Leek, mushroom and tarragon bread pudding

Hearty and tasty, this is a great Autumn evening comforter, served alongside protein

Preheat a fan forced oven to 180c
Place the cubes of bread on a baking tray and bake for 10-15 minutes or until dry, set aside.
Grease a half gastronome tray or similar.
Place the oil and butter in a large pan over medium heat. Add the bacon, cook for 2 minutes, before adding the thinly sliced leek and large pinch of salt, cook for 8-10minutes or until soft.
Meanwhile heat a large wok or frying pan over high heat, add the mushrooms and sauté until lightly coloured and tender, add to the leek mix.
Pour in the sherry, allow to evaporate, then add the stock and simmer until reduced to ¼. Season the mix with salt and pepper.
In a large bowl whisk the creams, eggs, nutmeg and tarragon, add the bread and then the leek mix. Pour into the prepared baking tray and top with grated cheese.
Bake for 35-50 minutes or until golden, moist and cooked through (remember it will continue to cook as it cools).

Serve warm.

Nutritional information