Savoury bread and butter pudding

Yesterday I was thrown a challenge by Mr B - he had a couple of friends coming down from Stoke who 'might welcome being fed'. One is a vegetarian. Vegetarian meals are very rarely cooked by Mr B. 

We had a loaf of bread, leeks and mushrooms that needed using up. They converted beautifully into Leek and Mushroom Bread and Butter pudding. As and when have bread to use up again will try out different vegetable combinations.

Cut day old loaf of bread into 2cm cubes. Dry in a low (150C) oven until lightly browned on edges. Leave to cool.
Slice two medium leeks and fry over medium heat in 2tbsp olive oil until light golden. Remove from frying pan and add a further couple of tbsp of olive oil and fry 200g sliced mushrooms again until golden. Leave to cool
Whisk 2 large eggs + 2 egg yolks + 0.5l milk together. Add 2tbsp chopped flat leaf parsley.

Melt 50g butter. Toss bread cubes in the butter then combine with the vegetables and 225g grated cheese (Gruyere went well with the leeks and mushrooms). Pile into an ovenproof dish (7x11" worked well). Pour over the milk mixture trying to ensure all the top level has been included. Grate some more cheese over the top if you're not too worried about the calories etc.
Cover loosely with foil (ie don't press the mixture down) and leave for about half an hour.

Cook at 180C for an hour. It should be set, or close to, by that time. If not cook some more (10 mins at a time)
Take off the foil so top layer/cheese browns.
Serve with salad and, in our household, lashings of ketchup.