Mushroom & Leek Bread Pudding

Name: Mushroom & Leek Bread Pudding
Prep time: 15 min
Cook time: 2 h
Yield: 8
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 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced; 1 tablespoon chopped fresh tarragon leaves; 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

Mushroom & Leek Bread Pudding was pinched from <a href="http://www.foodnetwork.com/recipes/ina-garten/mushroom-leek-bread-pudding-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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6 cups (1/2-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 tablespoons 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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1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced

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1 tablespoon chopped fresh tarragon leaves

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1/4 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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1 1/2 cups heavy cream

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1 cup chicken stock, preferably homemade

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1 1/2 cups grated Gruyere cheese (6 ounces), divided

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