Ina's Leek and Mushroom Bread Pudding

We served this dish over the holidays, but it certainly doesn't need to be limited to that time of year. It would be marvelous with chicken, pork chops or just about anything. Very rich but utterly delicious, which describes Ina's recipes in general, don't you agree?
I've been making a mushroom bread pudding for years (my dad's favorite) and while they appear similar on the plate, the flavor of Ina's 
recipe beats my old recipe by a mile.

Ina's Leek and Mushroom Bread Pudding
From Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute 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 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. 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 (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.


  1. Good morning, Barbara:)
    You know, I don't think I have ever enjoyed a savory bread pudding. With St. David's Day right around the corner, this would be a warming dish to celebrate the day. Love the touch of Sherry!

    Thanks so much for sharing, Barbara...

  2. A tasty combination! I love leeks. Such a great flavour.




  3. Like a fancy stuffing:) Sounds great!

  4. This would be a delightful addition to any holiday or family meal! I need an excuse to make these soon - maybe Easter!

  5. I have never had a savoury bread pudding. Love the use of leek and mushroom.

  6. Sounds divine. Anything with leeks, sherry and tarragon has to be good. I'll be trying this very soon Barbara.

  7. This looks delicious! I have never made bread pudding, but I would love to try this.

  8. Hi barbara, oh I bet this is a great one, you can never go wrong with Ina's recipes, looks divine.

  9. looks tasty fun to see a savory bread pudding

  10. i'm sure i'm weird, but i don't like mushrooms OR tarragon! i love a savory bread pudding, though, and that cheesy component is AWESOME.

  11. Oh this would be a nice way to dress up a roast chicken dinner.

  12. I like your delicious and testy ideas of food, thanks for sharing such useful information about both vegetarian and non-vegetarian food.
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  13. compliments that good this recipe is really inviting . Congratulations also to the other are really tasty . Cia we are united to your blog readers as well as still we follow the news ! Hello to the next There Think We Pg . ( Google translation )

  14. We are on the same page this week. Between Ina's and Thomas Keller's bread pudding I would be hard pressed to pick a winner. They are both delicious.

  15. I love the idea of a savory bread pudding and if Ina came up with it then it's bound to be wonderful.



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