Mushroom & Leek Bread Pudding

Name: Mushroom & Leek Bread Pudding
Ingredients: 6 cups country bread, crusts removed (1/2-inch diced); 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 ounces pancetta, diced small; 4 cups leeks, white and light green parts (4 leeks, sliced); 1 1/2 lbs cremini mushrooms (stems trimmed and 1/4-inch sliced); 1 tablespoon fresh tarragon leaves (chopped); dry sherry; kosher salt; fresh ground black pepper; 1/3 cup fresh flat-leaf parsley (minced); 4 extra-large eggs; 1 1/2 cups heavy cream; 1 cup chicken stock, preferably homemade; 1 1/2 cups gruyere cheese, divided (6 ounces)

15 ingredients

5 steps

Ingredients

6 cups country bread, crusts removed (1/2-inch diced)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ounces pancetta, diced small
4 cups leeks, white and light green parts (4 leeks, sliced)
1 1/2 lbs cremini mushrooms (stems trimmed and 1/4-inch sliced)
1 tablespoon fresh tarragon leaves (chopped)
dry sherry
kosher salt
fresh ground black pepper
1/3 cup fresh flat-leaf parsley (minced)
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups gruyere cheese, divided (6 ounces)

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
2

Cut the leeks lengthwise, slice crosswise 1/4 inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don't put mushrooms in water; wipe them with a clean, damp sponge.
3

Meanwhile, heat the oil and butter in a large (12-inch) saute 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.
4

tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
5

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. 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 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Products Matching These Ingredients

German fine bread

C NOVA 3

Lithuanian Rye Bread

Today's Temptations

E NOVA 3

Harvest whole wheat bread

Trader Joe's, E.Leclerc

C NOVA 4

Minotaur bio - Huile d'Olive Vierge Extra

Minotaur

B NOVA 2

Mt. olive, sweet 'n' hot salad peppers

Mt. Olive

D NOVA 4

Country Gravy Mix

Winn Dixie

NOVA 4

Whole Roasted Chicken (No Skin & Fat Removed)

Metro

More Recipes to Try

Celeriac And Potato Fritters With Poached Eggs

7 ingredients

Italian Mixed Grill

14 ingredients

Roasted Lemon Herb Chicken

5 ingredients

Warm Broccoli And Corn Salad

7 ingredients

Gyoza With Soy Vinegar Sauce

16 ingredients

Chengdu Chicken

14 ingredients

Chicken Breasts With Mint And Zucchini

13 ingredients

Egg And Spinach Curry

11 ingredients

Ice Cream Shortcakes

9 ingredients

Smashed Potato Salad