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Savory Leek and Gruyère Bread Pudding Recipe

Savory Leek and Gruyère Bread Pudding Recipe
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★★★★★

5 from 7 reviews

This Savory Leek and Gruyère Bread Pudding is a delightful, comforting dish combining tender, caramelized leeks with nutty Gruyère cheese and crusty toasted bread cubes soaked in a rich custard. Baked to golden perfection, it’s perfect for a savory brunch, side dish, or light main course.

Ingredients

Scale

Bread and Cheese

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

Leeks

  • 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

Custard and Seasoning

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking 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 dirt, then let dirt settle to the bottom before straining.
  3. Cook Leeks: Heat a skillet over medium-high heat. Add the drained leeks (do not add oil yet), season with kosher salt and pepper, and stir 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 the leeks are tender and melting.
  4. Toast Bread: Cut the French bread into 1-inch cubes. Spread cubes evenly on a sheet pan and toast 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 4 large eggs, milk, and half and half until combined. Add Dijon mustard, salt, white pepper, chives, fresh thyme, and freshly grated nutmeg; whisk thoroughly to incorporate all flavors.
  6. Combine Leeks and Bread: Add the softened leeks to the bowl with toasted bread cubes and toss well to evenly distribute.
  7. Assemble Bread Pudding: Grease a 9×13-inch baking dish. Sprinkle 1/2 cup of shredded Gruyère 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 evenly.
  8. Add Custard: Mix the custard again and carefully pour enough over the bread mixture to cover it, gently pressing the bread cubes down to 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 nicely 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 day-old or slightly stale bread for better absorption of custard and texture.
  • Feel free to substitute the Gruyère with Comté or Emmentaler cheeses as preferred.
  • If leeks are very dirty, soak in water twice to ensure no grit remains.
  • Letting the bread soak for 10 minutes before baking allows the custard to fully penetrate the bread cubes.
  • Adjust seasoning to taste, especially salt and pepper, depending on your cheese’s saltiness.
  • Leftovers can be refrigerated and gently reheated; the pudding tastes great warm or at room temperature.

Nutrition

Keywords: bread pudding, savory bread pudding, leek recipe, Gruyère bread pudding, brunch recipe, French cuisine, cheesy bread pudding

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