gluten free mushroom leek bread pudding

Ingredients

• 6 cups 1/2-inch-diced gluten-free bread cubes, top crust removed (12 ounces)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cups sliced leeks, white & light green parts only (3-4 leeks / 16 ounces)
• 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
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley
• 4 extra large eggs
• 1 1/2 cups heavy cream
• 1 cup vegetable broth, preferably homemade
• 1 1/2 cups grated Gruyere cheese, divided

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