Savory Mushroom Leek Bread Pudding (Printable Version)
Earthy mushrooms and sweet leeks combine in a rich custard baked with rustic bread cubes.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 pound mixed mushrooms, cleaned and sliced
03 - 2 medium leeks, white and light green parts only, cleaned and thinly sliced
04 - 2 garlic cloves, minced
→ Bread
05 - 6 cups day-old rustic bread, cut into 1-inch cubes
→ Dairy & Eggs
06 - 1 1/2 cups whole milk
07 - 1 cup heavy cream
08 - 4 large eggs
09 - 1 cup Gruyère cheese, grated
10 - 1/4 cup Parmesan cheese, grated
→ Seasonings
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon ground nutmeg
→ Optional
15 - 2 tablespoons unsalted butter for greasing the baking dish
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Heat olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and golden, about 8 minutes.
03 - Add leeks and garlic to the skillet. Cook for 4 to 5 minutes until leeks are tender. Season with thyme, salt, pepper, and nutmeg. Remove from heat.
04 - In a large bowl, whisk together eggs, whole milk, and heavy cream. Stir in Gruyère cheese and half of the Parmesan cheese.
05 - Add bread cubes and sautéed vegetables to the custard mixture. Gently toss until bread absorbs some liquid. Let stand for 10 minutes.
06 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.
07 - Bake uncovered for 40 to 45 minutes or until the pudding is firm and golden brown on top.
08 - Allow to cool for 10 minutes before serving.
# Expert Advice:
01 -
- It transforms humble bread and vegetables into something elegant enough for guests, yet simple enough for a quiet weeknight dinner.
- The earthy mushrooms and sweet leeks create a flavor depth that makes people ask for the recipe.
- You can prep most of it ahead and let it sit overnight in the fridge before baking, which means less stress when dinner time comes.
02 -
- Day-old bread is non-negotiable; fresh bread will turn into a soggy mess instead of absorbing the custard properly and holding its shape.
- Don't skip the resting time after combining everything—those 10 minutes let the bread soak up liquid evenly, which makes the difference between a cohesive pudding and one with dry pockets.
- The center should still jiggle slightly when you shake the pan at the end of baking; it will set as it cools, and residual heat will continue cooking it gently.
03 -
- If your kitchen runs cold, grate your cheeses fresh the day you're cooking—pre-grated cheese has anti-caking agents that make it clump in the custard rather than melt smoothly.
- Listen for the gentle sizzle when you add leeks to the hot pan with mushrooms; that sound tells you the temperature is right for caramelization without burning.