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Savory Bread Pudding with Gruyere, Chanterelles, and Leeks

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A hearty yet refined savory bread pudding made with chanterelle mushrooms, leeks, Gruyere cheese, and fresh herbs. Perfect for brunch, dinner, or holiday gatherings.

Ingredients

2 large leeks, cleaned and sliced into thin half-moons

8 ounces (227 g) chanterelle mushrooms, cleaned and cut into bite-sized pieces

5 tablespoons (70 g) 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

1/4 teaspoon freshly ground black pepper

14 ounces crusty artisan sourdough, French, or Italian bread, cut into 1-inch cubes

8 ounces (227 g) Gruyere cheese, shredded

Instructions

  1. Preheat oven to 350°F (175°C). Butter a baking dish with 2 tablespoons of butter.
  2. In a skillet, melt 3 tablespoons of butter over medium heat. Add leeks and sauté until tender.
  3. Add mushrooms and cook until they release liquid and turn golden. Stir in rosemary, thyme, sage, and 1/2 teaspoon salt. Cook 1 minute more.
  4. In a large bowl, whisk together milk, eggs, remaining 1/2 teaspoon salt, and black pepper.
  5. Toss bread cubes with the mushroom-leek mixture and fold in shredded Gruyere.
  6. Pour the custard over the bread mixture, ensuring it is evenly coated. Let sit for 15 minutes to absorb.
  7. Transfer mixture into the buttered baking dish. Bake for 45–50 minutes, until golden brown and custard is set.

Notes

Use day-old bread for best texture; it prevents sogginess.

Can be assembled the night before and baked the next day.

Swap Gruyere for Fontina, Emmental, or sharp cheddar.

Chanterelles can be replaced with cremini, shiitake, or oyster mushrooms.

Nutrition

Find it online: https://justsosavory.com/savory-bread-pudding-with-gruyere-chanterelles-and-leeks/