Recently four of our young sisters were invited to a neighbor’s house in our community for a special dinner. The next day when I asked, “So how was the dinner?”
the response was, “Phenomenal!” That didn’t surprise me knowing that the menu had featured a choice tenderloin of beef, which they all liked and
we rarely have at the Convent. What did surprise and amuse me was that each of them individually wanted to tell me about one special dish
that had put the meal “over the top” and sent it “out of the park.”

This was a savory bread pudding that included leeks, fresh mushrooms, Gruyere cheese, pancetta, and sherry. Well then, why wouldn’t that
impress anyone as a phenomenal dish? And because our brave leeks are still holding their own out in the garden, why shouldn’t we give
it a try here at home?  Well, we did, and sure enough it scored a home run with the whole sisterhood. Why not try it yourself and see
what kind of a rating it gets at your house?

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Phenomenal Savory Bread Pudding

SERVINGS 8-10people CHANGE SERVING SIZE people

COOK TIME 2hours

PREP TIME

READY IN 2.25hours

Ingredients

• 6 cups bread cubed (1/2-inch-diced) from a rustic country loaf
• 2 tablespoons olive oil good
• 1 tablespoon butter
• 2 ounces pancetta small-diced
• 4 cups leek(s) sliced, white and light green parts (4 leeks)
• 1.5 pounds mushroom(s) 1/4-inch-sliced
• 1/4 cup sherry medium or dry
• Onion salt
• black pepper freshly ground
• 1/3 cup fresh parsley minced, flat-leaf
• 4 egg(s)
• 1.5 cups milk
• 1 cup chicken stock preferably homemade
• 1.5 cups Gruyere grated, or your favorite cheese (6 ounces), divided

Instructions

1. Preheat the oven to 350 degrees F.
2. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
3. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat.
4. 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.
5. Stir in the mushrooms, sherry, 1 tablespoon onion salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
6. In a large mixing bowl, whisk together the eggs, milk, chicken stock and 1 cup of the Gruyere.
7. 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.
8. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.