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.
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
Savory Bread Pudding with Leeks, Mushrooms and Gruyere
- 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
- 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.
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.