Leek Bread Pudding Recipe (2024)

Recipe from Thomas Keller

Adapted by Kim Severson

Leek Bread Pudding Recipe (1)

Total Time
2½ hours
Rating
4(263)
Notes
Read community notes

Featured in: What the Last Meal Taught Him

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisement

Ingredients

Yield:12 servings as a side dish

  • 2cups ½-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
  • Kosher salt
  • 4tablespoons (2 ounces) unsalted butter
  • Freshly ground black pepper
  • 12cups 1-inch-cubed crustless brioche or Pullman loaf
  • 1tablespoon finely chopped chives
  • 1teaspoon fresh thyme leaves
  • 3large eggs
  • 3cups whole milk
  • 3cups heavy cream
  • Freshly grated nutmeg
  • 1cup shredded Comté or Emmenthaler cheese

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

456 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 12 grams protein; 476 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Leek Bread Pudding Recipe (2)

Preparation

  1. Step

    1

    Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.

  2. Step

    2

    Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

  3. Step

    3

    Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

  4. Step

    4

    Sprinkle ¼ cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread ½ of bread mixture in pan, and sprinkle with another ¼ cup cheese. Spread remaining bread mixture in pan, and sprinkle with another ¼ cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

  5. Step

    5

    Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1½ hours. Serve hot.

Ratings

4

out of 5

263

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Evan

Double the leeks.

Karen

All the leeks and cheese, 2 eggs, half of every thing else. Add a minced clove of garlic at the end of sauteing leeks. Great side with grilled meat. Think about adding some bacon.

MF

The advice to double the leeks is right on. I had challah bread, so I used that and then added some sautéed mushrooms and chopped parsley. Very tasty!

PHB

This is same recipe as from Thomas Keller's Ad Hoc at Home cook book. My notes then were: use 2 or 3 x the leek qty; go heavy on herbs and seasonings; be careful about cook time.

Jill 34M

This is a fabulous recipe. I have made it many times, and it is always a huge hit. I just saw the recommendation to double the leeks, which I think will only improve the result.

DD Thexton

As someone else noted, double the amount of leeks. I've also doubled the cheese and use half & half and added chopped up cooked bacon to make it even more delectable!

CBR

That's a potato gratin.

John Miguel Esteban

This was a revelation. Maybe I'm an outlier, but when I think of bread pudding I'm usually thinking of a heavy, sweet dessert. This savory version is sublime. It has an ethereal soufflé quality to it that is surprising considering the amount heavy cream and cheese. We served this dish with filet mignon and a simple pan sauce. It proved a nice change of pace over potatoes.

Jennie

I followed the recipe, and I thought there were adequate leeks. I could taste the cheese, but I would have enjoyed more, especially since we ate it as a main dish. I think that 6 c of liquid is what makes it take so long to cook. It was still a little wet even after 90 minutes in the oven. Very nice, and quite rich, but I'd have preferred more cheese and less milk/cream, all told.

erno

Start leeks in a dry pan? If you start with rounds, leeks caramelize/burn on bottom...?! Any insight?

Olga

I didn't have enough leeks to double, so I cut the bread amount in half and used only 8oz of cream/half the milk/2 eggs. Turned out great! The proportions in this recipe are definitely way off...

dgh

I used sourdough bread and really liked the results. I'm about to try it with pumpernickel . I'll let you know how it works.

PHB

This is same recipe as from Thomas Keller's Ad Hoc at Home cook book. My notes then were: use 2 or 3 x the leek qty; go heavy on herbs and seasonings; be careful about cook time.

Audra

To be gluten free, I used sliced yukon golds instead of bread; no eggs and a pint of heavy cream. Very delicious!

CBR

That's a potato gratin.

MF

The advice to double the leeks is right on. I had challah bread, so I used that and then added some sautéed mushrooms and chopped parsley. Very tasty!

DD Thexton

As someone else noted, double the amount of leeks. I've also doubled the cheese and use half & half and added chopped up cooked bacon to make it even more delectable!

Karen

All the leeks and cheese, 2 eggs, half of every thing else. Add a minced clove of garlic at the end of sauteing leeks. Great side with grilled meat. Think about adding some bacon.

Alex

I found it bland and heavy.

lilian

lilian
It is delicious! It is a keeper.

Jill 34M

This is a fabulous recipe. I have made it many times, and it is always a huge hit. I just saw the recommendation to double the leeks, which I think will only improve the result.

Evan

Double the leeks.

Private notes are only visible to you.

Leek Bread Pudding Recipe (2024)

FAQs

How much of the leek should I use? ›

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

How do I know my bread pudding is done? ›

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Why is my bread pudding so runny? ›

Only Cover The Bread Pudding In Oven For Some Of The Time

To be sure that you get the bread pudding to just the right consistency, here's another trick: Cover the bread pudding with aluminum foil for about half the time.

Why is my bread pudding soggy in the middle? ›

Temperature is key

Finally, to avoid overcooking it, it's important to know when it's done. To check the inside to see if all the liquid has been absorbed, insert a knife into the middle of the pudding and create a small hole by pushing the bread to the side: If liquid begins oozing into the hole, it's not yet ready.

How many cups is 1 leek chopped? ›

The amount that a leek will yield depends on its size. A small leek may only yield about ½ cup chopped, whereas a medium to large leek yields closer to 1 cup chopped. Remember, you typically only cut the white and light green part of a leek, so the dark green top and leaves do not count towards its size.

What is a portion of leek? ›

The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

Is it OK to leave bread pudding out overnight? ›

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

How long is bread pudding safe to eat? ›

How to Store Bread Pudding. Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

How long does it take for pudding to fully set? ›

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

Why does my bread pudding fall after bringing out of the oven? ›

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

Does bread pudding keep well? ›

Because bread pudding has eggs and dairy, it should only be kept in the fridge for about 4 days. But if there are any changes (smell, texture, color) then it should be thrown away. You can slice it and freeze it as well. To reheat it, you can reheat it in the microwave which is easier.

What is the best thickener for pudding? ›

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.

How wet should my bread pudding be? ›

There is no one “right” way to make bread pudding, and its a matter of personal preference whether you prefer it to be gooey or not. The texture should be like a soft damp cake like mix and have a dense pudding like texture with a crunchy sugar top coating.

Why does my bread pudding taste eggy? ›

You are probably cooking your egg dishes too hot for too long. Eggs contain a lot of water and also chains of proteins; if you could see them, the proteins would be coiled like little springs.

How do you fix pudding that didn't thicken? ›

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

What part of the leek do you not use? ›

The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.

Do you use the whole leek or just the white part? ›

The white and light green part of leeks are the most tender and edible part. That lower, pale portion close to the root can be used in sautés, soups and more. While the entire leek can be used for cooking, not all of it is edible.

Do you use all of the leek for soup? ›

Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green.

Do you use leafy part of leek? ›

First, slice the leeks in half lengthwise. Then, chop off the stringy roots and dark green leaves. You won't use the tough tops in most leek recipes, but still, don't toss them! They add delicious oniony flavor to homemade stock.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Otha Schamberger

Last Updated:

Views: 5901

Rating: 4.4 / 5 (55 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Otha Schamberger

Birthday: 1999-08-15

Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290

Phone: +8557035444877

Job: Forward IT Agent

Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games

Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.