If you’re craving a comforting dish that feels like a warm hug on a plate, then this Mushroom & Leek Bread Pudding Recipe is exactly what you need. This savory bread pudding blends hearty cubes of artisan bread with the earthy depth of cremini mushrooms, the delicate sweetness of leeks, and the irresistible bite of crisp pancetta. Layered with fragrant herbs, creamy egg custard, and melted Gruyère cheese, every forkful offers a perfect balance of textures and flavors that feel both rustic and elegant. Whether you’re making it for a cozy family dinner or impressing guests at a weekend brunch, this recipe is a total crowd-pleaser that elevates simple ingredients into something truly special.
Ingredients You’ll Need
Gathering the right ingredients is delightfully simple here, and each one plays a crucial role in building layers of flavor and texture. From the crunchy artisan bread to the creamy half and half, every element works together beautifully to make this Mushroom & Leek Bread Pudding Recipe shine.
- 6 cups cubed artisan bread: Using crusts is encouraged, as they add wonderful texture and soak up the custard deliciously.
- 4 ounces pancetta, diced: Brings a smoky, salty crunch that contrasts perfectly with the softness of the bread and leeks.
- 4 cups thinly sliced leeks: The white and light green parts add a mild onion flavor and a subtle sweetness—just make sure they’re thoroughly cleaned.
- 24 ounces cremini mushrooms, thinly sliced: Earthy and meaty, they soak up the juices while adding a tender bite to the pudding.
- 1 tablespoon fresh thyme leaves: Infuses the dish with a fragrant herbal note; fresh tarragon makes a nice alternative.
- 1 ¼ cups chicken stock, divided: Moistens the bread and layers in savory depth.
- 1 teaspoon kosher salt: Enhances all the flavors without overpowering.
- ¾ teaspoon ground black pepper: Adds warmth and a gentle kick.
- â…“ cup chopped fresh flat-leaf parsley: Brings a bright, fresh finish to the rich pudding.
- 4 large eggs, room temperature: The base of the custard, holding the pudding together beautifully.
- 1 ½ cups half and half: Provides a creamy, luscious texture without being too heavy.
- 6 ounces grated Gruyère cheese, divided: Melts into a gooey, nutty topping and throughout the custard for extra richness.
How to Make Mushroom & Leek Bread Pudding Recipe
Step 1: Toast the Artisan Bread
Preheat your oven to 350°F to ensure it’s ready for baking the bread pudding later. Spread your cubed artisan bread on a cookie sheet and bake for about 15 to 20 minutes, just until it turns a lovely golden brown. This step is key because it gives the bread a sturdy texture that soaks up the custard perfectly without turning to mush.
Step 2: Cook the Pancetta
While the bread is toasting, heat a large skillet or Dutch oven over medium heat. Add the diced pancetta and let it cook for around 5 minutes until it starts to brown and crisps up slightly. This flavorful fat will become the base for your aromatic vegetable layers, so don’t rush this step.
Step 3: Sauté the Leeks
Next, stir in your sliced leeks. Keep the heat moderate and cook for 8 to 10 minutes, stirring now and then, until the leeks soften and become tender but are not browned. Their sweet, mild flavor is a beautiful complement to the pancetta’s saltiness.
Step 4: Add Mushrooms and Seasonings
Introduce the sliced cremini mushrooms, fresh thyme, ¼ cup of chicken stock, kosher salt, and black pepper to the pan. Let everything cook together for 10 to 12 minutes, stirring occasionally, until most of the liquid has evaporated. This mixture should be fragrant, tender, and rich in umami. Finally, remove the pan from heat and stir in the fresh parsley for a hint of brightness.
Step 5: Combine Custard and Bread Mixture
In a large bowl, whisk together the eggs, half and half, and the remaining chicken stock until smooth and creamy. Mix in two-thirds of the grated Gruyère cheese to distribute gooey cheesiness throughout the custard. Then fold in the toasted bread cubes and the slightly cooled mushroom-leek mixture, ensuring everything is evenly coated. Let this sit at room temperature for 30 minutes so the bread can soak up all that rich, flavorful custard. If you’d rather cook later, you can cover it tightly and refrigerate overnight without losing any magic.
Step 6: Bake Until Golden and Set
Give your bread mixture a gentle stir before transferring it into a greased 9×13-inch baking dish or a 2.5-quart gratin dish. Sprinkle the remaining Gruyère cheese on top, then pop it into the oven. Bake for 45 to 50 minutes until the top is beautifully browned and the custard has set firmly. Let it cool for 5 to 10 minutes before slicing to serve, allowing the pudding to settle and enhance its wonderful texture.
How to Serve Mushroom & Leek Bread Pudding Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thyme leaves makes a bright, inviting garnish that contrasts beautifully with the rich colors of the pudding. For an extra touch, a light drizzle of truffle oil can elevate those earthy mushroom flavors beautifully.
Side Dishes
This Mushroom & Leek Bread Pudding Recipe pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables or a simple bowl of soup also complement the creamy texture and savory notes perfectly, rounding out your meal.
Creative Ways to Present
For festive occasions or casual gatherings, serve the bread pudding in individual ramekins or muffin tins for perfect single portions. You can also layer it with fresh microgreens and shaved Gruyère on top for an elegant twist. Think of it as comfort food with a gourmet flair—totally Instagram-worthy and irresistibly delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mushroom & Leek Bread Pudding Recipe covered tightly in the refrigerator for up to three days. This dish holds its texture well and tastes even better after the flavors have had more time to meld together.
Freezing
If you want to prepare this ahead, you can freeze the fully cooked bread pudding. Wrap it tightly with plastic wrap and foil or use an airtight container, then freeze for up to two months. When ready to enjoy, thaw it overnight in the refrigerator.
Reheating
To reheat, place your portion in an oven-safe dish and warm it in a 325°F oven for 20 to 25 minutes or until heated through. This will bring back the crispy top and creamy interior beautifully. Avoid microwaving to keep that lovely texture intact.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the pancetta and add a bit of olive oil or butter to sauté the vegetables. You could also add smoked paprika or liquid smoke to introduce a smoky flavor that mimics the pancetta’s depth.
Can I use a different type of bread?
Yes, any sturdy, rustic bread works best for this recipe—think sourdough, ciabatta, or a French baguette. Avoid soft sandwich bread as it might become too mushy during soaking.
What cheese can I substitute if I don’t have Gruyère?
Emmental or Swiss cheese are great alternatives as they melt well and provide a similar nutty flavor. For a sharper taste, aged cheddar can also be used, but it’ll change the overall flavor profile slightly.
Is it possible to make this dairy-free?
To make a dairy-free Mushroom & Leek Bread Pudding Recipe, swap half and half with a creamy non-dairy milk such as oat or cashew milk, and replace Gruyère with a dairy-free cheese that melts well. The texture might be a little different but still delightful.
How long can I let the bread soak in the custard?
The bread should soak for at least 30 minutes at room temperature, but if you want, you can prepare the mixture the night before and refrigerate it. This helps flavors deepen and makes it even more luscious when baked.
Final Thoughts
There’s truly nothing like a warm slice of this Mushroom & Leek Bread Pudding Recipe to bring comfort and joy to your table. It’s an impressive dish that’s surprisingly easy to make, transforming humble ingredients into something utterly delicious and satisfying. Give it a go—you’ll find yourself reaching for seconds and adding this to your regular recipe rotation in no time.
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Mushroom & Leek Bread Pudding Recipe
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Mushroom & Leek Bread Pudding is a savory, satisfying dish perfect for brunch or a comforting dinner. Featuring crispy pancetta, tender leeks, earthy cremini mushrooms, and creamy Gruyère cheese, it offers a perfect balance of flavors and textures. The bread cubes soak up a rich custard mixture, resulting in a luscious yet hearty casserole that’s ideal for serving a crowd or meal prepping.
Ingredients
Main Ingredients
- 6 cups cubed artisan bread (crusts are OK)
- 4 ounces pancetta, diced into small pieces
- 4 cups thinly sliced leeks, white and light green parts only (cleaned)
- 24 ounces cremini mushrooms, thinly sliced
- 1 tablespoon fresh thyme leaves (or fresh tarragon leaves)
- 1 ¼ cups chicken stock, divided
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- â…“ cup chopped fresh flat leaf parsley
- 4 large eggs, room temperature
- 1 ½ cups half and half
- 6 ounces grated Gruyère cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding later.
- Toast Bread Cubes: Spread the cubed artisan bread evenly on a cookie sheet and bake for 15-20 minutes until they are slightly browned and crisp. Remove and set aside to cool.
- Cook Pancetta: Heat a large skillet or Dutch oven over medium heat, add the diced pancetta, and cook for about 5 minutes until it begins to brown and release its fat.
- Sauté Leeks: Add the thinly sliced leeks to the pancetta and cook for 8-10 minutes over medium heat until the leeks soften and become tender.
- Add Mushrooms and Season: Stir in the sliced cremini mushrooms, fresh thyme leaves, ¼ cup of chicken stock, kosher salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until most of the liquid evaporates. Remove from heat and stir in the chopped parsley. Let this mixture cool slightly.
- Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs, half and half, and the remaining 1 cup of chicken stock. Stir in two-thirds of the grated Gruyère cheese to the custard.
- Combine Bread and Vegetables: Add the toasted bread cubes and the slightly cooled mushroom and leek mixture to the custard. Stir well to combine everything. Let it sit at room temperature for 30 minutes to allow the bread to absorb the custard fully. You may cover and refrigerate overnight if preparing ahead.
- Assemble and Bake: Stir the bread pudding mixture once more before transferring it to a greased 9×13-inch baking dish or a 2.5-quart gratin dish. Sprinkle the remaining Gruyère cheese evenly on top.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is beautifully browned and the custard is set.
- Cool and Serve: Remove from the oven and allow to cool for 5-10 minutes to set before slicing and serving.
Notes
- Cleaning leeks: To clean leeks thoroughly, slice them thinly and soak in a bowl of cold water to let dirt and grit settle, then drain and pat dry.
- This bread pudding can be made a day ahead: cover tightly and refrigerate overnight after the bread soaks in the custard mixture.
- Gruyère cheese can be substituted with other semi-hard cheeses like Emmental or Swiss if preferred.
- For a vegetarian version, substitute vegetable stock and omit pancetta or replace it with smoked mushrooms or vegetarian bacon.
- Ensure bread cubes are slightly toasted to prevent sogginess in the final dish.
