Barefoot Contessa | Mushroom & Leek Bread Pudding

Name: Barefoot Contessa | Mushroom & Leek Bread Pudding
Ingredients: 6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed; 2 tablespoons good olive oil; 1 tablespoon unsalted butter; 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 chopped fresh tarragon leaves; 1/4 cup medium or dry sherry; Kosher salt; freshly ground black pepper; 1/3 cup minced fresh flat-leaf parsley; 4 extra-large eggs; 1½ cups heavy cream; 1 cup chicken stock, preferably homemade; 1½ cups grated Gruyère cheese (6 ounces), divided

barefootcontessa.com

Mushroom & Leek Bread Pudding from Barefoot Contessa. Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20…

Keywords

cook
minutes
bake
cubes
bread
medium
heat
leeks
sherry
stir
allow
tablespoon
gruyère
stock
cups

View full recipe on barefootcontessa.com

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