mushroom & leek bread pudding

This Mushroom & Leek Bread Pudding. So amazing. Imagine your tried and true recipe for bread stuffing taken to the next level. Or two.

And with this dish, I am able to offer it to my gluten-free daughter & granddaughter, my vegetarian son & daughter-in-law and everyone else at the table. The finished dish is so full of flavor and texture …you’d never guess that it is vegetarian and gluten-free.

Just keep in mind that you can easily replace a few key ingredients if those issues are of no concern to you and your guests. That’s why we like to sometimes call it Gluten-Free (Or Not) Mushroom & Leek Bread Pudding.

Full credit for this recipe must go to Ina Garten. It is featured in her cookbook, Barefoot Contessa Foolproof.  Ina directs you to use pancetta in the mix, which would certainly be delicious. So would the addition of sausage. In her version, she uses chicken stock. I’ve replaced that with vegetable broth. So many possibilities. All of them good.

Before we get too far, let’s work on toasting the bread cubes…

• Preheat the oven to 350°F.
• Choose a hearty bread & cut into half-inch cubes.
• Spread the bread cubes on a sheet pan.
• Bake for 15 to 20 minutes, until lightly browned.
• Set aside.

I sometimes use a good-quality gluten-free white bread that is stocked in my grocer’s freezer …Canyon Bakehouse GF Mountain White Bread. The top crust is a bit chewy (which I normally like) but for this recipe, I remove that before cubing the bread.

Or I’ll make a loaf or two of my Everyday No-Knead Peasant Bread to use for this dish. As long as I use Organic Non-GMO Sunrise Flour or Imported Italian Caputo Flour in the mix, my gluten-sensitive family members can enjoy it with no ill effects.

After a brief stint in the oven, the bread cubes should have crisped up with just a slight golden tone on the edges.

Here’s a full list of ingredients you’ll need for this deliciousness…

• Toasted bread cubes – Made with hearty white bread, regular or gluten-free, cut into half-inch cubes.
• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. Of course, you could use regular olive oil or any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
• Leeks – Sliced white & light green parts only. Always soak your chopped leeks to be sure all of the grit is removed.
• Cremini mushrooms – Stems trimmed, cut into quarter-inch slices.  Cremini mushrooms, also known as baby-portobello mushrooms, have a meaty texture and smoky, earthy flavor that shines through. If you prefer a more mild flavor, white button mushrooms would be a good choice.
• Fresh tarragon leaves – Chopped. Tarragon is a fragrant herb with a unique, slightly sweet, and subtly anise-like flavor. A key ingredient in this dish, it is highly recommended that you use the fresh herb here.
• Medium or dry sherry – Used to impart a sweet nutty taste, although the drier the sherry, the less sweet it will be. For a non-alcoholic substitute, use apple cider vinegar. If replacing a sweet sherry, add a pinch of sugar to the apple cider vinegar.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 
• Freshly ground black pepper 
• Fresh parsley – The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. Save some to sprinkle over the bread pudding when serving.
• Eggs – Extra-large eggs (chilled or at room temperature) are used in this recipe. If your eggs are on the small side, you may want to add one extra.
• Heavy cream – Although you can use either heavy cream or whipping cream, heavy cream is recommended for its slightly higher fat content.
• Vegetable or chicken broth – If you want to make this dish for your vegetarian loved ones, a flavorful well-seasoned base of vegetable broth or stock will work well. Otherwise, chicken broth or Homemade Chicken Stock can be used to add another layer of flavor. When making this dish for my Thanksgiving feast, I always use my Homemade Roasted Turkey Stock that I have stashed away in the freezer.
• Gruyère cheese – Freshly grated or shredded. Gruyère has a strong complex flavor profile, with notes of nuts, fruit, and a hint of earthiness. The firm, dense texture lends well to grating and melting. 

Let’s get the veggies prepped for your Mushroom & Leek Bread Pudding.

Leeks tend to be loaded with sandy soot, so I always give them a good soak after slicing …along with several rinses.

• Heat the oil and butter in a large (12-inch) sauté pan over medium heat.
• Add the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender.
• Stir in the mushrooms, tarragon, sherry, salt, and pepper.
• Cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally.
• Remove from the heat, stir in the parsley.

Speaking of sherry, everyone may not have that in their pantry. Not to worry …you could always substitute with dry white wine.

Or if you prefer to keep this non-alcoholic, some unfiltered apple cider would do the trick. Here’s a good reference for you featuring additional substitutions.

• In a large mixing bowl, whisk together the eggs, cream, vegetable broth, and one cup of the shredded Gruyère.
• Add the toasted 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. 

The perfect addition to your spread …Mushroom & Leek Bread Pudding.

After hanging out in the oven for about 45 minutes, you are presented with this amazingly flavorful upgraded “bread stuffing.”

If you want to enjoy this with your turkey feast, I realize that oven real-estate can be limited. Bake this up the day before or morning of your big dinner. As the turkey is resting, cover in foil and pop this in a 325°F oven to reheat.

4 from 2 votes

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mushroom & leek bread pudding

Loosely adapted from Ina Garten in Barefoot Contessa Foolproof: Recipes You Can Trust

Try this for your gluten-free and vegetarian friends.  Rich, flavorful and full of texture.

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Resting Time 30 minutes

Total Time 2 hours 30 minutes

Servings 8 servings

Author Rosemary Stelmach

Ingredients

• 6 cups 1/2-inch-diced hearty regular or gluten-free bread cubes, top crust removed (about 12 ounces)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cups sliced leeks, white and light green parts only (3-4 leeks / about 16 ounces)
• 1 1/2 pounds cremini mushrooms, stems trimmed & cut into 1/4-inch slices
• 1 tablespoon chopped fresh tarragon leaves
• 1/4 cup medium or dry sherry (see recipe notes)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley
• 4 extra-large eggs
• 1 1/2 cups heavy cream
• 1 cup vegetable broth or stock (or chicken broth or stock)
• 1 1/2 cups grated Gruyere cheese, divided (6 ounces)

Instructions

1. Preheat the oven to 350°F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

2. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, salt, and pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from the heat, stir in the parsley.

3. In a large mixing bowl, whisk together the eggs, cream, vegetable broth, and one cup of the shredded Gruyère. 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.  

4. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of shredded Gruyère and bake for 45 to 50 minutes, or until the top is browned and the custard is set. Serve hot.

Recipe Notes

Substitutes for Dry Sherry - If you don't have sherry on your pantry shelf, check this list for suitable substitutions.

 

 

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

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