If you're after a holiday side that's both familiar and a little elevated, this savory Mushroom & Leek Bread Pudding delivers. Think hearty artisan bread soaked in rich custard, studded with pancetta, tender leeks, earthy cremini mushrooms and melty Gruyère all baked until golden and irresistible. Make ahead? Check. Crowd-pleaser? Double check.
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Let's talk about side dish magic.
You know the one dish people gravitate toward at every gathering? This is that dish. We fell hard for Ina Garten's Mushroom & Leek Bread Pudding, and after making it on repeat, we've only made a few small tweaks to fit what we usually have in the fridge. Honestly? It didn't need much adjusting because it's that delicious. If you already have a favorite stuffing on your holiday menu (perhaps this Cornbread Stuffing with Sausage or our Homemade Stuffing recipe?), this bread pudding might just earn a permanent spot instead.
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Why You'll Love This Savory Bread Pudding
- Elevates everyday bread into something elegant and comforting. Crunchy crust + soft, custardy center makes this savory bread pudding recipe stand out.
- Make-ahead friendly, meaning less stress on the big day. Just assemble ahead, refrigerate, and bake later.
- Stuffing alternative with all the familiar comfort but extra richness and less risk of mushy bits.
- Built on Ina's brilliance. This is Ina Garten's recipe with just a couple of small tweaks.
- It's adaptable. Vegetarian? You're covered (scroll to swaps below).
Ingredients & Easy Swaps
Ingredient Notes That Make A Difference
- Bread cubes: Any dense artisan loaf from the bakery will work. Avoid less sturdy breads (like a soft baguette or french loaf) as they will get mushy in the liquid custard.
- Pancetta: You can often find this pre-diced in the deli and cheese section of the grocery store. Chopped bacon works, too, if pancetta isn't available.
- Leeks: Use the white and light green parts only. The leafy layers trap dirt and sand, so check out the tip below for an easy way to clean them before adding to the recipe.
- Mushrooms: Cremini (also known as Baby Bella) mushrooms are easy to find at the grocery store. Short on time? Buy presliced mushrooms.
- Herbs: Ina's original recipe uses tarragon, but I often have fresh thyme on hand (and love its woodsy flavor), so that's what I used here. Feel free to use either.
- Half & half: Another difference between this recipe and the original. Ina recommends heavy cream, but I've made this multiple times with half and half, and it's just as rich and tasty.
- Gruyère cheese: Splurge-worthy yes, but so worth it. Nutty, melty, and rich. I usually buy mine at Trader Joe's as it's more reasonably priced. An aged Swiss cheese works in a pinch.
- Stock: Chicken stock gives depth. To make this recipe vegetarian, swap in vegetable stock and skip the pancetta.
Quick Step-By-Step Overview
- Toast the bread: Preheat oven to 350°F. Spread bread cubes on a sheet pan and bake for 15-20 minutes until lightly browned.
- Cook the pancetta: In a large skillet over medium heat, cook pancetta for about 5 minutes or until starting to brown.
- Add the leeks: Stir in cleaned leeks; cook for 8-10 minutes or until tender.
- Add mushrooms & seasoning: Stir in mushrooms, thyme, ¼ cup chicken stock, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until most of the liquid evaporates. Remove from heat and stir in parsley.
- Make the custard: In a large bowl, whisk eggs, half & half, remaining chicken stock, and ⅔ of the Gruyère. Add bread cubes and mushroom-leek mixture; mix to combine. Let sit 30 minutes at room temp to absorb. (Skip this step if making ahead and refrigerating.)
- Bake: Stir again, transfer to a 9×13" or 2½-quart baking dish. Top with remaining cheese. Bake 45-50 minutes until browned and set. Let rest a few minutes before serving.
How to Clean & Slice Leeks
Why it matters: Leeks love hiding dirt between layers. Cleaning them prevents gritty bites.
- Trim root ends and dark green tops; keep white + light green parts.
- Slice in half lengthwise, then thinly slice into half-moons.
- Soak slices in a bowl of cold water. Agitate gently; grit will fall to the bottom.
- Scoop leeks out, drain in a colander or dry on paper towels.
FAQs
Absolutely. Assemble the dish the night before or the morning of your meal. Cover and refrigerate. Skip the 30-minute soak (the fridge does the job). When ready to bake, let it sit at room temp for about 30 minutes while the oven preheats, then bake as directed. Easy peasy.
Yes! Omit pancetta and use vegetable stock instead of chicken. It still packs a flavor punch.
Not at all. This is comfort food through and through. Great for brunches, potlucks, or dinner with a salad.
Gruyère gives the signature flavor, but aged Swiss or fontina will get you close.
Could be too-soft bread, under-toasted cubes, or not cooking off enough liquid with the mushrooms (you'd be surprised at how much liquid they give off!). Stick to study, toasted bread and don't cut short the time on the stovetop.
Helpful Tips We Swear By
- Use both the crusty and soft parts of the bread. The crust adds texture while the interior soaks up the custard beautifully.
- Toast your bread cubes. This isn't just to make them crispy. Toasting helps them hold up better during the custard soak and gives the pudding great texture.
- Don't skip the leek cleaning step. Leeks can be gritty if not cleaned well, and nothing ruins a bite faster than an unexpected crunch.
- Cool the veggie mixture slightly before mixing with the custard and eggs. This prevents the eggs from scrambling.
- Let it rest before serving: Just 5-10 minutes makes it easier to slice and helps the custard finish setting.
- This savory bread pudding is even better the next day, so don't be afraid to plan ahead!
Other Popular Side Dishes
These side dishes are also GWL fan favorites:
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Recipe
Mushroom & Leek Bread Pudding
Ingredients
- 6 cups cubed artisan bread (crusts are OK)
- 4 ounces pancetta, diced into small pieces
- 4 cups thinly sliced leeks, white and light green parts only (cleaned - see tip below)
- 24 ounces cremini mushrooms, thinly sliced
- 1 tablespoon fresh thyme leaves (or fresh tarragon leaves)
- 1 ¼ cups chicken stock, divided
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ⅓ cup chopped fresh flat leaf parsley
- 4 large eggs, room temperature
- 1 ½ cups half and half
- 6 ounces grated Gruyère cheese, divided
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Instructions
- Preheat oven to 350°F.
- Spread bread cubes on a cookie sheet and bake for 15-20 minutes or until slightly browned. Set aside.6 cups cubed artisan bread (crusts are OK)
- Meanwhile, heat a large skillet or dutch oven over medium heat. Add the pancetta and cook for 5 minutes or until starting to brown.4 ounces pancetta,
- Stir in the leeks and continue cooking over medium heat for 8 to 10 minutes, until the leeks are tender.4 cups thinly sliced leeks, white and light green parts only (cleaned - see tip below)
- Stir in the mushrooms, thyme, ¼ cup chicken stock, 1 teaspoon salt and ¾ teaspoon pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Remove from the heat and stir in the parsley. Cool slightly.24 ounces cremini mushrooms, , 1 tablespoon fresh thyme leaves, 1 ¼ cups chicken stock, , 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, ⅓ cup chopped fresh flat leaf parsley
- In a large mixing bowl, whisk together the eggs, cream and remaining 1 cup chicken stock. Stir in ⅔ of the cheese. Add the bread cubed and slightly cooled mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. (Note: you can tightly cover and refrigerate this overnight if not cooking right away.)4 large eggs, , 1 ½ cups half and half, 6 ounces grated Gruyère cheese,
- Stir the bread mixture again before pouring into a greased 9x13" pan or a 2.5-quart gratin dish. Sprinkle with the remaining cheese and bake for 45-50 minutes or until the top is browned and the liquid is set. Allow to cool for 5-10 minutes before serving.6 ounces grated Gruyère cheese,
Notes
Ingredient notes:
- Bread - Use a dense artisan loaf (I used sourdough).
- Pancetta - Can't find pancetta? Bacon works, too.
- Gruyère cheese - My favorite cheese in this dish, but an aged Swiss can also be used.
Make-Ahead Instructions:
Prepare the bread pudding through the step 6, where you soak the bread in the custard mixture. Cover tightly and refrigerate overnight. Bring to room temperature 30 minutes before baking. Uncover, sprinkle with remaining cheese and bake as directed.How to Clean and Slice Leeks:
- Trim root ends and dark green tops; keep white + light green parts.
- Slice in half lengthwise, then thinly slice into half-moons.
- Soak slices in a bowl of cold water. Agitate gently; grit will fall to the bottom.
- Scoop leeks out, drain in a colander or dry on paper towels.
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Nutrition
Nutrition info not guaranteed to be accurate.
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