TOMATO BREAD PUDDING RECIPES

Name: Mushroom and Leek Bread Pudding
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 to 10 servings
Ingredients: 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

MUSHROOM AND LEEK BREAD PUDDING RECIPE | INA GARTEN | F…

Mushroom and Leek Bread Pudding Recipe | Ina Garten | F… image

Provided by Ina Garten

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

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.

16 STALE BREAD RECIPES TO USE IT UP – THE KITCHEN COMMUNITY

16 Stale Bread Recipes to Use It Up – The Kitchen Community image

When you live alone or have a small household, it can be tricky to eat an entire loaf of bread before it goes stale. This can increase your food wastage, and leave you feeling frustrated every time you have to throw a perfectly good loaf of bread away because you’ve not eaten it in time.

Provided by Cassie Marshall

Ingredients

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