Mushroom and Leek Bread Pudding....Dressing!

This month's cooking challenge was a real challenge...not because it was difficult but because I have been out of the country for almost three weeks.  I have gotten used to having my "every meal" prepared for me.  I have gotten used to choices at each meal, my bed being made and when I returned to reality last Wednesday I expected the pampering  to continue....instead, I spent 24 hours unpacking, doing laundry and trying to recover from  jet lag....only to come down with a super duper migraine!  After three days in bed I knew that this month's cooking challenge was going to look a little different for me.

The November Crazy Cooking Challenge is....fan fare, please.....stuffing!  Of course, stuffing means that I must actually stuff something.  So, I am taking a little cook's license (kind of like literary license...) and making a side dish that could be called a dressing except the ingredients don't match that definition, because of the cream.  It is more like a bread pudding.  But, who says that your dressing cannot have cream?

The recipe I selected comes from Cathy's blog, Noble Pig.  She has absolutely fabulous recipes and if you haven't visited her, you are really missing out on a super blog!!

Mushroom and Leek Bread Pudding

inspired by Noble Pig

Serves 8-10

8 cups bread cubes from a rustic country loaf, 1/2" dice (I used a rosemary garlic bread)
2 Tablespoons olive oil
1 Tablespoon butter
2 ounces thick-cut bacon, diced (I used four thick slices, about 5 ounces)
4 cups sliced leeks white and green parts (about 4-6 leeks)
1-1/2 pounds cremini mushrooms, sliced (I used 1 pound)
1 Tablespoon chopped fresh sage


1/4 cup dry white wine
Kosher salt and freshly ground pepper
1/3 cup minced fresh-flat leaf parsley
6 large eggs
1-1/2 cups heavy cream
1 cup chicken stock
8 ounces grated Gruyere cheese, divided

• Preheat oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 20 minutes until dried out and lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large 12" skillet saute pan over medium heat. Add bacon and cook for 5 minutes, until starting to brown. Stir in leeks and cook over medium for 10 minutes, until they are tender. Stir in mushrooms, sage, white wine, 1 Tablespoon Kosher salt and 1-1/2 teaspoons pepper and cook for 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. Pour mixture over bread crumbs on baking tray to cool down slightly.
• In a large mixing bowl, whisk together eggs, cream, chicken stock, and half of the Gruyere cheese. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid . Stir well and pour into a 3 quart gratin dish (13 x 9). Sprinkle with remaining cheese and bake for 45 to 50 minutes until the top is browned and the custard is set. Serve hot.

PRINTABLE RECIPE

This was an amazing side dish!  Mr. T. loved it and asked why we couldn't have that for Thanksgiving...I cannot think of a reason that this cannot be on our table!  Totally delicious!!

I am also participating in Foodie Friday hosted by Michael at Rattlebridge Farm.