Print

Ina Garten Mushroom and Leek Bread Pudding

Ina Garten Mushroom and Leek Bread Pudding - recipe card
Print Recipe
Print Recipe

A savory bread pudding layered with buttery sautéed leeks, earthy cremini mushrooms, and nutty Gruyère, all bound in a silky custard. The top bakes to a golden, crispy crust while the interior stays moist and spoonable. Perfect as a vegetarian main or a rich side for a holiday table.

Ingredients

Scale
  • 6 cups (1-inch) cubed rustic country bread (about 8 oz), crusts left on
  • 2 tablespoons unsalted butter, plus more for greasing
  • 2 cups thinly sliced leeks, white and light green parts only (about 2 medium leeks)
  • 12 oz cremini mushrooms, stems trimmed, caps quartered
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon minced fresh thyme leaves
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups (6 oz) shredded Gruyère cheese, divided

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 2-quart baking dish (about 8×8 inches or 10×7 inches) and set aside.
  2. Spread the bread cubes on a rimmed baking sheet and toast in the oven for 8 to 10 minutes, until dry and lightly golden at the edges. Transfer to a large bowl and set aside. Toasting the bread ensures it absorbs the custard without turning mushy.
  3. In a large (12-inch) skillet, melt the butter over medium heat until it foams. Add the leeks and 1/2 teaspoon of the salt and cook, stirring occasionally, for 5 to 6 minutes, until softened and translucent but not browned. If the leeks begin to stick, reduce the heat to medium-low.
  4. Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, for 6 to 8 minutes, until they release their liquid and it evaporates, then they begin to brown. Stir in the thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat and let cool for 5 minutes.
  5. In a medium bowl, whisk together the eggs, milk, cream, nutmeg, and remaining 1/4 teaspoon pepper until smooth. The custard should be uniform in color with no streaks of egg.
  6. Add the cooled leek-mushroom mixture and 1 cup of the Gruyère to the bowl with the toasted bread. Toss gently to combine, then transfer to the prepared baking dish, spreading evenly.
  7. Pour the custard over the bread mixture, pressing down lightly with a spatula to submerge all the bread. Let stand for 10 minutes so the bread absorbs the custard. Sprinkle the remaining 1/2 cup Gruyère evenly over the top.
  8. Bake for 35 to 40 minutes, until the pudding is puffed, the top is golden brown, and the center is set when lightly pressed (a knife inserted in the center should come out clean). If the top browns too quickly, tent loosely with foil after 25 minutes.
  9. Let rest for 10 minutes before serving. This allows the custard to set further and makes for cleaner portions. Serve warm.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Freezing is not recommended, as the custard may become watery upon thawing. Reheating: Cover with foil and warm in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through. Microwave individual portions on medium power in 30-second intervals. Do not overheat, or the custard may curdle.

Nutrition

Keywords: mushroom leek bread pudding, savory bread pudding, vegetarian bread pudding, Ina Garten mushroom leek bread pudding, Gruyère bread pudding, leek mushroom casserole, Thanksgiving side dish, holiday vegetarian main, baked bread pudding, cremini mushroom recipe

Find it online: https://inagartencooks.com/ina-garten-mushroom-and-leek-bread-pudding/