Mushroom Leek Bread Pudding


Prep time: 
20 minutes


This dish is brilliant for feeding a crowd, serve with a green salad or pork chops.


  • 40g bread cubed, no crusts
  • 1 tablespoon unsalted butter
  • 50g pancetta
  • 1 tablespoon olive oil
  • 4 leeks
  • 1.2 kg mushrooms
  • 1 bunch of tarragon
  • 30ml dry sherry
  • 4 eggs
  • 5 tablespoon fresh parsely, minced
  • 600 mg double cream
  • 250 mg chicken stock
  • 170g gruyere


  1. Preheat the oven to 180C/350F/gas mark 4. Spread the bread on a baking sheet and bake for 20 minutes until lightly browned. Set aside.
  2. Heat oil and butter over a medium heat. Add the pancetta and fry for 5 minutes, add the leeks and cook until tender. Add mushrooms, tarragon, sherry, 1 tbsp salt, and 1½ tsp pepper and cook for 10-12 minutes, until most of the liquid evaporates, stirring now and then. Take off the heat, then stir in the parsley.
  3. In a large mixing bowl, whisk the eggs, cream, chicken stock, and ⅔ of the gruyere. Add the bread and mushroom mix, stirring well. Set aside for 30 minutes. Stir well and pour into a large baking dish. Sprinkle with the remaining gruyere and bake for 45-50 minutes, until the top is browned. Serve hot.


Photo Credit: Jonny Hughes @jonny2love
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