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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.