Description
This Savory Gruyere and Leek Bread Pudding is a warm, comforting dish featuring crusty bread soaked in a rich custard of eggs, cream, and milk, combined with caramelized leeks and melted Gruyere cheese. Baked to golden perfection, it’s a delightful blend of creamy, cheesy, and savory flavors that make for an impressive and satisfying meal or side dish.
Ingredients
Scale
Main Ingredients
- 1 loaf of crusty bread (preferably day-old, cut into cubes)
- 2 tablespoons unsalted butter
- 3 leeks, cleaned and sliced thinly (white and light green parts only)
- 2 cups shredded Gruyere cheese
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish, preparing it for the bread pudding mixture.
- Sauté the Leeks: In a skillet over medium heat, melt the unsalted butter. Add the sliced leeks and cook them gently for 8-10 minutes until they become soft and slightly caramelized, enhancing their natural sweetness.
- Prepare the Bread Mix: In a large bowl, combine the cubed bread with the sautéed leeks. Add the shredded Gruyere cheese and mix well to distribute the cheese evenly throughout the bread and leeks.
- Make the Custard: In a separate bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, salt, and pepper until smooth and well incorporated. This custard will soak into the bread, providing creaminess and flavor.
- Soak the Bread: Pour the custard mixture over the bread, leek, and cheese mixture. Gently stir the mixture to ensure all bread pieces are thoroughly soaked and absorb the custard.
- Transfer to Baking Dish: Carefully pour the soaked bread mixture into the greased 9×13-inch baking dish, spreading it out evenly to ensure uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the custard has set firmly.
- Cool: Remove the bread pudding from the oven and allow it to cool for 5 to 10 minutes to set further and make serving easier.
- Garnish and Serve: If desired, sprinkle fresh thyme leaves on top before serving, adding a fresh and fragrant touch to this savory dish.
Notes
- Day-old bread works best as it soaks up the custard without becoming too mushy.
- Make sure to clean and slice the leeks properly, using only the white and light green parts for best texture and flavor.
- Gruyere cheese provides a rich, nutty flavor but you can substitute with other melting cheeses like Emmental or Fontina.
- The Dijon mustard in the custard adds a subtle tanginess; adjust the amount to taste or omit if preferred.
- Allowing the pudding to rest slightly after baking helps it hold its shape when served.
- This dish can be prepared a few hours ahead, refrigerated, and baked just before serving.
