gluten-free mushroom & leek bread pudding

This bread pudding. So unheard of. Factor in your tried and simply recipe for bread stuffing taken to the following stage. Or two. You might maybe offer it to your gluten-free cousin, your vegetarian nephew and all people else at the table. The carried out dish is so chunky of sort and texture …you’d by no manner bet that it’s far vegetarian and gluten-free. Proper preserve in mind that you are going to be ready to with out notify replace just a few key substances if these disorders are of no grief to you and your company.

Fat credit for this recipe need to hotfoot to Ina Garten. It’s featured in her cookbook, Barefoot Contessa Foolproof. Ina directs you to expend pancetta in the combine, which might maybe maybe completely be pretty. So would the addition of sausage. In her model, she uses chicken stock. I’ve replaced that with vegetable broth. So many probabilities. All of them right. —rosemary | a slightly of rosemary

Directions

1. Preheat the oven to 350°F. Unfold the bread cubes on a sheet pan and bake for 15 to 20 minutes, till lightly browned. Region aside.
2. Meanwhile, heat the oil and butter in a extensive (12-wander) sauté pan over medium heat. Add the leeks and cook over medium heat for 8 to 10 minutes, till the leeks are light. Wander in the mushrooms, tarragon, sherry, salt, and pepper and cook for 10 to 12 minutes, till lots of the liquid evaporates, stirring infrequently. Remove from the heat, toddle in the parsley.
   
3. In a extensive mixing bowl, hotfoot together the eggs, cream, vegetable broth, and 1 cup of the shredded Gruyère. Add the bread cubes and mushroom combination, stirring well to combine. Region aside at room temperature for 30 minutes to permit the bread to rob in the liquid.
4. Wander well and pour into a 2½ to three-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the final ½ cup of shredded Gruyère and bake for Forty five to 50 minutes, or till the head is browned and the custard is decided. Succor hot.