Kosher salt and freshly ground black pepper, to taste
3large leeks, trimmed (with a little green left), halved lengthwise and sliced crosswise ½″ thick
8crimini mushrooms, cut into 1/4’’ slices
1 1⁄2 cups whole milk
2eggs plus 5 yolks
Chives to garnish
In a large skillet, heat 1/3 cup of oil on medium-high. Add ground pork and allow it to sit undisturbed for 5 minutes, or until golden and crusted, then stir in garlic. Salt and pepper to taste. Reduce heat, and cook until garlic is no longer raw and pork is cooked.
Remove meat from pan, but keep the fats. Bring pan to medium-high and add the thick-cut leek pieces, mushrooms, and any additional oil if needed. Cook until tender and golden—8 minutes. Add 1 heaping tablespoon of water and a sprinkle of salt, stirring lightly. Steam for another 5-6 minutes. Add meat back to the pan and remove from heat.
Toss the bread in 1/3 c oil, salt, and pepper on a baking sheet. Bake at 400° in the center of the oven for 20 minutes, or broil under low until slightly crunchy and golden, stirring cubes once or twice, until all sides are crisp. Allow bread to cool, and if you’re broiling, make sure the cubes don’t burn!
Reduce oven to 325°
In a large mixing bowl, whisk cream, milk, eggs, additional yolks, 1/3 c Parmesan, salt, and pepper in a large bowl until smooth. Fold in bread cubes, and meat mixture, then spread into your prepared baking dish—be careful to not over-mix. Sprinkle the remaining cheese on top and cover in foil. Bake for 30 minutes, then remove foil and continue baking until golden brown and set, around 45 minutes.
When bread pudding is done, allow to rest for a few minutes before serving with fresh chives.