Mushroom & Leek bread pudding
|Prep time||20 minutes|
|Cooking time||1 hour|
|Total time||1 hour, 20 minutes|
This dish is brilliant for feeding a crowd, serve with a green salad or pork chops.
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.
Recipe supplied by Ina Garten, barefootcontessa.com