Ina Garten's Mushroom & Leek Bread Pudding

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Pam

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6 cups ½-inch (12-mm) diced bread cubes from a rustic country loaf, crusts removed

2 Tbs. good olive oil

1 Tbs. unsalted butter

2 oz. (60 g) pancetta, finely diced

4 cups (12 oz./375 g) sliced leeks, white and light green parts (about 4 leeks) (see note below)

1 ½ lb. (750 g) cremini mushrooms, stems trimmed and sliced ¼ inch (6 mm) thick

1 Tbs. chopped fresh tarragon leaves

¼ cup (2 fl. oz./60 ml) medium or dry sherry

1 Tbs. kosher salt

1 ½ tsp. freshly ground black pepper

⅓ cup (½ oz./15 g) minced fresh flat-leaf parsley

4 extra-large eggs

1 ½ cups (12 fl. oz./375 ml) heavy cream

1 cup (8 fl. oz./250 ml) chicken stock, preferably homemade

1 ½ cups (6 oz./185 g) grated Gruyère cheese

Directions at williams-sonoma.com

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