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.
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
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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.
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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.
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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.
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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.