Mushroom & Leek Bread Pudding Recipe

Name: 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) bread cubes from a rustic country loaf, crusts removed; 2 tablespoons good olive oil; 1 tablespoon unsalted butter; 2 ounces pancetta, small-diced; 4 cups sliced leeks, white and light green parts (4 leeks); 11/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced; 1 tablespoon chopped fresh tarragon leaves; 1/4 cup medium or dry sherry; Kosher salt and freshly ground black pepper; 1/3 cup minced fresh flat-leaf parsley; 4 extra-large eggs; 11/2 cups heavy cream; 1 cup chicken stock, preferably homemade; 11/2 cups grated Gruyere cheese (6 ounces), divided

Servings: persons

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
11/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
11/2 cups heavy cream
1 cup chicken stock, preferably homemade
11/2 cups grated Gruyere cheese (6 ounces), divided

1
Preheat the oven to 350 degrees. 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 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- teaspoons pepper and cook for 10 to 12 minutes, 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 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 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
4
Can be made a day ahead - bring to room temperature before baking.

2231

kcal

Calories

192

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) bread cubes from a rustic country loaf, crusts removed, 2 tablespoons good olive oil, 1 tablespoon unsalted butter, 2 ounces pancetta, small-diced, and more.

Yes, 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.

Mushroom & Leek Bread Pudding

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