Ina Garten Mushroom Leek Bread Pudding Recipe
Try this Ina Garten Mushroom Leek Bread Pudding Recipe. It is the best way to make a fancy meal at home.
Ingredients
- 6 cups of crusty bread cut into cubes.
- 1 pound of cremini mushrooms sliced.
- 3 large leeks white parts only, cleaned and sliced.
- 1/4 cup of unsalted butter.
- 3 cups of whole milk.
- 3 large eggs.
- 1 cup of heavy cream.
- 1 cup of grated Gruyère cheese.
- 1 tablespoon of fresh tarragon chopped.
- Salt and black pepper to taste.
Instructions
Prep the Oven
- Heat your oven to 350°F before you start. Grease your baking dish with butter.
Sauté the Leeks
- Melt butter in the skillet over medium heat. Cook leeks for ten minutes until very soft.
Brown the Mushrooms
- Add the sliced mushrooms to the skillet. Cook until they are dark and juices disappear.
Toast the Bread
- Put bread cubes on a pan in the oven. Bake for five minutes until they are dry.
Make the Custard
- Whisk milk, cream, and eggs in the bowl. Add salt, pepper, and fresh tarragon.
Mix the Filling
- Add the toasted bread and veggies to the bowl. Stir in half of the Gruyère cheese.
Fill the Dish
- Pour the mixture into your greased baking dish. Let it sit for ten minutes to soak.
Bake the Pudding
- Top with the remaining cheese. Bake for 45 to 50 minutes until golden.
Notes
- Clean leeks very well. Sand often hides inside the layers of leeks.
- Use crusty French bread. Soft white bread will get too mushy.
- Let it soak. Waiting ten minutes helps the bread absorb the custard.
- Use fresh tarragon. It gives the dish a very fancy French taste.
- Don't overcook the eggs. Bake until the center is just set.
- Sauté mushrooms in batches. This helps them brown instead of steaming.