Savory Bread Pudding with Leeks, Gruyere, and Sage

Savory Bread Pudding with Leeks, Gruyere, and Sage ingredients

• 8 cups Day-old rustic bread (e.g., sourdough or challah), cut into 1-inch cubes
• 4 tbsp Unsalted butter
• 2 medium Large leeks, white and light green parts only, thinly sliced
• 3 cloves Garlic cloves, minced
• 2 tbsp Fresh sage, chopped
• 1 tbsp Fresh thyme leaves
• 4 large Large eggs
• 2 cups Whole milk
• 1/2 cup Heavy cream
• 1/2 cup Chicken or vegetable broth
• 1.5 cups Gruyere cheese, shredded
• 1 tsp Kosher salt
• 1/2 tsp Black pepper

How to make Savory Bread Pudding with Leeks, Gruyere, and Sage

1. Preheat your oven to 350°F (175°C). Spread the 8 cups of day-old bread cubes in an even layer on a large baking sheet and toast for 10-15 minutes, or until lightly golden and dry. This helps the bread absorb the liquid without becoming soggy. Remove from oven and set aside.
2. While the bread toasts, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Add the 2 thinly sliced leeks and sauté for 8-10 minutes until softened and translucent, stirring occasionally. Be sure to wash leeks thoroughly to remove any grit.
3. Add 3 minced garlic cloves, 2 tablespoons chopped fresh sage, and 1 tablespoon fresh thyme leaves to the skillet with the leeks. Cook for another 1-2 minutes until fragrant, stirring continuously. Remove the skillet from the heat.
4. In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup chicken or vegetable broth, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until well combined.
5. Add the toasted bread cubes to the bowl with the egg mixture. Fold in the sautéed leek and herb mixture and 1 cup of the shredded Gruyere cheese. Gently toss everything until the bread is evenly coated and most of the liquid has been absorbed.
6. Lightly grease a 9x13-inch baking dish. Pour the bread pudding mixture into the prepared dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded Gruyere cheese over the top.
7. Bake for 45-55 minutes, or until the bread pudding is puffed, golden brown, and set in the center. An inserted knife should come out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
8. Remove the bread pudding from the oven and let it rest for 10 minutes before serving. This allows it to firm up slightly and makes for easier portioning. Serve warm as a comforting Thanksgiving side dish.

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