Gluten-Free Mushroom & Leek Bread Pudding Recipe

Name: Gluten-Free Mushroom & Leek Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups 1/2-inch-diced gluten-free bread cubes, top crust removed (12 ounces); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cups sliced leeks, white & light green parts only (3-4 leeks / 16 ounces); 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced; 1 tablespoon chopped fresh tarragon leaves; 1/4 cup medium or dry sherry; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/3 cup chopped fresh parsley; 4 extra large eggs; 1 1/2 cups heavy cream; 1 cup vegetable broth, preferably homemade; 1 1/2 cups grated Gruyere cheese, divided

Servings: persons

6 cups 1/2-inch-diced gluten-free bread cubes, top crust removed (12 ounces)
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cups sliced leeks, white & light green parts only (3-4 leeks / 16 ounces)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley
4 extra large eggs
1 1/2 cups heavy cream
1 cup vegetable broth, preferably homemade
1 1/2 cups grated Gruyere cheese, divided

1
Preheat the oven to 350u00b0F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
2
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, salt, and pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from the heat, stir in the parsley.
3
In a large mixing bowl, whisk together the eggs, cream, vegetable broth, and 1 cup of the shredded 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.
4
Stir well and pour into a 21/2 to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of shredded Gruyere and bake for 45 to 50 minutes, or until the top is browned and the custard is set. Serve hot.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups 1/2-inch-diced gluten-free bread cubes, top crust removed (12 ounces), 2 tablespoons olive oil, 2 tablespoons unsalted butter, 4 cups sliced leeks, white & light green parts only (3-4 leeks / 16 ounces), and more.

Yes, Gluten-Free Mushroom & Leek Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Mushroom & Leek Bread Pudding

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