Savory Bread Pudding with Gruyere, Chanterelles, and Leeks

This savory bread pudding is a rich and comforting dish filled with earthy chanterelles, sweet leeks, fresh herbs, and nutty Gruyere cheese. I love how it transforms simple bread and vegetables into an elegant, satisfying meal or side dish.

Why You’ll Love This Recipe

I like this recipe because it’s hearty yet refined. The bread soaks up the custard, creating a soft, flavorful base, while the mushrooms and leeks add depth. The Gruyere melts into creamy, nutty layers that make every bite irresistible. It’s perfect for brunch, dinner, or even as a holiday dish when I want something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 large leeks
▢8 ounces (227 grams) chanterelle mushrooms
▢5 tablespoons (70 grams) butter, divided
▢1 tablespoon chopped fresh rosemary
▢1 tablespoon chopped fresh thyme
▢1 tablespoon chopped fresh sage
▢1 teaspoon fine sea salt, divided
▢3 cups milk
▢5 eggs
▢¼ teaspoon freshly ground black pepper
▢14 ounces crusty artisan sourdough, French, or Italian bread, cut into 1-inch pieces
▢8 ounces (227 grams) Gruyere cheese, shredded

Directions

1. I begin by cleaning the leeks, slicing them into thin half-moons, and rinsing away any grit.
2. I clean the chanterelles and cut them into bite-sized pieces.
3. In a large skillet, I melt 3 tablespoons of butter and sauté the leeks until tender, then add the mushrooms and cook until they release their liquid and become golden. I stir in the rosemary, thyme, sage, and ½ teaspoon of salt, cooking for another minute.
4. In a separate bowl, I whisk together the milk, eggs, remaining ½ teaspoon salt, and black pepper.
5. I toss the bread cubes with the mushroom-leek mixture, then fold in the shredded Gruyere.
6. I pour the custard over everything, making sure the bread is well coated, and let it sit for about 15 minutes to absorb.
7. I butter a baking dish with the remaining 2 tablespoons of butter, transfer the mixture into it, and bake at 350°F (175°C) for 45–50 minutes, until the top is golden and set.

Servings and Timing

This recipe makes about 6 servings. I can prepare it in around 25 minutes, with a baking time of 45–50 minutes, so it’s ready in about 1 hour and 15 minutes.

Variations

Sometimes I swap the Gruyere for sharp cheddar or Fontina for a different cheese profile. If chanterelles aren’t available, I use cremini or shiitake mushrooms. For a lighter version, I replace some of the milk with vegetable broth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven until heated through. I avoid microwaving, since it can make the bread pudding rubbery.

FAQs

Can I make this bread pudding ahead of time?

Yes, I assemble it the night before, cover it, and refrigerate. I bake it the next day for maximum convenience.

Do I have to use Gruyere cheese?

No, I can use other melting cheeses like Fontina, Emmental, or sharp cheddar.

What if I can’t find chanterelle mushrooms?

I substitute with cremini, shiitake, or oyster mushrooms.

Can I freeze this bread pudding?

Yes, I freeze it after baking, wrapped tightly, for up to 2 months. I reheat it in the oven straight from frozen.

How do I keep the bread from getting too soggy?

I use day-old bread and let the custard soak in for just 15 minutes before baking.

Can I make it vegetarian?

Yes, this recipe is naturally vegetarian as written.

What type of bread works best?

I prefer sturdy bread like sourdough, French, or Italian so it holds up to the custard.

Can I use cream instead of milk?

Yes, I can replace some or all of the milk with cream for a richer pudding.

How do I know when it’s done baking?

I bake until the top is golden brown and the custard is set in the center without being watery.

Conclusion

This savory bread pudding with Gruyere, chanterelles, and leeks is a comforting yet elegant dish I love making for special occasions or cozy meals. I enjoy how the flavors of herbs, mushrooms, and cheese come together in a hearty bake that feels both rustic and refined. It’s always a crowd-pleaser at my table.

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