Mushroom and Leek Bread Pudding

• 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removedbread
• 2 tablespoons good olive oilolive-oil
• 1 tablespoons unsalted butterbutter
• 2 ounces pancetta, small-dicedpancetta
• 4 cups sliced leeks, white and light green parts (4 leeks)leek
• 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-slicedmushroom
• 1 tablespoon chopped fresh tarragon leavestarragon
• 1/4 cup medium or dry sherrysherry
• Kosher salt and freshly ground black peppersalt-and-pepper
• 1/3 cup minced fresh flat-leaf parsleyparsley
• 4 extra-large eggsegg
• 1 1/2 cups heavy creamheavy-cream
• 1 cup chicken stock, preferably homemadechicken-stock
• 1 1/2 cups grated Gruyere cheese (6 ounces), dividedgruyere

1. 01Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
2. 02Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
3. 03In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. 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. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Calories

398 kcal

Protein

15 g

Fat

28 g

Saturated fat

14 g

Carbs

22 g

Fiber

2 g

Sugar

6 g

Sodium

563 mg

Cholesterol

150 mg

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