Redhead Says: WILD MUSHROOM BREAD PUDDING WITH PANCETTA AND GRUYER

I'am afraid that Bread Pudding is being typecast by some of you.

Bread pudding doesn't always have to have regular sugar or brown sugar.

It's time to embrace the…

Savory Bread Pudding!!!

Savory Bread Pudding makes me excited for one reason only …

It's Delicious!

Hope you like Mushrooms & Leeks.

Beautiful mix of vegetables and Pancetta sautéing.

Tumble in three eggs and two cups of cream.

Get Whisking.

One of the most important ingredient in Bread Pudding is…The Bread :)

I have tossed my cube French Bread into the egg & cream mixture.

Everything gets mixed into a large bowl and poured into a baking dish.

What could be easier than that?

Off to the oven.

This smells Amazing. Move over pasta and potatoes tonight!!

My Pork Tenderloin is done. John pour the Wine please.

Lets eat :)

INGREDIENTS

2 tablespoons olive oil

8oz or more of chopped pancetta

3 leeks, white and light green parts only

8oz or more mushroom mix (cremini, shitake,oyster , porcini)

3 large eggs

2 cups half-and-half

6 cups cube bread (1"pieces)

3 ounces Gruyere, grated (loosely packed cup)

salt and fresh ground pepper

1. Preheat the oven to 350 degrees

2. Add olive oil to pan and sauté pancetta and leeks. Toss in the mushrooms and cook till the mushrooms have given off their liquids and leeks are soft. Season with salt and pepper. Remove skillet from stove top and set aside to cool almost to room temperature.

3. In a very large bowl, whisk together the eggs, cream, and a big pinch of salt and fresh ground pepper. Fold in the bread cubes until completely coated, followed by the mostly-cooled mushroom mixture and the cheese.

4.Transfer to a 2 to 2 1/2 quart baking dish. Sprinkle just a little more cheese on top. Cover the dish with foil, and bake until the edges are set (the center will still be wobbly) for 25 to 30 minutes.

Remove the foil and bake 20 minutes more.