Mushroom Leek Bread Pudding recipes

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
• 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

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