Mushroom and Leek Bread Pudding

Name: Mushroom and Leek Bread Pudding
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 1 liters bread cubes (1/2-inch-diced), from a rustic country loaf, crusts removed; 237 milliliters chicken stock, preferably homemade; 680 grams cremini mushrooms, stems trimmed and 1/4-inch-sliced; 4 extra larges eggs; 79 milliliters minced fresh flat-leaf parsley; 1 Tbsp chopped fresh tarragon leaves; 170 grams 1/2 cups grated Gruyere cheese; 355 milliliters heavy cream; 10 servings Kosher salt and freshly ground black pepper; 946 milliliters sliced leeks, white and light green parts (4 leeks); 2 Tbsps good olive oil; 57 grams pancetta, small diced; 1 Tbsp unsalted butter

Mushroom and Leek Bread Pudding

This recipe serves 10. One serving contains 375 calories, 14g of protein, and 28g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. A mixture of olive oil, heavy cream, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Bread Cubes

Spread

Equipment you will use

Oven

Frying Pan

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

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

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 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

Ingredients you will need

Mushrooms

Pancetta

Tarragon

Parsley

Pepper

Sherry

Leek

Salt

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere.

Ingredients you will need

Chicken Stock

Gruyere

Cream

Egg

Equipment you will use

Mixing Bowl

Whisk

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-by-9-by-2-inches).

Ingredients you will need

Bread Cubes

Mushrooms

Bread