Mushroom & Leek Bread Pudding
Think stuffing, but richer, cheesier, and way more impressive. This make-ahead Mushroom & Leek Bread Pudding brings the cozy, crowd-pleasing vibes.
Ingredients
- 6 cups cubed artisan bread (crusts are OK)
- 4 ounces pancetta, diced into small pieces
- 4 cups thinly sliced leeks, white and light green parts only (cleaned - see tip below)
- 24 ounces cremini mushrooms, thinly sliced
- 1 tablespoon fresh thyme leaves (or fresh tarragon leaves)
- 1 ¼ cups chicken stock, divided
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ⅓ cup chopped fresh flat leaf parsley
- 4 large eggs, room temperature
- 1 ½ cups half and half
- 6 ounces grated Gruyère cheese, divided
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Instructions
- Preheat oven to 350°F.
- Spread bread cubes on a cookie sheet and bake for 15-20 minutes or until slightly browned. Set aside.6 cups cubed artisan bread (crusts are OK)
- Meanwhile, heat a large skillet or dutch oven over medium heat. Add the pancetta and cook for 5 minutes or until starting to brown.4 ounces pancetta,
- Stir in the leeks and continue cooking over medium heat for 8 to 10 minutes, until the leeks are tender.4 cups thinly sliced leeks, white and light green parts only (cleaned - see tip below)
- Stir in the mushrooms, thyme, ¼ cup chicken stock, 1 teaspoon salt and ¾ teaspoon pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from the heat and stir in the parsley. Cool slightly.24 ounces cremini mushrooms, , 1 tablespoon fresh thyme leaves, 1 ¼ cups chicken stock, , 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, ⅓ cup chopped fresh flat leaf parsley
- In a large mixing bowl, whisk together the eggs, cream and remaining 1 cup chicken stock. Stir in ⅔ of the cheese. Add the bread cubed and slightly cooled mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. (Note: you can tightly cover and refrigerate this overnight if not cooking right away.)4 large eggs, , 1 ½ cups half and half, 6 ounces grated Gruyère cheese,
- Stir the bread mixture again before pouring into a greased 9x13" pan or a 2.5-quart gratin dish. Sprinkle with the remaining cheese and bake for 45-50 minutes or until the top is browned and the liquid is set. Allow to cool for 5-10 minutes before serving.6 ounces grated Gruyère cheese,
Notes
Ingredient notes:
- Bread - Use a dense artisan loaf (I used sourdough).
- Pancetta - Can't find pancetta? Bacon works, too.
- Gruyère cheese - My favorite cheese in this dish, but an aged Swiss can also be used.
Make-Ahead Instructions:
Prepare the bread pudding through the step 6, where you soak the bread in the custard mixture. Cover tightly and refrigerate overnight. Bring to room temperature 30 minutes before baking. Uncover, sprinkle with remaining cheese and bake as directed.How to Clean and Slice Leeks:
- Trim root ends and dark green tops; keep white + light green parts.
- Slice in half lengthwise, then thinly slice into half-moons.
- Soak slices in a bowl of cold water. Agitate gently; grit will fall to the bottom.
- Scoop leeks out, drain in a colander or dry on paper towels.
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Nutrition
Serving: 1gCalories: 356kcalCarbohydrates: 25gProtein: 18gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 132mgSodium: 500mgPotassium: 680mgFiber: 2gSugar: 7gVitamin A: 1481IUVitamin C: 11mgCalcium: 337mgIron: 3mg
Nutrition info not guaranteed to be accurate.
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