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Mushroom and Leek Bread Pudding

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My mushroom and leek bread pudding is a favorite holiday side dish. It’s savory, satisfying, and just perfect alongside a big feast.

Mushroom and Leek bread pudding

Mushroom and Leek Bread Pudding

If you’re trying something new this season, make it this mushroom and leek bread pudding. It’s a perfect addition to the holiday table or any dinner—rich, savory, and unforgettable.

This dish is so good, people often ask for leftovers to enjoy the next morning. It’s got that lingering flavor that keeps you coming back. Earthy and decadent, it always gets rave reviews.

Why I Love This Recipe

  • I love how easy it is to make, yet it feels like a special treat.
  • The combination of flavors is just right—earthy, savory, and satisfying.
  • It’s one of those dishes that gets better with time, especially as leftovers the next day.

mushroom and leek bread pudding

Ingredients

Here’s a quick rundown of each ingredient:

  • Rustic bread – Stale bread holds up best and soaks in all that custard without falling apart.
  • Oil and butter – Oil keeps the heat steady, butter brings the flavor.
  • Bacon – Adds a smoky layer that plays off the mushrooms and leeks.
  • Mushrooms and leeks – Earthy, sweet, and the reason this tastes like more than stuffing.
  • Chicken stock – The backbone of that savory, soaked texture.
  • Sage and parsley – Fresh herbs that keep it from feeling too heavy.
  • Dry white wine – Adds a bright note and picks up all the browned bits in the pan.
  • Salt and pepper – For balance, always.
  • Eggs – Bind it together and give you that soft custard base.
  • Heavy cream – Makes it rich and smooth without going overboard.
  • Gruyère – Nutty, melty, and the secret to that golden top.

ingredients

How To Make Mushroom and Leek Bread Pudding

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

  • Step One (toast the bread):
    Preheat the oven to 350°F (175°C). Spread the bread cubes on a sheet pan and bake for about 20 minutes, until they’re crisp and golden around the edges. You’re not looking for deep color here, just dry enough to soak up the custard later. Set them aside to cool.
  • Step Two (build the base):
    While the bread toasts, heat the olive oil and butter in a large 12-inch (30-cm) skillet over medium heat. Add the chopped bacon and cook for about 5 minutes, until it starts to turn golden and fragrant. Stir in the leeks and let them soften for 10 minutes until tender and sweet. Add the mushrooms, chopped sage, white wine, and chicken stock, then season with salt and pepper. Let everything cook together for about 12 minutes, stirring now and then, until most of the liquid is gone and the mushrooms have that deep, roasted aroma. Off the heat, stir in the parsley.
  • Step Three (bring it together):
    In a large mixing bowl, whisk the eggs, heavy cream, chicken stock, and half the Gruyère. Add the toasted bread cubes and your mushroom-leek mixture, stirring to coat every piece. Let it rest at room temperature for 30 minutes so the bread can fully absorb the custard. This step gives you that contrast between soft, savory centers and golden, cheesy edges.
  • Step Four (bake until golden):
    Give it one last stir, then pour everything into a 3-quart (13 x 9-inch / 3-liter) gratin or casserole dish. Top with the remaining Gruyère and bake for 45 to 50 minutes, until the top is deeply browned and the custard is set in the center. Serve it hot, right from the oven, with that mix of creamy custard, caramelized leeks, and nutty Gruyère making this the kind of savory bread pudding every holiday table needs.

how to make it

Recipe Tips

Here are a few tips to make this dish even better:

  • Cremini mushrooms are a great alternative to white mushrooms. They’re firmer and hold up better in the dish, plus they add a richer flavor.
  • Make sure to rinse your leeks really well to remove any possible sand hiding in the layers.
  • Feel free to use bacon or pancetta.
  • Fresh tarragon can also be used in place of sage.
  • If you prefer a cheesier finish, feel free to add more Gruyère cheese—it only makes it better.
  • White wine works perfectly, but sherry works too, giving a nice depth without overwhelming the dish.
  • My make-ahead turkey gravy is a great accompaniment to this bread pudding.

savory bread pudding

Storage and Freezing

Here are some tips for storing and using leftovers:

  • This bread pudding can be stored in the fridge for up to 3 days in an airtight container. Just reheat it in the oven to get the crispy top back.
  • Leftovers also make a great breakfast! Just warm it up in the microwave or oven, and you’ve got a savory start to your day.
  • If you want to freeze it, wrap individual portions in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. To reheat, let it thaw overnight in the fridge and bake until heated through.

mushroom bread pudding

If you love the richness of this savory version, I also make two sweet takes on bread pudding that also use a custard base. My chocolate croissant bread pudding is buttery and layered, while my caramel apple bread pudding slays with brioche, brown sugar, and tart apples for a fall dessert that’s wildly comforting.

More Holiday Recipes 

Get ready to enjoy your Thanksgiving feast with more of my recipes that will make your holiday deliciously stress-free.

This post may contain affiliate links. Please read my disclosure policy.

mushroom and leek bread pudding
Print Recipe
5 from 9 votes

Mushroom and Leek Bread Pudding

Mushroom and leek bread pudding is a favorite holiday side dish. It’s savory, satisfying, and just perfect alongside a big feast.
Prep Time1 hour
Cook Time1 hour 45 minutes
Total Time2 hours 45 minutes
Course: Side Dish
Cuisine: American
Keyword: Mushroom and Leek Bread Pudding, savory bread pudding, Thanksgiving recipe, Thanksgiving side dish
Servings: 10
Calories: 417kcal
Author: Cathy Pollak

Equipment

Ingredients

  • 8 cups bread cubes from a rustic country loaf, 1/2" dice
  • 2 tbsps. olive oil
  • 1 tbsp. butter
  • 2 oz. (2 slices) thick-cut bacon, diced
  • 4 cups sliced leeks white and green parts (about 4-6 leeks)
  • 1.5 lbs. cremini mushrooms, sliced
  • 1 tbsp. chopped fresh sage
  • 1/4 cup dry white wine
  • salt and pepper
  • 1/3 cup minced fresh-flat leaf parsley
  • 6 large eggs
  • 1-1/2 cups heavy cream
  • 1 cup chicken stock or low-sodium broth
  • 8 oz. grated Gruyere cheese divided

Instructions

  • Preheat the oven to 350°F. Spread the bread cubes on a sheet pan and bake for 20 minutes, until dried out and lightly browned. Set aside.
    8 cups bread cubes from a rustic country loaf, 1/2" dice
  • Meanwhile, heat the oil and butter in a large 12-inch skillet over medium heat. Add the bacon and cook for 5 minutes, until it begins to brown.
    2 tbsps. olive oil, 1 tbsp. butter, 2 oz. (2 slices) thick-cut bacon, diced
  • Stir in the leeks and cook over medium heat for 10 minutes, until tender. Add the mushrooms, sage, white wine, 1 tablespoon of kosher salt, and 1½ teaspoons of pepper. Cook for 12 minutes, stirring occasionally, until most of the liquid evaporates.
    4 cups sliced leeks white and green parts (about 4-6 leeks), 1.5 lbs. cremini mushrooms, sliced, 1 tbsp. chopped fresh sage, 1/4 cup dry white wine, salt and pepper
  • Remove from the heat and stir in the parsley. Pour the mixture over the bread cubes on the baking tray and let cool slightly.
    1/3 cup minced fresh-flat leaf parsley
  • In a large mixing bowl, whisk together the 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.
    6 large eggs, 1-1/2 cups heavy cream, 1 cup chicken stock, 8 oz. grated Gruyere cheese
  • Stir well and pour the mixture into a 3-quart gratin dish (13 x 9 inches). Sprinkle with the remaining cheese and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Notes

For optimal outcomes when making this mushroom and leek bread pudding, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts
Mushroom and Leek Bread Pudding
Amount Per Serving (234 g)
Calories 417 Calories from Fat 231
% Daily Value*
Fat 25.7g40%
Saturated Fat 13g81%
Trans Fat 0.6g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 8.5g
Cholesterol 156mg52%
Sodium 575mg25%
Potassium 471mg13%
Carbohydrates 29g10%
Fiber 2.2g9%
Sugar 6g7%
Protein 18g36%
Vitamin A 308IU6%
Vitamin C 11mg13%
Calcium 284mg28%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    5 from 9 votes

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  8. Melissa Moore says

    5 stars
    The combination of earthy mushrooms and smoky bacon makes this bread pudding feel like a savory masterpiece—rich and comforting, yet balanced. It was so good.

    Reply

  13. Amanda says

    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?

    Reply

    • Cathy says

      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.

      Reply

  17. Jill says

    5 stars
    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.

    Reply

  18. The Omnivore says

    5 stars
    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.

    Reply

  19. Bonnie says

    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!

    Reply

  20. angelitakarmalita says

    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.

    Reply

  21. Ruth Cataldo says

    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

    Reply

  24. Laila Y. says

    5 stars
    I’ve been making this for the last 10 years and it’s a great recipe it is so delicious and it definitely states, “I made something special this year!” A Beautiful dish to present at the holidays indeed and everybody wants to try it and they all love it who do🎀!!!

    Reply

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