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Savory Leek and Gruyère Bread Pudding Recipe

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★★★★★

4.6 from 125 reviews

This Savory Leek and Gruyère Bread Pudding is a rich and comforting dish featuring tender, buttery leeks and nutty Gruyère cheese baked into a custard-soaked bread base. Perfect for a brunch, side dish, or a light main course, it combines the aromatic flavors of fresh herbs, Dijon mustard, and creamy cheeses, all baked to golden perfection.

Ingredients

Scale

Leeks and Vegetables

  • 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

Bread and Cheese

  • 12 cups bread cubes (about one large French bread loaf), toasted
  • 2 cups Gruyere, shredded (or Comté or Emmentaler cheese)

Custard

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare the baking environment for the bread pudding.
  2. Prepare Leeks: 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 any dirt, then let the dirt settle before straining.
  3. Cook Leeks: Heat a skillet over medium-high heat. Add the drained leeks without oil, season with kosher salt and pepper, and stir for 5 minutes. Reduce heat to medium-low, stir in butter and olive oil, cover the skillet, and cook gently for 20-30 minutes, stirring every 10 minutes until the leeks are tender and melting.
  4. Toast Bread: Cut the French bread into 1-inch cubes. Spread the bread cubes evenly on a sheet pan and toast them in the oven for about 20 minutes until golden and dry, turning or mixing halfway through for even browning. Transfer toasted bread cubes into a large mixing bowl.
  5. Make Custard: In a medium bowl, whisk together the eggs, milk, and half and half until combined. Add Dijon mustard, salt, white pepper, chopped chives, fresh thyme, and freshly grated nutmeg; whisk thoroughly to blend all the flavors.
  6. Combine Leeks and Bread: Add the softened cooked leeks to the toasted bread cubes and toss well to distribute the mixture evenly.
  7. Assemble Bread Pudding: Grease a 9×13-inch baking dish. Sprinkle 1/2 cup of shredded Gruyere cheese evenly on the bottom. Spread half of the leek and bread mixture over the cheese, then sprinkle another 1/2 cup of cheese on top. Add the remaining bread and leek mixture, spreading it evenly over the top.
  8. Add Custard: Whisk the custard again and carefully pour enough over the bread mixture to cover it. Gently press the bread cubes down to help them soak up the custard. Allow it to sit for 10 minutes so the bread absorbs the custard fully.
  9. Top and Bake: Pour the remaining custard over the dish, allowing some bread cubes to protrude for texture. Sprinkle the remaining cheese on top. Place the dish in the middle of the oven and bake for approximately 1 1/2 hours, or until the pudding is puffed and lightly browned on top.
  10. Serve: Remove from oven and let cool slightly before serving to allow the custard to set. Enjoy warm as a savory brunch, side dish, or light main course.

Notes

  • Use a sturdy bread like French bread or a baguette to ensure the pudding holds its shape.
  • Gruyère can be substituted with Comté or Emmentaler cheese for similar flavor and texture.
  • Letting the bread soak in custard for at least 10 minutes ensures a creamy interior and moist texture.
  • This dish can be prepared a day ahead and refrigerated before baking; add some extra baking time if starting cold.
  • For added flavor, sprinkle a bit of freshly grated nutmeg on top before baking.

Keywords: savory bread pudding, leek recipes, Gruyère cheese, brunch recipe, French cuisine, custard bread pudding, easy baked dish

Find it online: https://kochenmitviktoria.com/savory-leek-and-gruyere-bread-pudding-recipe/