Name: Slow Cooker Leek, Herb & Mushroom Bread Pudding
Ingredients: non stick spray; 6 cups *stale bread from a rustic country loaf, 1" pieces; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 oz pancetta (or bacon) small-diced; 4 cups (2 large) leeks, washed, white & light green parts sliced; 8 oz cremini / bella or mixed mushrooms, stems trimmed and 1/4-inch-sliced; 1/4 cup sherry; 1 tbsp chopped fresh tarragon (optional); Provencale blend; 1/2 tsp salt; 4 eggs (large); 1 1/2 cups heavy cream; 1 cup chicken stock; 1 1/2 cups Gruyere cheese, shredded

All recipes

Jane

Servings:

1 Rating

Ingredients

non stick spray
6 cups *stale bread from a rustic country loaf, 1" pieces
2 tbsp olive oil
1 tbsp unsalted butter
2 oz pancetta (or bacon) small-diced
4 cups (2 large) leeks, washed, white & light green parts sliced
8 oz cremini / bella or mixed mushrooms, stems trimmed and 1/4-inch-sliced
1/4 cup sherry
1 tbsp chopped fresh tarragon (optional)
Provencale blend
1/2 tsp salt
4 eggs (large)
1 1/2 cups heavy cream
1 cup chicken stock
1 1/2 cups Gruyere cheese, shredded

Instructions

Slow Cooker 1) Spray the insert of the slow cooker 2) add the bread pieces to the slow cooker (*if you don't have stale bread, toast the pieces in the oven at 350 degrees F) 3) Heat the olive oil on medium in a large sauté pan 4) Add the bacon / pancetta pieces and sizzle gently for 3 minutes 5) Add the leeks & mushrooms to the bacon and soften for a further 3 minutes 6) Transfer the mixture to the slow cooker 7) Pour the sherry over the bread; add the tarragon, Provencale blend, salt and stir 8) In a large bowl or jug whisk the eggs; stir in the cream, broth and 1 cup of the Gruyère 9) Pour the egg mixture over the ingredients in the slow cooker 10) Stir, cover and cook on HIGH for 2 hours or LOW for 4 hours
Oven Cook 1) Preheat the oven to 350 degrees Farenheit. 2) Spread the bread cubes on a baking sheet and bake for 10 minutes until browned 3) Heat the olive oil on medium in a large sauté pan 4) Add the bacon / pancetta pieces and sizzle gently for 3 minutes 5) Add the leeks & mushrooms to the bacon and soften for a further 3 minutes 6) Pour the sherry over the bread; add the tarragon, Provencale blend, salt and stir. 7) In a large mixing bowl whisk the eggs; stir in the cream, broth and 1 cup of the Gruyère 8) Add the bread and mushroom / leek mixture to the bowl with the egg mixture. 9) Stir & pour into a medium sized gratin dish (12" x 12" x 2"), top with the remaining 1/2 cup Gruyère. 10) Bake for 40 minutes at 350 degrees f.