Savory Bread Pudding with Mushrooms and Leeks

Grease a 9X13 baking dish with olive oil or butter, before baking preheat oven to 350F.

Heat a large saute pan, lightly coated with extra virgin olive oil, over medium heat. Saute leeks, celery, apples, mushrooms, and kale, in batches, being sure to season each batch with salt and pepper. Add garlic to the final batch and saute for just a minute until fragrant.

Transfer to a greased baking dish.

Add Poultry Stuffing Seasoning and Herbes de Provence, bread, wine, milk and eggs. Toss together to coat bread and veggies.

Cover with a layer of parchment paper and then foil. The bread pudding can be left to soak overnight in the fridge or for at least 1-hour before baking.

Bake for 45 minutes. Remove parchment and foil and return to the oven for 15 minutes.