Bread Pudding Ina Garten Recipes

Barefoot Contessa Mushroom & Leek Bread Pudding

WebMushroom & Leek Bread Pudding. Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, …

1. Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
2. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
3. In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. 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 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

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Herb & Apple Bread Pudding (half recipe) Barefoot …

Web1 cup grated Gruyère cheese, lightly packed, divided. Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake …

1. Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.
2. Meanwhile, heat the butter in a large (10-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1½ teaspoons salt, and ¾ teaspoon pepper and cook over medium heat for 5 minutes, until most of the liquid is evaporated. Off the heat, stir in the parsley.
3. Meanwhile, whisk the eggs, cream, chicken stock, and ¾ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 9 × 2-inch oven-to-table baking dish. Sprinkle with the remaining ¼ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
4. Make Ahead: Assemble early in the day, cover with plastic wrap, and refrigerate. Bake before serving.

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