Thanksgiving Brunch Slow Cooker Leek, Herb & Mushroom Bread Pudding
I will share a truth with you. This recipe isn’t just for Thanksgiving. A cheesy, decadent bread pudding is such a delicious comfort food that hits the spot for any Saturday brunch and Sunday supper.
Zen’s slow cooker leek, herb and mushroom bread pudding is an adaptation of Ina Garten’s original recipe in Barefoot Contessa FOOLPROOF.
As I began typing this Thanksgiving post a photograph popped up in our Facebook feed with a memory from 7 years ago today.
Meg and I took this same recipe to Williams Sonoma in Lake Forest on one 
cold and sunny winter morning for our first ever in-store slow cooker demonstration “Re-invent your slow cooker”
The new addition to the recipe is our Provencale blend (see offer below) which is a blend of Mediterranean herbs including parsley, rosemary and a hint of orange. We love to keep the fresh tarragon for a touch of anise but it’s ok to leave it out.
If you begin Thanksgiving day with this you can be forgiven for leaving out the stuffing later. Or simply add this as a sinful side. Substitutions include small pieces of Italian sausage instead of mushrooms. Make it vegetarian and leave out the pancetta.
We hope that however your plans settle this Thanksgiving you enjoy a peaceful and happy day.
FREE SPICE BLENDS!
We’re gifting you free Coq au Vin and Provençale spice blends this month (one time offer) *when customers purchase one other item at thezenofslowcooking.com . You must ADD the Coq au Vin and the Provencale to your cart while shopping, and use ZENGIFT promo code at checkout to receive them for free. (while supplies last)
Leek, Herb, & Mushroom Bread Pudding
Ingredients
- non stick spray
- 6 cups *stale bread from a rustic country loaf 1″ pieces
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 oz pancetta or bacon small-diced
- 4 cups 2 large leeks, washed, white & light green parts sliced
- 8 oz cremini / bella or mixed mushrooms stems trimmed and 1/4-inch-sliced
- 1/4 cup sherry
- 1 tbsp chopped fresh tarragon optional
- Provencale blend
- 1/2 tsp salt
- 4 eggs large
- 1 1/2 cups heavy cream
- 1 cup chicken stock
- 1 1/2 cups Gruyere cheese shredded
Instructions
Slow Cooker
- 1) Spray the insert of the slow cooker 2) Add the bread pieces to the slow cooker (*if you don't have stale bread, spread the bread cubes on a baking sheet and bake for 10 minutes until browned.) F) 3) Heat the olive oil on medium in a large sauté pan 4) Add the bacon / pancetta pieces and sizzle gently for 3 minutes 5) Add the leeks & mushrooms to the bacon and soften for a further 3 minutes 6) Transfer the mixture to the slow cooker 7) Pour the sherry over the bread; add the tarragon, Provencale blend, salt and stir 8) In a large bowl or jug whisk the eggs; stir in the cream, broth and 1 cup of the Gruyère 9) Pour the egg mixture over the ingredients in the slow cooker 10) Stir, cover and cook on HIGH for 2 hours or LOW for 4 hours 11) Remove the lid, add the remaining 1/2 cup Gruyère & pop under a broiler until the cheese bubbles
Oven Cook
- 1) Preheat the oven to 350 degrees Farenheit. 2) Spread the bread cubes on a baking sheet and bake for 10 minutes until browned 3) Heat the olive oil on medium in a large sauté pan 4) Add the bacon / pancetta pieces and sizzle gently for 3 minutes 5) Add the leeks & mushrooms to the bacon and soften for a further 3 minutes 6) Pour the sherry over the bread; add the tarragon, Provencale blend, salt and stir. 7) In a large mixing bowl whisk the eggs; stir in the cream, broth and 1 cup of the Gruyère 8) Add the bread and mushroom / leek mixture to the bowl with the egg mixture. 9) Stir & pour into a medium sized gratin dish (12" x 12" x 2"), top with the remaining 1/2 cup Gruyère. 10) Bake for 40 minutes at 350 degrees f.
Zen Moment
“Patience attracts happiness; it brings near that which is far.” – Swahili Proverb
