Leek & Artichoke Bread Pudding

This savory bread pudding is outrageously delicious. It makes a wonderful meatless main dish and enjoys center stage at brunch.

Yield: 1 9-inch round / 8 large pieces


  • 8 cups 1-inch diced baguette (leave the crust on)
  • 6 cups thinly sliced leeks
  • 3 tablespoons unsalted butter
  • ½ cup white wine
  • 15 ounces (wby eight) marinated artichoke hearts
  • 3 tablespoons minced chives
  • 2 teaspoons minced tarragon
  • 4 eggs
  • 2 cups cream
  • 1 cup milk
  • ¼ teaspoon ground nutmeg
  • 5 ounces shredded mozzarella cheese
  • 3 ounces shredded parmesan cheese


  1. Heat oven to 325° convection.
  2. Place bread cubes on a sheet pan and toast them for 9 minutes. Set aside.
  3. Melt the butter in a pot, add the leeks, and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon of salt, 1 teaspoon of pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender.
  4. Off the heat, in a large bowl, combine the leek mixture with the artichokes, toasted bread cubes, chives and tarragon.
  5. Whisk together the eggs, cream, milk, nutmeg and 1 teaspoon salt in a large bowl. Add this to the leek mixture. Add most of the mozzarella and most of the Parmesan cheese to the bowl (reserve a bit of each for sprinkling on top). Toss to combine wet and dry ingredients thoroughly. Allow the mixture to soak for 10 minutes.
  6. Spray a 9-inch spring form pan with pan release. Add soaked mixture to the spring form pan. Top with remaining cheeses. Bake for 1 hour until puffed and slightly golden on top.

Source: Barefoot Contessa



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