Mushroom And Leek Bread Pudding Recipes

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MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Categories     side-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14

6 cups bread cubes (1/2-inch-diced), from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoon 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)

Steps:

  • 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 1 1/2 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-by-9-by-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.

MUSHROOM AND LEEK BREAD PUDDING



Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.

MUSHROOM & LEEK BREAD PUDDING



Mushroom & Leek Bread Pudding image

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.

Provided by CindiJ

Categories     Grains

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 cups country bread, crusts removed (1/2-inch diced)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ounces pancetta, diced small
4 cups leeks, white and light green parts (4 leeks, sliced)
1 1/2 lbs cremini mushrooms (stems trimmed and 1/4-inch sliced)
1 tablespoon fresh tarragon leaves (chopped)
dry sherry
kosher salt
fresh ground black pepper
1/3 cup fresh flat-leaf parsley (minced)
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups gruyere cheese, divided (6 ounces)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 870.2, Fat 34.2, SaturatedFat 17.3, Cholesterol 192.3, Sodium 1057.5, Carbohydrate 108.9, Fiber 5.5, Sugar 8.3, Protein 34.1

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