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.

Course Side Dish

Cuisine American

Keyword Mushroom and Leek Bread Pudding, savory bread pudding, Thanksgiving recipe, Thanksgiving side dish

Prep Time 1

Cook Time 1 45

Total Time 2 45

Servings

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