks – both new and seasoned – lively insights into his expertise as a professional baker.

Readers will find 135 practical recipes, from the perfect muffin and easy pizza dough to a variety of cakes, cookies and bread, as well as some fun cake decorating projects too challenge them.

Goldman, who studied pastries at the Culinary Institute of America, served as Food Network’s "Ace of Cakes" for 10 seasons and now hosts "Duff Till Dawn." He also owns Charm City Cakes in Baltimore, Maryland, as well as a bakery/hands-on decorating studio in Los Angeles. The cookbook was written with Sara Gonzales, head baker and kitchen manager for Goldman’s Charm City Cakes West in L.A.

In the brief introduction, Goldman likens baking to playing music “in that both require harmony to have quality.” He further observes: “Baking is a craft like any other that you discover for yourself every time you do it. It’s the perpetual excitement at seeing what you bake when it comes out of the oven.”

Goldman’s recipe (below) for “Savory Bread Pudding with Bacon, Leeks and Mushrooms” is a tasty dish that home cooks will want to add to their repertoire and return to time and again.

SAVORY BREAD PUDDING WITH BACON, LEEKS AND MUSHROOMS

(Makes one 9-by-12-inch pan)

• 7 cups 1- to 1-1/2-in. cubes of day-old brioche or challah

• 6 bacon strips, diced

• 1/4 cup olive oil

• 6 leeks, washed well, white and light green parts sliced

• 2 garlic cloves, minced

• 1/2 lb. shiitake mushrooms, sliced

• Leaves from 2 thyme sprigs, chopped

• Leaves from 2 rosemary sprigs, chopped

• 1 tsp. kosher salt

• 2 tsp. freshly cracked black pepper

• 1/4 cup chopped fresh parsley

• 6 extra-large eggs

• 1-1/2 cups heavy cream

• 1-1/2 cups chicken stock.

• 8 oz. Gruyere cheese, grated (1-1/2 cups)

• 2 oz. Parmesan cheese grated (1-1/3 cups)

Dry out the bread by spreading it on one or two rimmed baking sheets and putting them in a 350 F degree oven for 12 minutes. Set aside.

In a large saute pan over medium heat, cook the bacon in the olive oil for 6 minutes, or until crispy. Add the leeks and garlic and saute about 10 minutes, or until the leeks are tender. Add the mushrooms, thyme, rosemary, salt and pepper and cook until the mushrooms start to soften and the liquid starts to evaporate, 8 to 10 minutes. Remove from the heat and stir in the parsley.

In a big bowl, whisk the eggs, cream, chicken stock and two-thirds of the cheeses.

Add the bread cubes and mushroom mixture to the bowl and gently fold to coat the bread evenly. Let the mixture sit for 15 minutes, stir again, and let it sit for another 20 minutes so that the bread has a chance to soak up plenty of liquid.

Preheat the oven to 350 F degrees.

Spread the bread pudding into the baking dish and sprinkle with the remaining cheeses. Bake for 40 to 50 minutes, or until the top is golden brown.

Let cool for 5 to 10 minutes, then serve warm.

• Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Feedback on this column can be sent to editorial@kcchronicle.com.