Name: Ina Garten’s Mushroom and Leek Bread Pudding
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 6 cups bread cubes from a rustic country loaf (½ inch diced, crusts removed); 2 Tbsp olive oil; 1 Tbsp unsalted butter; 2 oz pancetta (small diced); 4 cups sliced leeks (white and light green parts, about 4 leeks); 1½ lb cremini mushrooms (stems trimmed and ¼ inch sliced); 1 Tbsp chopped fresh tarragon leaves; ¼ cup medium or dry sherry; Kosher salt; Freshly ground black pepper; ⅓ cup minced fresh flat leaf parsley; 4 extra large eggs; 1½ cups heavy cream; 1 cup chicken stock (preferably homemade); 1½ cups Gruyère cheese (grated, 6 oz, divided)

1

Searing the Beef

Can be assembled ahead and baked before serving.
Try substituting pancetta with bacon if preferred.
Works beautifully as a side dish for turkey, chicken, or roast beef.
Leftovers reheat well in the oven.

Notes

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 sauté 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.

3

Stir in the mushrooms, tarragon, sherry, 1 Tbsp salt, and 1½ tsp pepper. Cook for 10 to 12 minutes, stirring occasionally, until most of the liquid evaporates. Off the heat, stir in the parsley.

4

In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the 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.

5

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

Instructions

6 cups bread cubes from a rustic country loaf (½ inch diced crusts removed)

2 Tbsp olive oil

1 Tbsp unsalted butter

2 oz pancetta (small diced)

4 cups sliced leeks (white and light green parts about 4 leeks)

1½ lb cremini mushrooms (stems trimmed and ¼ inch sliced)

1 Tbsp chopped fresh tarragon leaves

¼ cup medium or dry sherry

Kosher salt

Freshly ground black pepper

⅓ cup minced fresh flat leaf parsley

4 extra large eggs

1½ cups heavy cream

1 cup chicken stock (preferably homemade)

1½ cups Gruyère cheese (grated 6 oz divided)

Mushroom & Leek Bread Pudding

Ina Garten

women chef with white background (3) (1).jpg

average rating is 5 out of 5

According to Ina Garten, better known as the Barefoot Contessa, stuffing inside a turkey often leads to a dry bird and soggy filling. Her solution is a savory bread pudding baked alongside the turkey, layered with pancetta, leeks, mushrooms, and Gruyère. The result is crusty on top, tender inside, and full of flavor. Even better, it can be assembled in advance and baked just before serving, a gift of ease when preparing a holiday feast.

Servings :

8

Calories:

Prep Time

30 min

Cooking Time

1 hr 10 min

Rest Time

0

Total Time

1 hr 40 min