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Mushroom and Leek Bread Pudding
Ingredients
  • 6 cups(½-inch-diced) bread cubes from a rustic country loaf, crusts removed
  • 2 tablespoonsgood olive oil
  • 1 tablespoonunsalted butter
  • 2 ouncespancetta, small-diced
  • 4 cupssliced leeks, white and light green parts (4 leeks)
  • 1½ poundscremini mushrooms, stems trimmed and ¼-inch-sliced
  • 1 tablespoonchopped fresh tarragon leaves
  • ¼ cupmedium or dry sherry
  • kosher salt and freshly ground black pepper
  • ⅓ cupminced flat-leaf parsley
  • 4 extra-large eggs
  • 1½ cupsheavy cream
  • 1 cupchicken stock, homemade or store-bought
  • 1½ cupsgrated Gruyère cheese (6 ounces), divided
Steps
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