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Savory Leek and Gruyère Bread Pudding

Savory Leek and Gruyère Bread Pudding for Cozy Brunches

This Savory Leek and Gruyère Bread Pudding is a comforting and elegant dish, perfect for brunch gatherings with loved ones.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 leeks Leeks Use only white and light green parts.
  • 8 cups Bread Day-old French or baguette recommended.
For the Custard
  • 2 cups Gruyère Cheese Can substitute with Emmental or sharp cheddar.
  • 4 large Eggs Whisk well for a smooth consistency.
  • 4 cups Milk Use a mix of milk and half-and-half for richness.
  • 2 tablespoons Dijon Mustard Adds a subtle kick.
For Flavor Enhancement
  • 2 tablespoons Fresh Herbs Chives or thyme recommended.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon White Pepper Adjust to taste.
  • 1/4 teaspoon Ground Nutmeg Enhances leeks and cheese.
Optional Add-Ins
  • 1 cup Cooked Bacon Can be added for extra richness.
  • 1 cup Sautéed Mushrooms Optional flavor enhancer.

Equipment

  • Skillet
  • Baking dish
  • Oven
  • Mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Trim leeks, slice into thin rounds, and soak in water to remove dirt. Drain and pat dry.
  2. Sauté leeks in olive oil and butter over medium heat for 20-30 minutes until caramelized.
  3. Preheat oven to 350°F (175°C). Toast bread cubes on a baking sheet for about 20 minutes.
  4. Whisk together eggs, milk, half-and-half, Dijon mustard, salt, and white pepper until smooth.
  5. Grease a baking dish, layer half the bread, leeks, cheese, and custard. Repeat layers.
  6. Cover with foil and bake at 350°F (175°C) for about 1.5 hours until puffed and golden.
  7. Check doneness; the center should jiggle slightly. Allow to cool before slicing.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For best results, allow bread to soak in the custard for 10-15 minutes before baking. Can be reheated covered with foil.

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