Mushroom & Leek Bread Pudding

Total Time:
2 hr 15 min
15 min
2 hr

8 to 10 servings

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

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

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 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

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 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Buy the book here.

Photograph by Steve Giralt

View All

Cooking Tips
More Recipes and Ideas
4.7 35
Enjoyed it. Used Italian whole wheat bread, but I think it would have probably been better with white loaf, if you can't find rustic. I never prepared leeks before but you cut it lengthwise and then cut it up and down. So it's a square, not diced but about a half inch all around. Saved some of the juice from the mushrooms because my bread after putting in the custard, still needed to be a little more wet. So don't throw that juice away. And don't worry if all the liquid doesn't evaporate from the sauteeing of the mushroom and leeks. All of mine wouldn't evaporate. So I scooped it out and set it aside to use. But followed the recipe. I loved the tarragon and seasoning. Thanks for the great recipe! item not reviewed by moderator and published
Yes! item not reviewed by moderator and published
I have been trying to find a recipe to replace "in the bird" stuffing, this does it and more. You can make it ahead, just leave the cheese off of the top until you reheat. Just delicious!!!!! item not reviewed by moderator and published
I made the mistake of presenting this to others before test driving the recipe. I made this exactly as is was written & baked it as written. I was embarrassed that I brought this to a friends Thanksgiving celebration 2014, no one complimented it at all and silence speaks volumes. My friends normally rave when I make something they like, and I heard crickets.... As soon as I tasted it I realized It was very soggy, slimy and wet in texture which ruined it. The mouthfeel was terrible and the cheese didn't seem to belong in the dish. The flavor was sort of ok but nothing amazing. I expected this to be great because 'it sounded so good on paper' with the mushrooms, leeks & pancetta & all, but I was disappointed. I've tried others of Ina's recipes that have been fantastic & I own a few of her books, rarely do her recipes ever disappoint, but sadly this one did. I made amazing liqure infused bittersweet chocolate truffles for desert and was able to redeemed myself with my friends lol. item not reviewed by moderator and published
This recipe was a hit for Thanksgiving. My husband actually made the rustic bread and he said it was a really easy bread to make. The only thing I changed was using bacon instead of pancetta. The ingredients marry so well. We didn't have a very large crowd, so I had a little bit left over...and let me tell you - this is even better the next day! The flavors pop and are even that much better. Will certainly keep this on the holiday staples list. item not reviewed by moderator and published
Everyone LOVED this dish at Thanksgiving and asked for the recipe. This is absolutely a keeper. It easily served 10 people at dinner. Two alterations: 1) I used 4 oz of pancetta because that was how much my package contained...and there's no such thing as too much pancetta; 2) I cut the salt back to just 1 tsp because my cooking sherry has sodium and the extra pancetta added salt - it was seasoned just right. I also know that Ina's recipes are generally too salty for me (and I love salt). It's a pricey recipe, but it is worth it. People will be talking about this recipe!! item not reviewed by moderator and published
Has anyone made this ahead of time and reheated for Thanksgiving? We only have one oven... pretty sure the bird gets priority. item not reviewed by moderator and published
Absolutely delicious! I couldn't find fresh tarragon but had fresh sage and used that instead. Really outstanding recipe. I will make this again! item not reviewed by moderator and published
this was delicious; most of her recipes are. the only change i would make would be to increase the amount of tarragon a tad and to decrease the salt. it's a keeper! item not reviewed by moderator and published
This is the best Thanksgiving side dish I've ever tasted. I made it last year for Thanksgiving and then made it for Christmas dinner as well. It's flavorful and delicous! item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes