Mushroom and Leek Bread Pudding

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

2 tablespoons good olive oil

1 tablespoons unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 ½ 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

1 ½ cups heavy cream

1 cup chicken stock, preferably homemade

1 ½ cups grated Gruyere cheese (6 ounces), divided

Directions at foodnetwork.com

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