Mushroom & Leek Bread Pudding
INGREDIENTS
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6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed
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2 tablespoons good olive oil
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1 tablespoon unsalted butter
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2 ounces pancetta, small-diced
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4 cups sliced leeks, white and light green parts (4 leeks)
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1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced
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1 tablespoon chopped fresh tarragon leaves
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¼ cup medium or dry sherry
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Kosher salt and freshly ground black pepper
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1/3 cup minced fresh flat-leaf parsley
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4 extra-large eggs
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1½ cups heavy cream
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1 cup chicken stock, preferably homemade
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1½ cups grated Gruyère cheese (6 ounces), divided
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