Barefoot Contessa | Mushroom & Leek Bread Pudding | Recipes

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 and 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