Mushroom & Leek Bread Pudding

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Amazing. Fantastic. I also used bacon instead of pancetta. Note: Just make sure you wash your leeks REALLY well. Leeks are really dirty all between the layers. Halve the leek lengthwise, slice it up, and submerge it all in a bowl of cold water. Swish it around and then pull the leeks out and place in a colander (don't pour them out with the water - all the dirt will have settled at the bottom and will just end up back on the leeks if you do.

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This was simply fantastic. I think next time I'll use a more rustic loaf and leave the crust on the bread cubes. My mom made this with the addition of pork sausage, and that was very good as well. I'll probably do that as a make-ahead casserole for Christmas morning.

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This was really easy to make and it came out very light and fluffy. I made 1/2 recipe to test out, and used Jasrlberg cheese instead of the Gruyere. This is going to be something I will make again and again.

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My husband and I really enjoyed this recipe. I followed the recipe except I used large eggs instead of extra large and used bacon in place of the pancetta (forgot to buy it. I only made a half recipe since it was just the two of us and we still have enough to warm over for another meal. Next time I will use fresh thyme instead of tarragon, will use bacon in place of pancetta and will stir all of the Gruyere into the dish rather than sprinkling half on top. Thanks Ina - this is a nice substitute for bread dressing.

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This was not a hit at my house tonight. It wasn't horrible and it wasn't anything special. It was just okay. It was a lot of work and I will not make it again. Ina is one of my favorites on FN and 99% of her recipes rock usually, so I'm pretty surprised. I am hopeful that the rest of her recipes in the new cookbook are going to be awesome. Can't wait to buy it!!!