Ina Garten’s Artichoke and Leek Bread Pudding is a luxurious, savory casserole that brings together custardy bread, sweet sautéed leeks, tangy artichokes, and nutty Gruyère cheese. It’s a comforting and elegant side dish, perfect for brunch, holiday dinners, or as a vegetarian main.

This rich and golden-baked dish is a fantastic make-ahead option that feeds a crowd while looking and tasting like something truly special.

What Is Ina Garten’s Artichoke and Leek Bread Pudding?

Unlike sweet bread puddings, this savory version uses cubed bread soaked in a creamy egg custard, layered with sautéed leeks, artichoke hearts, and melted cheese. Baked until golden and puffed, it’s soft inside with a crisp top—a satisfying dish full of texture and flavor.

Ina Garten Artichoke and Leek Bread Pudding

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Artichoke and Leek Bread Pudding

Savory comfort food with gourmet flair
Great make-ahead dish – Prepare and bake when ready
Perfect for brunch, potlucks, or holidays
Packed with flavor – Earthy leeks and briny artichokes shine
Customizable – Swap in your favorite cheese or veggies
Elegant vegetarian option – Hearty and satisfying
Golden, crisp top with a creamy center – Irresistible texture combo

Ingredients Needed to Make Ina Garten’s Artichoke and Leek Bread Pudding

3 tablespoons unsalted butter
2 cups leeks (white and light green parts), cleaned and thinly sliced
1 (12-ounce) jar marinated artichoke hearts, drained and chopped
8 cups cubed French bread (preferably day-old), ¾-inch cubes
2½ cups whole milk
1½ cups heavy cream
5 large eggs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1½ cups shredded Gruyère cheese
Optional: ½ cup grated Parmesan for topping

Instructions to Prepare Ina Garten’s Artichoke and Leek Bread Pudding

Step 1: Prepare the bread

Spread the cubed bread on a baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes, or until lightly golden and crisp. Set aside.

Step 2: Sauté the leeks

In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 7–8 minutes, until soft but not browned.

Step 3: Add the artichokes

Stir the chopped artichoke hearts into the leeks and cook for another 2 minutes. Remove from heat and let cool slightly.

Step 4: Make the custard

In a large mixing bowl, whisk together the milk, cream, eggs, salt, pepper, and nutmeg until smooth.

Step 5: Combine ingredients

In a large buttered baking dish (9×13-inch), layer half the toasted bread cubes, half of the leek-artichoke mixture, and half the Gruyère cheese. Repeat with the remaining ingredients.

Step 6: Pour the custard

Slowly pour the egg mixture evenly over the bread layers. Press gently to help the bread absorb the liquid.

Step 7: Rest the mixture

Let the bread pudding sit at room temperature for 30–45 minutes, or cover and refrigerate overnight for maximum flavor absorption.

Step 8: Bake until golden

Preheat oven to 350°F (175°C). Sprinkle Parmesan over the top if using. Bake uncovered for 50–60 minutes, or until puffed, golden, and a knife inserted in the center comes out clean.

Step 9: Rest and serve

Allow to cool for 10 minutes before serving. Serve warm.

What Goes Well With Ina Garten’s Artichoke and Leek Bread Pudding

Roast chicken or turkey – Savory, comforting combo
Green salad with vinaigrette – Adds freshness and crunch
Steamed asparagus or green beans – Light and seasonal
Tomato soup or bisque – Rich and warming side
Sparkling wine or Chardonnay – Pairs beautifully
Oven-roasted potatoes or root vegetables – For a hearty plate
Fruit compote or citrus salad – Light contrast for brunch

Key Tips for Making Ina Garten’s Artichoke and Leek Bread Pudding

Use day-old bread – Better absorption and texture
Sauté leeks slowly – Brings out their natural sweetness
Don’t skip the resting time – Essential for custard absorption
Cover loosely with foil if browning too fast – Prevents burning
Let cool slightly before slicing – Helps the pudding set
Use high-quality cheese – Gruyère adds creamy depth
Add herbs like thyme or parsley – For extra aroma

Creative Variations of Ina Garten’s Artichoke and Leek Bread Pudding

Swap Gruyère for fontina or white cheddar – Creamy cheese alternatives
Add sautéed mushrooms – Earthy flavor boost
Use spinach or kale with the leeks – More greens, more nutrients
Add chopped ham or pancetta – Heartier main course option
Include sun-dried tomatoes – Tangy Mediterranean flair
Try sourdough instead of French bread – Deeper flavor
Top with crispy shallots – Adds crunch and sweetness

Storage Guidelines for Ina Garten’s Artichoke and Leek Bread Pudding

Refrigerate leftovers in an airtight container – Best within 3 days
Cover tightly in the baking dish – Easy to reheat
Freeze portions wrapped tightly in foil and plastic – Up to 2 months
Label with date before freezing – For freshness tracking

Reheating Tips for Ina Garten’s Artichoke and Leek Bread Pudding

Oven: Reheat at 325°F covered with foil for 15–20 minutes – Maintains texture
Microwave: Use in short bursts and cover loosely – Quick but may soften the top
Add a splash of milk or cream before reheating – Keeps it moist
Top with fresh herbs after reheating – Brings back brightness

Nutritional Value (per serving, approx.)

Calories: 390
Protein: 14g
Carbohydrates: 30g
Fat: 24g
Fiber: 3g
Sugar: 5g
Sodium: 520mg

Rich, filling, and perfect as a savory brunch or side.

FAQs

Can I make Ina Garten’s artichoke and leek bread pudding ahead of time?

Yes, you can assemble the dish and refrigerate it overnight. Bake it fresh the next day for the best texture and flavor.

Can I use canned or frozen artichokes instead of marinated ones?

Yes, both canned and frozen artichoke hearts can be used. Just drain or thaw and chop them before adding to the sautéed leeks.

What kind of bread is best for savory bread pudding?

Day-old French bread or sourdough works best. It holds up well to the custard without becoming soggy.

How do I keep the top of bread pudding from over-browning?

If the top browns too quickly, loosely cover the dish with foil during the last 15–20 minutes of baking.

Wrapping Up

Ina Garten’s Artichoke and Leek Bread Pudding is a luxurious, comforting dish that’s easy enough for family dinners and elegant enough for special occasions. Its creamy texture, savory richness, and balanced flavors make it a memorable addition to any meal.