Mushroom and Leek Bread Pudding

Preheat oven to 375 degrees F.

Melt 2 tablespoons butter over low heat. Add the mushrooms, season with a little salt and pepper, and continue to cook on low until almost all the moisture is gone. This will take about 20 minutes, stir occasionally. Set aside to cool.

Melt remaining butter over medium heat, and add leeks, and season with a little salt and pepper. Saute for 4-5 minutes, until they start to soften. Add garlic, and let cook for 1-2 minutes more. Pour in the vinegar, turn to low and cover. Cook for about 10 minutes, when most of the moisture has cooked off and leeks are almost carmelized. Set aside to cool.

Mix cheeses together.

Lightly oil a loaf pan. Layer 1/3 of the leeks, then 1/2 the bread cubes, then 1/3 leeks again. Top with all of the mushrooms, then 1/2 the cheese. Repeat with the remaining leeks, bread and end with the cheese.

Whisk eggs and milk with a dash of hot sauce. Slowly pour over pan, then push down to make sure all of the top parts get submerged.

Cover with plastic wrap and let sit for at least 30 minutes. The pudding can be made a day ahead up to this point, and refrigerated.

Bake for 30-40 minutes. The top should be nice and golden brown.

Let cool for 5-10 minutes, then slice.