Mushroom and Leek Bread Pudding

By csiegling

"You have to keep me away - I can't stop eating this"

Ingredients

• 6 cups (1/2-inch-diced) bread cubes, crusts removed
• 2 tablespoons good olive oil
• 1 tablespoons unsalted butter
• 2 ounces pancetta, small-diced
• 4 cups sliced leeks, white and green parts (4 leeks)
• 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
• 1 T choped fresh tarragon leaves
• 1/4 cups medium or dry shery
• salt and pepper
• 1/3 cups minced fresh flat-leaf parsley
• 4 extra large eggs
• 1 1/2 cups heavy cream
• 1 cup chicken stock
• 1 1/2 cups grated Gruyere cheese

Details

Servings 8
Preparation time 45mins
Cooking time 135mins

Preparation

Step 1

1. Preheat oven to 350 F. Spread bread cubes on a sheet pan and bake for 15-20 min, until lightly browned. Set aside

2. Meanwhile, heat the oil and butter in a large saute pan over medium heat. Add the pancetta and cook for 5 min until starting to brown.Stir in the leeks and cook over medium heat for 8-10 min, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 1/2 teaspoons pepper and cook for 10-12 min, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

3. 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 min to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2 - 3 quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45-50 min until the top is browned and the custard is set.