Mushroom & Leek Bread Pudding
June 26, 2022
This make-ahead Mushroom & Leek Bread Pudding from Ina Garten is a great side dish for any holiday meal or brunch. Bread pudding is typically a dessert, but this is a savory version. It sits overnight in the refrigerator and is baked the next day.
- Prep: 10 mins
- Cook: 2 hrs 5 mins
- Yields: 8 - 10 Servings
Ingredients
6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced
1 tablespoon fresh tarragon leaves, chopped
Kosher salt and freshly ground black pepper
⅓ cup fresh flat-leaf parsley, minced
Directions
1Preheat the oven to 350° F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
2Meanwhile, heat the oil and butter in a large (12-inch) sauté 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 1½ teaspoons of pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
3In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup Gruyère. 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 2½-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
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