Mushroom and Leek Bread Pudding

If you make anything new this Fall season, make sure it's this. It would also be an amazing addition to the holiday table because it is so dang fantastic. No one is going to be able to keep their fork out of it.

This dish is so good, my twelve year old requested leftovers for breakfast. Go figure. It's just one of those lingering tastes that leaves you wanting more. It's earthy and decadent and received rave, RAVE reviews from my family.

This recipe came from Food Network's Magazine this month (I love this magazine), but I did change a few things. I used a little more bread, regular butter, bacon instead of pancetta, sage instead of tarragon, white wine instead of sherry and more cheese of course. It was perfect, just perfect. 

Cremini mushrooms are also a nice choice for this dish. They are a little firmer than the white mushroom, so they hold up better. And, they have a fuller flavor.

I placed the hot mushroom mixture on top of the dried bread cubes to cool slightly before tossing with the egg mixture. 

Total mushroom love. You'll see....

Print Recipe

Mushroom and Leek Bread Pudding

Recipe from: Inspired by Food Network Magazine | Serves: Serves 8-10


  • 8 cups bread cubes from a rustic country loaf, 1/2" dice
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 2 ounces thick-cut bacon, diced
  • 4 cups sliced leeks white and green parts (about 4-6 leeks)
  • 1-1/2 pounds cremini mushrooms, sliced
  • 1 Tablespoon chopped fresh sage
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground pepper
  • 1/3 cup minced fresh-flat leaf parsley
  • 6 large eggs
  • 1-1/2 cups heavy cream
  • 1 cup chicken stock
  • 8 ounces grated Gruyere cheese, divided


  • Preheat oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 20 minutes until dried out and lightly browned. Set aside.
  • Meanwhile, heat the oil and butter in a large 12" skillet saute pan over medium heat. Add bacon and cook for 5 minutes, until starting to brown. Stir in leeks and cook over medium for 10 minutes, until they are tender. Stir in mushrooms, sage, white wine, 1 Tablespoon Kosher salt and 1-1/2 teaspoons pepper and cook for 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. Pour mixture over bread crumbs on baking tray to cool down slightly.
  • In a large mixing bowl, whisk together eggs, cream, chicken stock, and half of the Gruyere cheese. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid . Stir well and pour into a 3 quart gratin dish (13 x 9). Sprinkle with remaining cheese and bake for 45 to 50 minutes until the top is browned and the custard is set. Serve hot.

Post a Comment

23 Comments and 12 Replies

  1. Lisa 1

    This WILL be on my Thanksgiving table this year!

  2. this looks amazing – I love Love LOVE these flavors – I will be trying this!

  3. Carol 5

    Have never posted before, but love you site! This bread pudding looks amazing and I will be trying this for Thanksgiving! What’s to go wrong?? If you liked this, check out the butternut gratin with leeks and goat cheese from Bon Appetit. I have been making this for years for years for the holidays! Here is the link: link to

    And I order my hazelnuts from Oregon!!

  4. katie 7

    I’ve never made a savory bread pudding… only sweet ones. I think this is great alternative!

  5. Lidia 9

    I am sure the family is going to begging for more! Sending link to my email so I don’t forget.

  6. This would be a perfect side dish for Thanksgiving! But I don’t think I can wait that long. I might have to give it a try way before then.

  7. Lynda 13

    This does look delicious…….I’ve bookmarked it to try soon!

  8. Melissa Moore 14

    Perfect timing! It looks delicious and I have everything I need to make this tomorrow night except for the bacon, and you can bet I’ll be running to the store in the morning for that. Yum! Thanks :)

  9. OMG I want that. Right now. In my mouth….so going on our menu soon!!

  10. i’m with your son-i’d gladly eat this for bfast!

  11. This looks like a delicious baked stuffing. Cannot wait to try it!

  12. I never think to make a savory bread pudding! This is genius!!

  13. Amanda 19

    This looks & sounds fantastic to me, but my sister hates bacon, and my brother is deathly allergic to mushrooms. Considering turkey bacon and tofu. Any other suggestions for a mushroom sub? Maybe cashews?

  14. Jackie B 20

    WOW does that ever look delicious! I have never eaten leeks much less cook them but I may have to experiment by trying this dish.

  15. Anna 21

    Do you think this would work if you made it the day ahead and refrigerated it, then baked it? Or might the bread get too soggy?

    • Cathy 22

      I have done it earlier in the day and it was fine, but I can’t comment for sure on the day before. If you grate your cheese, have your bread cubed and hardened, mushrooms sliced, leeks chopped and washed the day before, throwing it together in the morning won’t be a big deal. Then just let it sit until cooking time.

      • Lidia 23

        I made this dish and when we went to reheat the next day it was very dry. So I don’t know if I would make it the day before. Great dish, our family would cut back on the Gruyere cheese. A little too rich.

        • Cathy 24

          Interesting, I have reheated leftovers many times and it’s always so moist? Should always reheat covered in the microwave. And everyone here wanted more cheese:).

  16. Tracy Caldwell 25


  17. Jill 26

    I made this for thanksgiving yesterday and it was the highlight of dinner! There was none left! Everyone loved it so much, including myself! :) I used havarti instead of gruyere and it was amazing. Also, I prepared everything in the morning and left it soaking in the baking dish in the fridge for a few hours before I put it in the oven, Came out moist and fantastic. Highly recommend this dish.

  18. I made this, alongside a turkey, for a dinner party last weekend (Thanksgiving in Spring, anyone?) and the flavors were great! I lightened it and made it dairy-free due to allergies, substituting coconut milk for the cream, coconut oil for the butter and leaving out the cheese (although when I can have cheese again I think parmesan would be yummy). My only complaint was with myself — I let those breadcrumbs get a little too browned.

  19. Bonnie 28

    Hi Cathy,

    I am going to make this dish for a food/wine pairing event I attend each year. What type wine would you recommend?

    On a humorous note, I made this dish for Thanksgiving last year. Believe it or not, I had never cooked with leeks before that. ( my husband had..but not me) The dish is made, smells wonderful, looks great. I happen to be the first one tasting it…and start chewing a divine tasting mouthful of grit. I can’t imagine what it could be. Did I over season with a gritty type seasoning? No..that could not be. I quickly grab the dish as my mother & a few others are starting to eat their dinner.

    “Don’t eat the bread pudding” I exclaim. My excellent cook husband asks why not. I tell him that I somehow ruined the dish & it has something gritty in it. My husband looks at me with that little grin & says…”Uh…did you wash the leeks?” “Of course I did!” I answer back…how dare he question my cooking skills.

    Well, needless to say…I learned all about leeks that day. A quick rinse of the whole uncut leek under the water does not do the trick. It was a comical moment at the Thanksgiving dinner last year. And I must say, that even with a mouthful of sand..the dish tasted divine! I recommend it, but know how to properly clean a leek!

    • Cathy 29

      Absolutely Oregon Pinot Noir, it’s earthy and pairs with the mushrooms. In fact my 2010 Noble Pig Pinot Noir is the perfect pairing as I made the dish to go with the wine.

  20. angelitakarmalita 30

    I know what I’m Thankful for this Thanksgiving…. this recipe! booya! omg, is it wrong that I’m going to make this all by itself (read, all by myself) and have it for dinner wtih said Pinot Noir and a salad?? yeah, I didn’t think so either. Seriously, this is gangsta.

  21. This looks so so delicious – I could eat it now…..without any of the other Thanksgiving dishes! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x

  22. Anna 33

    I made this for Thanksgiving last year and it was a hit – looks like this will become a staple for our family!

  23. Lynn 34

    Did anyone make this ahead of time and reheat with success


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