Mushroom & Leek Bread Pudding

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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.

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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!

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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.

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this was fanstastic!!!! will make it all the time! as usual Ina you hit it out of the park!

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Oh, my goodness, this was fabulous. I left the pancetta out (I don't eat meat and used thyme instead of tarragon (soooooooo much easier to find in the stores this time of year!, but I still thought this dish was absolutely delicious. It was definitely the hit of the Thanksgiving table. I toasted the bread cubes and sauteed the leeks and mushrooms in advance, so all I had to do on Thanksgiving day was make the custard, soak the mixture, and bake the bread pudding. Easy peasy! Forget contessa -- Ina, you are a goddess!!

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I wanted something a little different this Thanksgiving for stuffing. I made this Mushroom and Leek Bread Pudding and it was the hit of the entire meal. Everybody wanted to take some home with them. This is the first year I've really been happy with my "stuffing." Will only make this in the future. Thanks, Ina.

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Made this for the first time tonight exactly as directed. It was spectacular! I received so many compliments! Very easy to do and looks lovely.

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When Ina's new cookbook FOOLPROOF came out, well, I danced for joy. She has been my go to inspiration for years. This year, I was so looking for something new. Now, I must admit, Sara Moulton's recipe for Parsly, Thyme, and Sage dressing is quite a keeper and a great traditional recipe, but, this one is Phenomenal! A Tasty Change. I had the bakery bake me a Rustic French Loaf 2 days prior to Thanksgiving. I trimmed most of the crust off, but, left some. The combinations of Sherry, Crimini Mushrooms, Tarragon and Gueyere Cheese is OFF THE CHAIN! I can see this as a side dish for any kind of bird, an Italian meal, or even a side with Steak! Ina has never let me down! Her classic renditions made over is what I live for in the kitchen! Thanks!

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I did a trial run of Thanksgiving recipes last night - this was amazing!!! I forgot to add the pancetta, but it honestly didn't even need it. It is my new favorite stuffing recipe by far and I got rave reviews from the family!! REALLY good!!

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Excellent! I used thyme vs tarragon and whole milk vs heavy cream. Definte keeper.