Published: by Absolutely Recipes, in the recipes category.

Mushroom & leek bread pudding Recipe.

Ingredients:

5 Cups (1/2 inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tbsp Olive oil
1 tbsp Butter, unsalted
2 oz Pancetta, small diced
2 cups Leeks, white and light green parts only, washed, thinly sliced
1 Yellow onion, diced
1 lb Cremini mushrooms, stems trimmed and 1/4 inch-sliced
1 tbsp Fresh tarragon leaves, chopped
1/4 cup Medium or dry sherry
2 TSP Kosher salt
1 TSP Freshly ground black pepper
1/3 cup Minced flat leaf parsley
4 Large eggs
1 1/2 cups Heavy cream
1 cup Chicken stock
1 1/2 cups Gruyere cheese (6 oz), grated, divided

Recipe Instructions:

Preheat the oven to 350º fahrenheit.
Spread the bread cubes on a baking sheet and bake for 15 minutes, until very lightly browned.
Set aside.
Heat the oil and butter in a large sauté pan over medium heat.
Add the pancetta and cook for 5 minutes, until starting to brown.
Stir in the leeks and onion and cook over medium heat for 8 to 10 minutes, until the leeks are tender and onion is translucent.
Stir in the mushrooms, tarragon, sherry, salt and pepper, cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.
Remove from heat and stir in the parsley.
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 (13 x 9 x 2 inches).
Sprinkle with the remaining 1/2 cup Gruyere and bake for 40 to 45 minutes, until the top is browned and the custard is set.
Serve hot.

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