Name: Savory Leek and Gruyère Bread Pudding Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 3 cups leeks (white and light green parts only, about 3-4 leeks); 1/2 teaspoon kosher salt; 2 tablespoons butter; 2 tablespoons olive oil; 1 tablespoon chives or scallions, chopped; 1 tablespoon fresh thyme, chopped; 1/2 teaspoon nutmeg, freshly grated; 12 cups bread cubes (about one large French bread loaf), toasted; 2 cups Gruyere, shredded (or Comté or Emmentaler cheese); 4 large eggs; 4 cups milk; 2 cups half and half; 1 teaspoon Dijon mustard (or brown mustard); 1/2 teaspoon salt; 1/2 teaspoon white pepper (or black pepper)

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Introduction

This savory leek and Gruyère bread pudding is a comforting and flavorful dish perfect for brunch, a side, or a light main course. Combining tender, buttery leeks with nutty melted cheese and a rich custard soak, it transforms simple ingredients into an elegant, satisfying bake.

A close-up of a white bowl filled with stuffing made of golden brown toasted bread cubes mixed with bits of green celery and sprinkled with fresh green herbs and shredded cheese on top; the bread pieces show a crunchy, textured surface with some darker toasted edges, all sitting on a white cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 cups bread cubes (about one large French bread loaf), toasted
2 cups Gruyère, shredded (or Comté or Emmentaler cheese)
3 cups leeks (white and light green parts only, about 3-4 leeks)
1/2 teaspoon kosher salt
2 tablespoons butter
2 tablespoons olive oil
4 large eggs
4 cups milk
2 cups half and half
1 teaspoon Dijon mustard (or brown mustard)
1/2 teaspoon salt
1/2 teaspoon white pepper (or black pepper)
1 tablespoon chives or scallions, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon nutmeg, freshly grated

Instructions

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
Step 2: Trim and slice the leeks into 1/2 inch rounds, using only the white and light green parts. Soak them in lukewarm water, stirring occasionally to loosen dirt, then let dirt settle before straining.
Step 3: Heat a skillet over medium-high heat. Add the drained leeks (without oil), season with kosher salt and pepper, and cook for 5 minutes. Reduce heat to medium-low, stir in butter and olive oil, cover, and cook gently for 20-30 minutes, stirring every 10 minutes, until leeks are tender and soft.
Step 4: Cut bread into 1-inch cubes. Spread evenly on a sheet pan and toast in the oven for about 20 minutes until golden and dry, turning halfway through. Transfer toasted cubes to a large mixing bowl.
Step 5: In a medium bowl, whisk together eggs, milk, and half and half. Add Dijon mustard, salt, white pepper, chives, fresh thyme, and nutmeg; whisk thoroughly to combine.
Step 6: Add the softened leeks to the toasted bread cubes and toss well to distribute evenly.
Step 7: Grease a 9×13-inch baking dish. Sprinkle 1/2 cup of Gruyère evenly on the bottom. Spread half of the leek and bread mixture over the cheese, then top with another 1/2 cup of cheese. Add the remaining bread and leek mixture evenly.
Step 8: Stir the custard again and carefully pour enough over the bread mixture to cover it. Gently press the bread cubes down to soak up the custard and let sit for 10 minutes.
Step 9: Pour the remaining custard over the dish, allowing some cubes to stick out for texture. Sprinkle the remaining cheese on top. Bake in the middle of the oven for about 1 1/2 hours, until puffed and lightly browned.
Step 10: Remove from oven and let cool slightly before serving to set the custard. Serve warm and enjoy.

Tips & Variations

Use day-old bread for better texture, as it soaks up the custard without becoming mushy.
Substitute Gruyère with Emmental or Comté for similar nutty flavors.
Add cooked bacon or sautéed mushrooms for a heartier version.
Fresh herbs like tarragon or parsley can be swapped in for thyme for a different flavor profile.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 15-20 minutes, to maintain the texture. This dish can also be frozen and thawed overnight before reheating.

How to Serve

A white oval dish filled with a baked bread casserole showing about two layers of cubed golden-brown toasted bread mixed with melted cheese. Scattered across the top are thin light green rings of sliced leeks and bits of caramelized dark brown onions, adding texture and color. Sprigs of fresh green herbs are sprinkled on top, giving a fresh look. The dish sits on a white marbled surface with a silver spoon and fork beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble the dish up to a day in advance and keep it covered in the fridge. Allow it to come to room temperature for about 30 minutes before baking, then bake as directed.

What type of bread works best for this recipe?

A sturdy, crusty bread like French or sourdough is ideal as it holds up well during soaking and baking without falling apart.