Savory Stuffing Bread Pudding Recipe - Andrew Zimmern

Ingredients

• 4 tablespoons butter
• 4 tablespoons shallots, minced
• 2 cups leeks, white and pale green parts minced
• 12 ounces mushrooms, thinly sliced
• 8 ounces of cooked spinach, squeezed dry (frozen is fine to use)
• 1 pound of crusty bread, cut into 1-inch cubes
• 2 cups Fontina, shredded
• 1 cup Parmesan cheese, grated
• 2 large eggs
• 1 1/2 cups milk
• 1 1/2 cups heavy cream