If you’ve never tried a savory bread pudding, you’re in for a revelation. Fresh thyme, tender leeks, butter, and gruyère are folded into toasted brioche cubes and a creamy custard to make a rich, comforting side dish.
Bread pudding—most people think dessert. Cinnamon, raisins, chocolate. But savory bread pudding is a different world.
If you didn’t enjoy sweet bread pudding in the past, don’t let that stop you from trying this version. I wasn’t a fan of the sweet ones either, but the savory take completely won me over. In essence, this dish is very close to a classic Thanksgiving stuffing, but creamier and more luxurious thanks to brioche and gruyère.
The star ingredient here is the leek. Trim away the tough dark green tops, then slice the white and pale green sections into rounds.
Leeks can hide grit between their layers, so after slicing, rinse the rounds thoroughly in a bowl of water and drain them well.
Saute the leeks gently with butter and a splash of white wine until they’re soft and fragrant. A long, low simmer brings out their sweetness and mellows any sharpness.
While the leeks cook, cut a brioche loaf into cubes and spread them on a baking sheet. Toast the cubes in a hot oven until they are golden and slightly crisp—this step helps the bread hold its shape and soak up the custard without becoming mushy.
Whisk together eggs, fresh thyme, milk, heavy cream, a pinch of nutmeg, and seasoning to form a silky custard. Combine the toast, leeks, and shredded gruyère in a large bowl, pour the custard over the mixture, and toss gently. Let the bread rest for about 10 minutes, tossing occasionally so it can absorb the custard evenly.
Transfer the mixture into individual ramekins or a single 9×13-inch baking dish. Bake until the top is golden and the custard is set—about 70 minutes for ramekins or up to 90 minutes for a large dish. The finished pudding should be puffed, lightly browned, and no longer watery in the center.
Serve warm as a luxurious side dish—perfect for holiday dinners or a cozy weeknight alongside roasted vegetables or a simple green salad. Welcome to the savory side of bread pudding!
Other Thomas Keller recipes I’ve loved:
- The Best Fried Chicken IN THE WORLD
- Crispy Braised Chicken Thighs with Lemon and Fennel
- Classic Roast Chicken
Leek Bread Pudding
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Ingredients
- 2 very large leeks cut into rounds (about 4 cups)
- 3 tbsp butter
- 2 tbsp white wine
- 1 loaf brioche
- 3 eggs
- 1 tsp fresh thyme leaves
- 3 cups milk
- 2 cups heavy cream
- 1/8 tsp nutmeg
- 1 cup gruyere cheese
- salt and pepper
Instructions
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Preheat the oven to 350°F (175°C).
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Rinse the leek rounds in a large bowl of water to remove any trapped dirt, then drain.
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Place the leeks in a large sauté pan over medium-high heat, season with a pinch or two of salt, and cook, stirring frequently, for about 5 minutes. Add the butter and white wine, reduce heat to medium-low, cover partially with parchment or foil, and cook for about 30 minutes until very soft.
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Cut the brioche into cubes, spread on a baking sheet, and toast in the oven for about 15 minutes until golden.
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In a large bowl, whisk the eggs. Stir in the thyme, milk, heavy cream, nutmeg, and a generous pinch of salt and pepper.
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Add the toasted bread cubes, softened leeks, and gruyère to the custard. Toss to combine and let sit for about 10 minutes, tossing occasionally so the bread soaks up the custard evenly.
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Pour the mixture into a 9×13-inch dish or into individual ramekins. Bake for 70–90 minutes until the top is golden and the custard is set (about 70 minutes for ramekins, 90 minutes for a large dish). Serve warm.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline only.