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    You are in: Home / Recipes / Mushroom & Leek Bread Pudding Recipe
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    Mushroom & Leek Bread Pudding

    Mushroom & Leek Bread Pudding. Photo by CindiJ

    1/1 Photo of Mushroom & Leek Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    45 mins

    50 mins

    CindiJ's Note:

    I watched Ina Garten make this on the Today show a few weeks before Christmas 2013 and immediately was intrigued. I made this on Christmas and was met with great reviews from all that tried it. This is a savory bread pudding (like dressing), NOT a dessert!! *I did make leaving the crust on the bread for added texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
    2. 2
      Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don’t put mushrooms in water; wipe them with a clean, damp sponge.
    3. 3
      Meanwhile, heat the oil and butter in a large (12-inch) 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. Stir in the mushrooms, tarragon, sherry, 1.
    4. 4
      tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
    5. 5
      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. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Mushroom & Leek Bread Pudding

    Serving Size: 1 (344 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 870.2
     
    Calories from Fat 308
    35%
    Total Fat 34.2 g
    52%
    Saturated Fat 17.3 g
    86%
    Cholesterol 192.2 mg
    64%
    Sodium 1057.4 mg
    44%
    Total Carbohydrate 108.8 g
    36%
    Dietary Fiber 5.4 g
    21%
    Sugars 8.2 g
    33%
    Protein 34.1 g
    68%

    The following items or measurements are not included:

    pancetta

    fresh tarragon leaves

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