Savory Bread Pudding with Spinach, Leeks and Mushro

Name: Savory Bread Pudding with Spinach, Leeks and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Unsalted Butter; 2 whole Leeks, Thinly Sliced, Washed Well, Drained; 8 ounces, weight Crimini (baby Bella) Mushrooms, Sliced; 2 cups Spinach; 2 cloves Garlic, Minced; 6 whole Eggs, Lightly Beaten; 1- 1/2 cup Milk (I Used Unsweeted Almond Milk); 1/2 teaspoons Salt; 1/4 teaspoons Freshly Ground Black Pepper; 2 cups Grated White Cheddar Cheese; 10 cups Day-old Bread Cubes (about 1 Inch Cubes)

Servings: persons

2 Tablespoons Unsalted Butter
2 whole Leeks, Thinly Sliced, Washed Well, Drained
8 ounces, weight Crimini (baby Bella) Mushrooms, Sliced
2 cups Spinach
2 cloves Garlic, Minced
6 whole Eggs, Lightly Beaten
1- 1/2 cup Milk (I Used Unsweeted Almond Milk)
1/2 teaspoons Salt
1/4 teaspoons Freshly Ground Black Pepper
2 cups Grated White Cheddar Cheese
10 cups Day-old Bread Cubes (about 1 Inch Cubes)

1
Preheat oven to 400 F. Spray or butter the bottom and sides of a 9x13 inch baking dish.
2
Heat the butter in a large skillet over medium-high heat.
3
Add the leeks and mushrooms and cook, stirring occasionally, for 20-25 minutes, or until the leeks have softened and browned and the mushrooms have released their liquid and begun to reduce.
4
Add the spinach and garlic and cook for another 2 minutes, or until the spinach has wilted.
5
Season with just a dash of salt and pepper.
6
Remove from heat and set aside.
7
In a large bowl, mix together the eggs, milk, salt, pepper, and 3/4 of the cheese until well-combined.
8
Add the bread cubes and mix everything together with your hands until the bread cubes are thoroughly soaked in the egg mixture.
9
Transfer the bread and egg mixture to the prepared baking dish and top with the remaining cheese.
10
Bake for 25-30 minutes, or until the bread pudding is set in the middle and golden brown on top.

525

kcal

Calories

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, 2 whole Leeks, Thinly Sliced, Washed Well, Drained, 8 ounces, weight Crimini (baby Bella) Mushrooms, Sliced, 2 cups Spinach, and more.

Yes, Savory Bread Pudding with Spinach, Leeks and Mushrooms 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!

Savory Bread Pudding with Spinach, Leeks and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions