Savory Mushroom Leek Bread Pudding (Printable)
Earthy mushrooms and sweet leeks meld with custard and bread for a rich, savory dish.
# What you'll 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 and 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
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with unsalted 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 minced 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 the cubed bread and sautéed vegetables to the custard mixture. Toss gently until the bread is well coated and absorbs some liquid. Let the mixture rest for 10 minutes.
06 - Transfer the mixture evenly to the prepared baking dish. Sprinkle the remaining Parmesan cheese on top. Bake uncovered for 40 to 45 minutes until set and golden brown.
07 - Allow the pudding to cool for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- It transforms humble bread into something elegant enough for guests but simple enough for a weeknight dinner.
- The mushrooms release their deep umami while the leeks turn sweet and buttery, creating a flavor that feels more complex than the ingredient list suggests.
02 -
- Don't skip the 10-minute rest after combining the bread and vegetables—it's when the bread actually absorbs the custard instead of staying dry in the middle.
- Use day-old bread or your bread will turn to mush; fresher bread simply doesn't have the structure to hold everything together.
03 -
- Toast the bread cubes lightly in the oven for 10 minutes before adding them to the custard if you want a slightly firmer texture and more golden edges.
- Prep your vegetables the morning of and store them in the fridge; assemble everything just before baking for a weeknight dinner that feels effortless.