About the Recipe
Ingredients
5 cups ½ inch-diced bread cubes from a rustic country loaf, crusts removed
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 ounces pancetta, finely diced
2 cups thinly sliced leeks, white and light green parts only, washed
1 medium yellow onion, diced
1 pound cremini mushrooms, trimmed, ¼ inch-sliced
1 tablespoon chopped fresh tarragon leaves
¼ cup medium or dry sherry
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
â…“ cup minced flat leaf parsley
4 large eggs
1 ½ cups heavy cream
1 cup chicken stock
6 ounces Gruyère cheese, grated, divided (1 ½ cups)
Preparation
Step 1 :
Preheat the oven to 350ºF with a rack in the center position. Coat a 9x13-inch with olive oil.
Step 2 :
Spread the bread cubes on a large rimmed baking sheet and bake until lightly browned, 15 minutes.
Step 3 :
In a large skillet over medium, heat the olive oil and butter, stirring, until melted. Add the pancetta and cook, stirring, until starting to brown, about 5 minutes. Stir in the leeks and onion and cook until the leeks are tender and onion is translucent, 8 to 10 minutes. Stir in the mushrooms, tarragon, sherry, salt and pepper, cook until most of the liquid evaporates, 10 to 12 minutes. Remove from heat and stir in the parsley.
Step 4 :
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of Gruyère. Add the bread cubes and mushroom mixture to the bowl, stirring until combined. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir the bread mixture before transferring it to the prepared baking dish.
Step 5:
Sprinkle with the remaining ½ cup Gruyère and bake until the top is browned and the custard is set, no longer jiggling in the center, 40 to 45 minutes. Serve warm.
Adapted from Barefoot Contessa Foolproof by Ina Garten