Mushroom & Leek Bread Pudding | Recipes

Name: Mushroom & Leek Bread Pudding | Recipes
Ingredients: 6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed2 tablespoons good olive oil1 tablespoon unsalted butter2 ounces pancetta, small-diced4 cups sliced leeks, white and light green parts (4 leeks)1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced 1 tablespoon chopped fresh tarragon leaves1/4 cup medium or dry sherry Kosher salt and freshly ground black pepper 1/3 cup minced fresh flat-leaf parsley4 extra-large eggs1½ cups heavy cream1 cup chicken stock, preferably homemade 1½ cups grated Gruyère cheese (6 ounces), divided

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Servings: 9

Ingredients

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6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed2 tablespoons good olive oil1 tablespoon unsalted butter2 ounces pancetta, small-diced4 cups sliced leeks, white and light green parts (4 leeks)1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced 1 tablespoon chopped fresh tarragon leaves1/4 cup medium or dry sherry salt and freshly ground black pepper 1/3 cup minced fresh flat-leaf parsley4 extra-large eggs1½ cups heavy cream1 cup chicken stock, preferably homemade 1½ cups grated Gruyère cheese (6 ounces), divided

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Instructions

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Step 1

Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Step 2

Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

Step 3

In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.