Leek and Gruyere Bread Pudding Recipe

Name: Leek and Gruyere Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for baking dish; 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well; 2 garlic cloves, crushed; 1/3 cup dry white wine; 3 cups heavy cream; 2 cups whole milk; 1/2 teaspoon freshly grated nutmeg; Pinch of cayenne pepper; 2 teaspoons coarse salt; 1/4 teaspoon freshly ground pepper; 5 large eggs plus 2 large egg yolks, lightly beaten; 1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise; 2 cups grated Gruyere cheese; 1 cup grated Parmesan cheese

Servings: persons

3 tablespoons unsalted butter, plus more for baking dish
1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
2 garlic cloves, crushed
1/3 cup dry white wine
3 cups heavy cream
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
5 large eggs plus 2 large egg yolks, lightly beaten
1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
2 cups grated Gruyere cheese
1 cup grated Parmesan cheese

1
Preheat the oven to 350F.
2
Butter a 10-inch (10-cup) round baking dish.
3
Melt butter in a medium saucepan over medium heat.
4
Add leeks and garlic; cook, stirring frequently, until soft, about 10 minutes.
5
Add wine, and bring to a boil.
6
Cook until wine is reduced by half.
7
Transfer half of the leek mixture to a bowl, and reserve.
8
Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer.
9
Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking.
10
Whisk in another cup cream-leek mixture; return egg-leek mixture to pan.
11
Cook, whisking, until thickened, 4 to 5 minutes.
12
Arrange 8 or 9 pieces of bread in prepared dish.
13
Pour 2 cups egg-leek mixture over bread.
14
Sprinkle half the reserved leeks and half the cheeses over bread.
15
Let stand 10 minutes.
16
Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture.
17
Sprinkle with remaining leeks and cheeses.
18
Let stand 10 minutes.
19
Cover dish loosely with foil, and place in a small roasting pan.
20
Add enough hot water to reach halfway up sides of dish.
21
Bake until golden brown and set, about 55 minutes.
22
Remove foil, and bake until deep golden brown, about 20 minutes more.
23
Let cool in dish on a wire rack.
24
Serve warm or at room temperature.

1354

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for baking dish, 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well, 2 garlic cloves, crushed, 1/3 cup dry white wine, and more.

Yes, Leek and Gruyere Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leek and Gruyere Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions