Leek Bread Pudding
If you’ve never had a savory bread pudding before, you’re in for a treat! Fresh thyme, leeks, butter, gruyere, and more are combined with brioche cubes and custard for a rich side dish.
Bread pudding…isn’t that dessert?
Isn’t it only for things like cinnamon, raisins, or chocolate?
If you’ve tried sweet bread pudding and didn’t like it, don’t let that have any bearing on whether or not you will like this dish, because honestly, I didn’t care much for sweet bread pudding.
But take that bread pudding to the savory side, and you will be BLOWN away. And really, this is basically just a Thanksgiving stuffing, when you think about it.
This dish has convinced me that bread pudding is meant to be savory.
And it also convinces me that Thomas Keller is even more of a genius than I previously thought (this recipe is adapted from his cookbook Ad Hoc At Home, which I received last Christmas).
The star of this dish is these wonderful, aromatic leeks. Cut the tough dark green parts off with a knife:
Then cut the leeks into rounds and rinse away all the dirt:
Throw them in a saute pan to soften them up a little bit, with some butter and white wine:
In the meantime, cut your brioche loaf into cubes and spread them out on a sheet tray:
Toast them for 15 minutes until golden brown:
Toss the toasted brioche and softened leeks with a custard liquid made with eggs, cream, and milk:
Portion the bread pudding into individual dishes or a 9×13 baking dish, doesn’t matter either way, and bake for 70-90 minutes (70 for individual dishes, 90 for the big pan):
Enjoy, and welcome to the savory side of bread pudding!
Other Thomas Keller recipes I’ve made and LOVED:
- The Best Fried Chicken IN THE WORLD
- Crispy Braised Chicken Thighs with Lemon and Fennel
- Classic Roast Chicken
Leek Bread Pudding
- 2 very large leeks cut into rounds (I had 4 cups of rounds)
- 3 tbsp butter
- 2 tbsp white wine
- 1 loaf brioche
- 3 eggs
- 1 tsp fresh thyme leaves
- 3 cups milk
- 2 cups heavy cream
- 1/8 tsp nutmeg
- 1 cup gruyere cheese
- salt and pepper
- Preheat the oven to 350 degrees F.
- Wash the dirt out of the leek rounds by swishing them around in a big bowl of water.
- Place the washed leeks in a big sauté pan set over medium high heat. Season with a big pinch or two of salt, and cook, stirring frequently for 5 minutes. Add the butter and white wine to the pan, reduce the heat to medium low, and cover the leeks partially with a parchment or foil lid. Cook for 30 minutes until the leeks are very soft.
- Cut the brioche into cubes and spread on a baking sheet. Toast them for 15 minutes in the oven until they are golden brown.
- In a very large bowl, whisk the eggs, then add the thyme, milk, heavy cream, and nutmeg. Add in a big pinch of salt and pepper.
- Add the bread cubes, leeks, and cheese to the custard, and toss to combine. Let this soak for about 10 minutes, tossing the bread every few minutes to give it a chance to soak up the custard.
- Pour the bowl contents into a 9×13 dish or little ramekins and bake for 70-90 minutes until the top is golden brown and the liquid has been absorbed by the bread (70 for the individual dishes, 90 for the big 9×13). Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
17 Comments on “Leek Bread Pudding”
Thank you for the nice leek recipe.
Thank you for your kind comment Liz =)
I have made something like this every Thanksgiving for years. Mine, though has mashed potatoes in it. It is called Pennsylvania Dutch potato filling and it is really good. Uses the bread along with celery and onions or leeks and is all baked together for 35-40 minutes. This looks good to try too.
That sounds really neat Denise. Do you just pile in the mashed potatoes with the bread in plops, or do you stir it in evenly?
Very nice, Joanne! I’ve added this to my must try list.
Yum! Though I don’t have much experience with leeks, that just means I’ll have something new and fun to try. And anything with “bread pudding,” savory or sweet, sounds good to me!
Genius! …and if it’s got Gruyere, it’s gotta be good! (Wish Dad still grew Leeks, now he just tends to a variety of odds and ends, lol).
OMG – I love the idea of a savory bread pudding – DELISH!
Thanks Ann, I was really blown away by it!
I just had my first bread pudding in SF this past weekend at the famous Tartine… it was the sweet kind, and amazing. I’ll have to try this recipe (and your recipe for Brioche!) during an upcoming weekend when I’m not traveling! looks delicious!
Ohhh I miss the bay! That’s where I grew up. I need to head over to Tartine next time I’m in my hometown. You know, if you have a stand mixer, making the brioche is actually super easy! And the bread pudding is just stellar!
What an inventive idea … Love it 🙂
wow, sounds great! since it’s ramp season, I might try those instead of leeks, but either way it should be delicious!
I’ve never been able to get my hands on some ramps, but I’m sure they would be great in here! If you try it, let me know how it goes with them.
I’ve never tried savory bread pudding but yup, you’ve already made me a fan. This sounds incredible. Look at that delicious browned top…mmm!
Thanks Caroline! It really is better, in my opinion =)