• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Vegetarian Recipes

Savory Bread Pudding with Leeks, Mushrooms and Gruyere

Published: Nov 18, 2020 · Modified: Oct 27, 2022 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

Jump to Recipe

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

Savory Bread Pudding is better Than Stuffing

There..I said it and I'm not taking that statement back.

Instead of the traditional stuffing with sauteed celery and other vegetables, this savory bread pudding is kicked up with layers of fantastic flavor. Sauteed leeks and a creamy base of shredded Gruyere, milk and eggs makes the bread pudding incredibly decadent.

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

Bread Pudding Ingredients

Bread: Stale, dried bread is a must. If you only have fresh, pop it in the oven for a few minutes to dry. As for type, we like ciabatta or sourdough for it's flavor.

Aromatics: Leeks and garlic give the bread pudding so much flavor.

Herbs: And lots of it! Fresh rosemary, thyme and sage.

Mushrooms: This one is for the mushrooms lovers.Baby portobello or crimini mushrooms are cut in half and simply sauteed with the other aromatics.

Cheese: This is where it gets good. Something melty and nutty such as Fontina or Gruyere, or any alpine style cheese that melts well.

Liquid Base: And this is what makes this recipe differ from stuffing. Whole milk is whisked with eggs and stock making the bread pudding a bit more luxurious.

How to Make Savory Bread Pudding

Saute leeks in olive oil and butter until softened. Add garlic, and saute for another inutes.

Add mushrooms and chopped herbs and saute until mushrooms just begin to soften. Season with salt and pepper.

In a large bowl, whisk the milk, eggs and stock together and add the cubed bread, mushroom and herb mixture and grated cheese and toss everything well.

Add stuffing to a buttered casserole dish and bake for 35-40 minutes at 400 degrees Fahrenheit until the top is golden brown and cheese is bubbly.

A Few Tips

  • Make ahead for Thanksgiving up to two days in advance. Assemble and then bake an hour before serving.
  • This recipe is highly customizable, use different styles of bread or other roasted vegetables such as butternut squash.

More Thanksgiving Favorites

Roasted Brussels Sprouts with Lemon Zest

Roast Turkey with Citrus, Herbs and Zaatar

Roasted Kabocha Squash with Pomegranate Molasses

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.

Savory Bread Pudding with Leeks, Mushrooms and Gruyere

Samantha Ferraro

LittleFerraroKitchen.com

A modern spin on traditional stuffing, this savory bread pudding is filled with bold flavors of sauteed leeks, herb sauteed mushrooms and a good amount of nutty and savory Gruyere.
4.79 from 14 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 421 kcal

Ingredients
 
 

  • 3 cups cubed ciabatta or sourdough
  • Olive oil for drizzling
  • 2 tbsp. unsalted butter
  • 1 large leek cut into half moon shapes
  • 2 garlic cloves chopped finely
  • 8 ounces crimini mushrooms cut in half
  • 1 tbsp. chopped rosemary
  • 1 tbsp. chopped sage + extra for garnish
  • 4-5 sprigs of thyme leaves removed and chopped
  • Salt and pepper
  • 1 ½ cup grated Fontina and/or Gruyere
  • 2 whole eggs
  • ½ cup whole milk
  • 1 cup chicken or vegetable stock

Instructions
 

  • Pre-heat oven to 400 degrees Fahrenheit and arrange bread on a baking sheet and bake for 5 minutes to dry out the cubes.
  • Meanwhile, butter the inside of a casserole dish and set aside.
  • Drizzle a sauté pan with olive oil and add butter and sauté leeks over medium heat for about 6-8 minutes until softened. Add garlic and sauté for another minute.
  • Add mushrooms and chopped herbs and sauté everything for 3-5 minutes, until mushrooms just start to soften. Season with salt and pepper and set aside.
  • In a large bowl, whisk eggs, milk and stock together and add cubed bread, mushroom mixture, and grated cheese. Toss together
  • Transfer the stuffing to the buttered dish, top with more sage and bake for 30-40 minutes, until the top is golden brown.
  • Once done, let bread pudding cool down for a few minutes before serving.

Notes

This recipe is highly customizable and can be scaled up or down easily.
Feel free to substitute roasted squash in lieu of mushrooms.
Can be made ahead up to two days in advance, just assemble and bake an hour before serving.

Nutrition

Calories: 421kcalCarbohydrates: 23gProtein: 24gFat: 27gSaturated Fat: 15gCholesterol: 157mgSodium: 410mgPotassium: 503mgFiber: 3gSugar: 5gVitamin A: 1356IUVitamin C: 7mgCalcium: 634mgIron: 3mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Hearty & Flavorful Vegetarian Recipes

  • Tomato bruschetta toppings inspired by around the world.
    Tomato Bruschetta Toppings Bar
  • Lebanese potato salad with sumac, herbs and lemon juice.
    Lebanese Potato Salad with Sumac
  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • This easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
    Homemade Vegetable Stock (From Scraps)

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

4.79 from 14 votes (14 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Summer Favorites

  • Easy lemon orzo salad is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.
    Lemon Orzo Salad with Corn and Basil
  • Italian zucchini flower fritters.
    Zucchini Flower Fritters
  • Grilled chicken shawarma kebabs are served on top of hummus and saffron rice.
    Chicken Shawarma Skewers
  • Cherry tomato pasta with basil and garlic.
    Cherry Tomato Pasta with Garlic and Basil
  • heirloom tomato caprese tart with basil.
    Peach Caprese Tart with Puff Pastry
  • Mediterranean Watermelon Salad
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.