Mushroom & Leek Bread Pudding

|This dish is brilliant for feeding a crowd served with a green salad or pork chops.|leek parsley|40 g bread cubed no crusts1 tablespoon unsalted butter50 g pancetta1 tablespoon olive oil4 leeks1.2 kg mushrooms1 bunch of tarragon30 ml dry sherry4 eggs5 tablespoon fresh parsely minced600 mg double cream250 mg chicken stock170 g gruyere|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.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.In a large mixing bowl whisk the eggs cream chicken stock and …” 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.|20.00 minutes|8|Barefoot Contessa