Mushroom And Leek Bread Pudding

• 6 cups Bread cubes in 1/2 inch dice
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 2 ounces Pancetta, small dice
• 4 cups Sliced leeks
• 1-1/2 pounds Cremini mushrooms, sliced
• 1 tablespoon Chopped tarragon leaves
• 1/4 cup Medium dry sherry
• 1/3 cup Minced flat leaved parsley
• 4 Extra large eggs
• 1-1/2 cups Heavy cream
• 1 cup Chicken stock
• 1-1/2 cups Grated gruyere, divided

1. Preheat oven to 350F or 175C. Spread cubes on sheet pan and bake for 15 to 20 minutes.
2. Set cubes aside. Meanwhile, heat oil and butter in sauce pan over medium heat. Add pancetta, cook for 5 minutes. Stir in leeks and cook over medium heat for 8 to 10 minutes, until tender. Stir in mushrooms, tarragon, sherry salt and pepper and cook for 10 to 12 minutes until most of liquid evaporates. Off the heat, stir in parsley.
3. In mixing bowl, whisk eggs, cream, chicken stock and 1 cup of gruyere. Add the bread cubes to mushroom mixture. Set aside at room temperature for 30 minutes to allow bread to soak up liquid. Stir well and pour into 3-quart gratin dish. (13 x 9 x 2).
4. Sprinkle with remaining cheese and bake for 45 to 50 minutes, until browned and custard is set. Serve hot.

bread, olive oil, butter, leeks, cremini mushrooms, tarragon, sherry, parsley, eggs, heavy cream, chicken stock, gruyere

Taken from www.epicurious.com/recipes/member/views/mushroom-and-leek-bread-pudding-566732c6bfa70e2613fc48e9 (may not work)