Savory Bread Pudding

Savory bread pudding with gruyere, chanterelle mushrooms, and leeks makes a special vegetarian main dish that doubles as an indulgent side for carnivores.

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Why we love this recipe

I’m a big fan of recipes that make your vegetarians feel well cared-for while seamlessly fitting into a meal that caters to omnivores. Savory bread pudding shines on its own while complementing a wide variety of proteins, from pork to beef to poultry.

This wonderful version with gruyere, chanterelle mushrooms, and leeks is adapted from a recipe by my friend Jill Silverman Hough. You can find the original, and her suggested wine pairing, in her 2011 book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love.

You can make this recipe exactly as-is, or use it as a template for your own favorite flavors, guided by the suggestions below.

I first shared an earlier version of this recipe here way back in 2012. I’ve since updated the post for clarity and also made some changes to the recipe itself.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

• You’ll start with a loaf of good-quality crusty bread. I love to use sourdough if possible, but any good French or Italian bread will work nicely. (Due to sourcing issues on picture day, the bread shown here does not really meet these standards, but truth be told, the result was still fabulous.)
• You can use any eggs you like, but sourcing good ones makes all the difference in flavor. Nothing beats the gorgeous golden yolk of a fresh egg from a well-treated hen.
• Whole milk provides just the right amount of richness.
• Gruyere instantly elevates a recipe with its umami-forward, nutty, slightly funky flavor. If it’s important to you that this dish be vegetarian, be sure to choose a brand made without animal rennet. If you’d rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss.
• Leeks have a mild, complex flavor. By the end of cooking time they’ll be jammy and irresistible. Pay attention to the prep instructions in the recipe card below — it’s easy, but there are a couple of tips that make all the difference.
• Chanterelles are actually several varieties of wild, foraged mushrooms. Here I’ve pictured yellowfoot chanterelles along with hedgehog mushrooms, which aren’t chanterelles but have a very similar shape and flavor profile. This recipe will work well with any variety of mushrooms that you like, or a combination.
• A combination of fresh rosemary, sage, and thyme beautifully complements the woodsy vibe of the mushrooms.
• Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.

How to make it

Here’s an overview of what you’ll do to make savory bread pudding. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. First you’ll sauté the leeks with the herbs, and then the mushrooms.
2. In a large bowl, beat the eggs, then add the milk and seasonings.
3. Add the bread and give it a good stir, then mix in the leeks, mushrooms, and cheese.
4. Transfer to a buttered baking dish (or six individual ramekins, if you prefer) and bake in the center of a 375°F oven for 40 minutes. That’s it!

Suggested flavor variations

This recipe is nicely calibrated as-is, but you can also use it as a template to create your own flavor combinations.

Here are a few of my favorite swaps:

• Keep the leeks, or substitute 1/2 cup minced shallot, or 1 large yellow onion, diced nice and small. Include a couple of chopped garlic cloves if you like. Whichever alliums you’re including, sauté them before adding to the mix.
• Instead of gruyere, swap in shredded extra-sharp cheddar, regular or smoked gouda, low-moisture mozzarella plus some grated parmesan, a milder Swiss or fontina cheese, or crumbed feta.
• Add two cups cooked meat. Favorites include chopped bacon, diced ham, and virtually any variety of cooked or cured sausage, from sweet Italian sausage to sopressata to either Mexican- or Spanish-style chorizo.
• For some or all of the mushrooms, swap in sautéed spinach, cooked chopped broccoli, diced and sautéed red bell peppers, or a combination. Vegetables can add moisture content, so be sure to drain off any excess after cooking, and don’t go too wild with the additions.
• Leave the herbs as-is, or swap in softer summer herbs like basil, chives, or tarragon.
• Add 1/8 teaspoon each of ground nutmeg and ground cayenne.

Expert tips and FAQs

More favorite vegetarian main dishes for the holidays

• Veggie meatloaf
• Jamie Oliver’s vegan shepherd’s pie
• Kabocha squash lasagna

5 from 1 vote

Savory Bread Pudding with Gruyere, Chanterelles, and Leeks

By Carolyn Gratzer Cope

Savory bread pudding with gruyere, chanterelle mushrooms, and leeks makes a special vegetarian main dish that doubles as an indulgent side for carnivores. Can be made in a two-quart casserole dish or six 1 1/2-cup individual soufflé molds or ramekins arranged on a rimmed baking sheet.

Prep: 45 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 25 minutes mins

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Ingredients 

• ▢ 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

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Instructions 

• Trim the root end and the dark green leaves from the leeks and discard. Slice the remaining white and light green parts in half lengthwise and then cut crosswise into thin half-moons. Place in a colander and rinse thoroughly, being sure to remove any sand and grit. Shake off any excess water.
• Trim a tiny slice off the root end of each chanterelle. Use a stiff-bristled brush to gently brush any visible dirt off each mushroom. Be sure to check the undersides of the caps, between the "teeth." Speaking of which, a new toothbrush works just fine for this task if you don't have a specialty brush. Chop or tear any large mushrooms into bite-sized pieces.
• Preheat oven to 375°F with a rack in the center.
• Melt two tablespoons of the butter in a 10-inch skillet over medium heat. Add the leeks, rosemary, thyme, sage, and 1/4 teaspoon of the salt. Cook, stirring frequently, until leeks have softened and substantially reduced in volume, about 10 minutes. Remove to a bowl and wipe out the skillet
• Melt two more tablespoons of the butter in the same skillet over medium-high heat. Add mushrooms and 1/4 teaspoon of the salt. Cook, stirring only occasionally, until they have released and reabsorbed their moisture, reduced substantially in volume, and browned a bit.
• In a large bowl, whisk the eggs with a fork, then whisk in the milk, remaining salt, and pepper.
• Add the bread cubes and stir gently but thoroughly so that the bread absorbs the milk mixture evenly.
• Add the leeks, mushrooms, and gruyere and stir gently until well-distributed.
• Use the remaining tablespoon of butter to grease the casserole dish or ramekins.
• Spoon the bread mixture into the dish(es), distributing evenly.
• Bake for 40 minutes in a large, deep dish like the soufflé dish pictured here, about 35 minutes for a shallower casserole dish, or 30 minutes in individual ramekins, until the top is golden brown and the insides are custardy, with bubbling around the edges.
• Let cool for a few minutes before serving.

Notes

1. Chanterelles are actually several varieties of wild, foraged mushrooms. Here I've pictured yellowfoot chanterelles along with hedgehog mushrooms, which aren't chanterelles but have a very similar shape and flavor profile. This recipe will work well with any variety of mushrooms that you like, or a combination.
2. Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
3. A combination of fresh rosemary, sage, and thyme beautifully complements the woodsy vibe of the mushrooms.
4. Whole milk provides just the right amount of richness.
5. Use good-quality bread with a nice, hearty crust and tender crumb. I love to use sourdough if possible, but any good French or Italian bread will work nicely.
6. Gruyere instantly elevates a recipe with its umami-forward, nutty, slightly funky flavor. If it's important to you that this dish be vegetarian, be sure to choose a brand made without animal rennet. If you'd rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss.
7. If you like, you can fully prep this savory bread pudding up to 24 hours in advance. Cover tightly and refrigerate. Bring to room temperature and then bake as directed just before serving.
8. Leftovers will keep in an airtight container in the fridge for up to a week. Reheat in the microwave, oven, or toaster oven.

Suggested flavor variations

• Keep the leeks, or substitute 1/2 cup minced shallot, or 1 large yellow onion, diced nice and small. Include a couple of chopped garlic cloves if you like. Whichever alliums you're including, sauté them before adding to the mix.
• Instead of gruyere, swap in shredded extra-sharp cheddar, regular or smoked gouda, low-moisture mozzarella plus some grated parmesan, a milder Swiss or fontina cheese, or crumbed feta.
• Add two cups cooked meat. Favorites include chopped bacon, diced ham, and virtually any variety of cooked or cured sausage, from sweet Italian sausage to sopressata to either Mexican- or Spanish-style chorizo.
• For some or all of the mushrooms, swap in sautéed spinach, cooked chopped broccoli, diced and sautéed red bell peppers, or a combination. Vegetables can add moisture content, so be sure to drain off any excess after cooking, and don't go too wild with the additions.
• Leave the herbs as-is, or swap in softer summer herbs like basil, chives, or tarragon.
• Add 1/8 teaspoon each of ground nutmeg and ground cayenne.

Adapted from 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love by Jill Silverman Hough.

Nutrition

Calories: 584kcal, Carbohydrates: 54.7g, Protein: 27g, Fat: 24.3g, Fiber: 3.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Vegetarian Bakes

Cuisine: American

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