What is savory pudding?

This type of bread pudding is a savory take on sweet bread pudding. While bread pudding is commonly considered a dessert, savory bread pudding makes a wonderful side dish, vegetarian main, or holiday dish! Both sweet and savory bread pudding involves cubed bread soaked in an egg custard.

Why is it called bread pudding?

It wasn't until after the 13th century that bread pudding got its name. Originally it was called 'poor man's pudding' because it was made with bread, hot water, and sugar. After the 13th century the recipe started to include milk, eggs, and a type of fat to soak the bread, it was called 'bread and butter pudding.' Today it is simply called bread pudding.

Why is my bread pudding watery?

Make sure you bake the bread pudding for the entire cook time, only opening the oven near its end. To check on your dish, simply turn on the oven light instead of opening the door. The pudding bakes for 1 1/2 hours to ensure the mixture sets.

How do you keep bread pudding from getting soggy?

In addition to cooking the bread pudding for the entire length of time, using stale bread can prevent the dish from getting soggy. If needed, you can turn on the broiler for a few seconds to crisp up the top.

What is the texture of bread pudding?

When done, the texture of the bread pudding should be crispy on top and custardy and cheesy in the middle.

Savory Leek Bread Pudding

Description

This Savory Bread Pudding with leeks and gruyere is as cozy as it gets! A delicious and comforting side dish or vegetarian main- perfect for special dinners or the holiday table. (Adapted from Thomas Keller’s recipe- but a little lighter!)

Ingredients

Units Scale

12 cups bread cubes (about one large French bread loaf) toasted
2 cups gruyere, shredded (or comte or Emmentaler cheese)

Melted Leeks

3 cups leeks (about 3-4 leeks depending on size) white and light green parts only.
1/2 tsp kosher salt
2 tablespoons butter
2 tablespoons olive oil

Custard

4 large eggs
4 cups milk
2 cups half and half
1 teaspoon Dijon mustard (or brown mustard)
1/2 teaspoon salt
1/2 teaspoon white pepper ( or use black pepper)
1 tablespoon chives or scallions
1 tablespoon fresh thyme
1/2 teaspoon nutmeg (fresh grated is nice here)

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Instructions

Preheat oven to 350 F.
Cut leeks into 1/2 inch rounds using only white and light green parts and place in a bowl of lukewarm water to remove dirt. Mix several times and let any dirt settle to the bottom. Rinsing in water also helps soften the leeks when sauteing.
Set a skillet on med-high heat. Strain the leeks and addd them to the un-oiled pan. Season with salt and pepper, stir for 5 minutes. As leeks begin to soften, lower the heat to med-low. Stir in the butter and olive oil and cover the pan, stirring every 10 minutes for 20-30 mins, until tender and melting.
Meanwhile, cut the bread into 1-inch cubes and toast on a sheet pan for 20 mins until golden and dry. You may need to mix or turn mid-way so they are evenly browned. Transfer to large bowl.
In a medium bowl whisk 4 eggs. Add milk and half and half. (Don’t be tempted to use all half and half, it will turn out very rich) Whisk. Add salt, thyme, chives, nutmeg and white pepper. Whisk.
Add your now tender buttery leaks to the toasted bread and toss well.
Assemble: Grease a 9x 13-inch baking dish and sprinkle the bottom with ½ cup cheese. Spread 1/2 of the leek and bread mixture in the pan and sprinkle with ½ cup more of the cheese. Add the rest of leek mixture to the pan. Mix the custard once more and carefully pour enough of it to cover the bread mixture, gently pressing on the cubes of bread allowing it to soak in. Let sit 10 mins.
Then add the remaining custard, allowing some of the bread cubes to protrude. Sprinkle with the remaining cheese.
Bake in the middle of the oven until nicely puffed and lightly browned about 1 1/2 hours.

Notes

Leftovers will keep up to 4 days in the fridge. Reheat in a 350 oven or microwave.

Nutrition

Serving Size:
Calories: 365
Sugar: 9.8 g
Sodium: 635.3 mg
Fat: 19.6 g
Saturated Fat: 9.9 g
Carbohydrates: 39.5 g
Fiber: 2 g
Protein: 19.6 g
Cholesterol: 121.2 mg