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Savory Leek Bread Pudding

Savory Leek Bread Pudding is the ultimate comfort food, made with toasted bread cubes, rich Gruyere cheese, and caramelized leeks. The savory custard, spiced with Dijon mustard, nutmeg, and fresh herbs, creates a fluffy, cheesy dish that's perfect as a main or side. Whether served at a fall gathering or as a cozy family meal, this hearty dish is bound to please any crowd.

Clare Greco
Updated on Monday 02 December 2024
Savory Leek Bread Pudding
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Savory Leek Bread Pudding is a hearty and comforting dish that combines toasted bread cubes, rich Gruyere cheese, and caramelized leeks. The custard is spiced with Dijon mustard, nutmeg, and fresh herbs like thyme and chives, creating a flavorful and filling dish perfect for a fall or winter meal. The layers of bread, cheese, and caramelized leeks bake into a golden, fluffy casserole that's perfect as a main course or a savory side dish.

INGREDIENTS

  • Bread cubes: 12 cups, from 1 large French bread loaf, toasted
  • Gruyere cheese: 2 cups, shredded (or substitute with Comté or Emmental)
  • Leeks: 3 cups, sliced (about 3-4 leeks, white & light green parts)
  • Kosher salt: ½ tsp
  • Butter: 2 tbsp, for caramelizing the leeks
  • Olive oil: 2 tbsp, for caramelizing the leeks
  • Large eggs: 4, for the custard base
  • Milk: 4 cups
  • Half and half: 2 cups
  • Dijon mustard: 1 tsp, for a hint of tanginess
  • Salt: ½ tsp
  • White pepper: ½ tsp (or black pepper, if preferred)
  • Chives: 1 tbsp, finely chopped (or scallions)
  • Fresh thyme: 1 tbsp, for a fragrant, earthy note
  • Freshly grated nutmeg: ½ tsp

INSTRUCTIONS

Step 1:
Preheat your oven to 350°F (175°C). Slice the leeks into ½-inch rounds and soak them in lukewarm water to remove any dirt. Strain and pat dry.
Step 2:
In a skillet, heat medium-high heat. Add leeks and salt, cooking for 5 minutes. Then lower the heat, stir in butter and olive oil, cover, and cook for another 20-30 minutes, stirring occasionally, until the leeks are soft and caramelized.
Step 3:
While the leeks are caramelizing, cut the bread into 1-inch cubes and toast them on a sheet pan in the oven for 20 minutes, until golden and dry. Transfer to a large mixing bowl.
Step 4:
In a separate bowl, whisk together eggs, milk, half and half, Dijon mustard, salt, pepper, chives, thyme, and nutmeg to create the custard mixture.
Step 5:
Grease a 9x13-inch baking dish. Layer the bottom with ½ cup of shredded cheese. Add half of the leek and bread mixture, topping with ½ cup of cheese. Add the remaining leek mixture and pour the custard over it, pressing the bread cubes gently to soak. Let sit for 10 minutes. Top with remaining custard and cheese.
Step 6:
Bake for 1½ hours, until the bread pudding is puffed and lightly browned on top.

Serving and Storage Tips

  • This savory bread pudding can be served as a main course or a hearty side dish. It pairs well with roasted meats, especially pork or chicken.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be reheated in the oven at 350°F for 15-20 minutes.

Helpful Notes

  • If you prefer a different flavor, you can substitute Gruyere cheese with Comté or Emmental. Add some crispy bacon or sausage for extra protein.
  • If leeks are unavailable, you can use onions as an alternative.

Tips from Well-Known Chefs

  • Chef Gordon Ramsay recommends adding fresh herbs like rosemary or sage for an extra layer of flavor.
  • Chef Ina Garten suggests making this dish ahead of time, as the flavors deepen overnight.
Savory Leek Bread Pudding Pin it
Savory Leek Bread Pudding | Recipesbyclare.com

Leek Bread Pudding

This Savory Leek Bread Pudding is a deliciously cheesy and comforting dish, with caramelized leeks and a rich custard, making it the perfect choice for fall meals.

Prep Time
20 Minutes
Cook Time
110 Minutes
Total Time
130 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Vegetarian

Ingredients

01 12 cups bread cubes (from 1 large French bread loaf), toasted.
02 2 cups Gruyere cheese, shredded (or Comté or Emmental).
03 3 cups leeks (about 3-4 leeks, white & light green parts).
04 ½ tsp kosher salt.
05 2 tbsp butter.
06 2 tbsp olive oil.
07 4 large eggs.
08 4 cups milk.
09 2 cups half and half.
10 1 tsp Dijon mustard.
11 ½ tsp salt.
12 ½ tsp white pepper (or black pepper).
13 1 tbsp chives (or scallions).
14 1 tbsp fresh thyme.
15 ½ tsp freshly grated nutmeg.

Instructions

Step 01

Preheat oven to 350°F (175°C).

Step 02

Slice leeks into ½-inch rounds. Soak them in lukewarm water to remove dirt, then strain and pat dry.

Step 03

Heat a skillet on medium-high. Add leeks and salt, cook for 5 minutes. Lower heat, stir in butter and olive oil, cover, and cook for 20-30 minutes, stirring occasionally until soft and caramelized.

Step 04

Cut bread into 1-inch cubes. Spread on a sheet pan and toast for 20 minutes until golden and dry. Transfer to a large mixing bowl.

Step 05

In a separate bowl, whisk together eggs, milk, half and half, Dijon mustard, salt, pepper, chives, thyme, and nutmeg.

Step 06

Grease a 9x13-inch baking dish. Layer the bottom with ½ cup cheese. Add half of the leek and bread mixture, top with ½ cup cheese. Add the remaining leek mixture and pour in the custard, pressing bread cubes to soak. Let sit for 10 minutes. Top with remaining custard and cheese.

Step 07

Bake for 1½ hours, until puffed and lightly browned.

Notes

  1. Savory Leek Bread Pudding is a hearty, comforting dish with a rich custard base, caramelized leeks, and gooey cheese. It's a perfect choice for a filling side or a main course.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 30g
  • Total Carbohydrate: 40g
  • Protein: 18g