Description

This savory Mushroom & Leek Bread Pudding is a comforting dish featuring toasted artisan bread cubes combined with sautéed pancetta, tender leeks, and cremini mushrooms, all soaked in a rich custard of eggs, half and half, and chicken stock. Topped with melted Gruyère cheese and baked to golden perfection, it makes a perfect side dish or vegetarian-friendly main when pancetta is omitted.

Ingredients

Scale

Bread

6 cups cubed artisan bread (crusts are OK)

Vegetables & Meat

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)
⅓ cup chopped fresh flat leaf parsley

Liquids & Dairy

1 ¼ cups chicken stock, divided
4 large eggs, room temperature
1 ½ cups half and half
6 ounces grated Gruyère cheese, divided

Seasonings

1 teaspoon kosher salt
¾ teaspoon ground black pepper

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) so it’s ready for baking the bread and later the pudding.
Toast the bread cubes: Spread the artisan bread cubes evenly on a cookie sheet and bake them for 15-20 minutes until they are slightly browned and crisp. Remove from the oven and set aside to cool.
Cook the pancetta: Heat a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook for about 5 minutes, stirring occasionally, until it begins to brown and render its fat.
Sauté the leeks: Add the thinly sliced leeks to the pancetta in the skillet and continue cooking for 8 to 10 minutes until the leeks become tender and fragrant.
Cook mushrooms and season: Stir in the sliced cremini mushrooms, fresh thyme leaves, ¼ cup of chicken stock, kosher salt, and black pepper. Cook the mixture over medium heat for 10 to 12 minutes, stirring occasionally until most of the liquid evaporates. Then remove from heat and stir in the chopped parsley. Allow to cool slightly.
Prepare the custard mixture: In a large mixing bowl, whisk together the eggs, half and half, and the remaining 1 cup of chicken stock until smooth. Stir in two-thirds of the grated Gruyère cheese.
Combine all ingredients: Add the toasted bread cubes and the slightly cooled mushroom mixture to the custard mixture. Stir well to combine and make sure the bread absorbs the liquid. Let it sit at room temperature for 30 minutes. If not cooking immediately, cover tightly and refrigerate overnight.
Assemble and bake: Stir the bread pudding mixture again before transferring it to a greased 9×13 inch baking pan or a 2.5-quart gratin dish. Sprinkle the remaining Gruyère cheese evenly over the top. Bake in the preheated oven for 45-50 minutes until the top is nicely browned and the custard is set.
Cool and serve: Let the bread pudding cool for 5-10 minutes after baking to allow it to set further before slicing and serving.

Notes

You can substitute fresh tarragon for thyme if preferred for a different herbal note.
If you want a vegetarian version, omit the pancetta and use vegetable stock instead of chicken stock.
Allowing the bread mixture to rest before baking helps the bread soak up the custard fully for a creamier texture.
This dish can be prepared a day ahead; just refrigerate before baking and bake fresh when ready.
Use day-old artisan bread for best texture as it soaks up custard without becoming too mushy.