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Mushroom-Leek Bread Pudding |
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| Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. by Ina Garten. |
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| 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 pounds portobello mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
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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
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| Procedures: |
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 1 1/2 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.
Preheat the oven to 350o.
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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| Notes: |
2022-04-11: Lyd made a batch to go to the freezer for future meals.
2021-12-20: we used a ciabatta baguette and eliminated the pancetta from the recipe.
2019-10-21: Using ciabatta bread; 1.5 teaspoons of Chicken Better Than Bouillon was added to mushrooms and leeks, and another 1 teaspoon added to the egg mixture. Baked 30 minutes.
2018-08-08: Made with Challah. 5 pints went to the freezer.
2013-12-30: added to our cookbook.
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09/16/2022
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