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Mushroom & Leek Bread Pudding
Ingredients
  • 6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 ounces pancetta, small-diced
  • 4 cups sliced leeks, white and light green parts (4 leeks)
  • 1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • ¼ cup medium or dry sherry
  • Kosher salt and freshly ground black pepper
  • ⅓ cup minced fresh flat-leaf parsley
  • 4 extra-large eggs
  • 1½ cups heavy cream
  • 1 cup chicken stock, preferably homemade
  • 1½ cups grated Gruyère cheese (6 ounces), divided
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