Description
This savory bread pudding is a comforting and elegant dish featuring toasted French bread cubes infused with tender, buttery leeks and layers of nutty Gruyere cheese, all bound together with a flavorful custard seasoned with fresh herbs and subtle spices. Baked to a golden, puffed perfection, it makes a perfect brunch centerpiece or satisfying side dish.
Ingredients
Units
Scale
Bread
- 12 cups bread cubes (about one large French bread loaf), toasted
Cheese
- 2 cups Gruyere, shredded (or Comté or Emmentaler cheese)
Melted 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
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- 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.
- 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.
- 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.
- 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.
- Combine Leeks and Bread: Add the softened leeks to the bowl with toasted bread cubes and toss well to evenly distribute.
- 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 evenly.
- 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.
- 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.
- 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 best texture; it will hold up better when soaked in custard.
- Gruyere cheese can be substituted with Comté or Emmentaler for similar nutty flavors.
- Fresh herbs like thyme and chives add brightness, but you may adjust according to availability or preference.
- Allowing the soaked mixture to sit before baking ensures even custard absorption for a creamy interior.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: thirty-five grams
- Fiber: 3g
- Protein: 15g
- Cholesterol: 160mg
