Photo: Mushroom & Leek Bread Pudding Recipe
Ingredients
- 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
Directions
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.
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Photograph by Steve Giralt
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By The Omnivore
New York, NY
on May 07, 2013
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I made this dairy-free and vegetarian by leaving out the pancetta and substituting coconut oil for the butter and coconut milk for the heavy cream. It was really great! Next time I'd just toast the bread crumbs a little less; mine got burnt.
By pendp_7825945
palm city, FL
on January 06, 2013
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Made this last night. Oh my goodness! It was amazing. Granted, it's a little time consuming to make but oh so worth it. I made it exactly as the recipe. Not sure I'd want to chance altering it in any way. The pancetta adds alot of saltiness so you may want to leave that out if you like things less salty tasting. I plan to make this next Thanksgiving and forget about my tired old cornbread dressing. Thanks Ina!
By karenfar
Huntington Beac...
on December 29, 2012
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I made this for Christmas Day and everyone loved it - soooo good!! I misread the recipe so had to hurry the process. I cooked/combined the ingredients to the eggs. I then mixed the eggs, etc and poured over the bread/mushroom mixture within 10 minutes it was in the oven for 45 minutes and it turned out perfectly. I did add all the cheese to the mixture not as a topping.
Read all 15 reviews