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Ina Garten Artichoke and Leek Bread Pudding

Ina Garten Artichoke and Leek Bread Pudding
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Unlike sweet bread puddings, this savory version uses cubed bread soaked in a creamy egg custard, layered with sautéed leeks, artichoke hearts, and melted cheese. Baked until golden and puffed, it’s soft inside with a crisp top—a satisfying dish full of texture and flavor.

Ingredients

Scale

  • 3 tablespoons unsalted butter

  • 2 cups leeks (white and light green parts), cleaned and thinly sliced

  • 1 (12-ounce) jar marinated artichoke hearts, drained and chopped

  • 8 cups cubed French bread (preferably day-old), ¾-inch cubes

  • 2½ cups whole milk

  • 1½ cups heavy cream

  • 5 large eggs

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon freshly grated nutmeg

  • 1½ cups shredded Gruyère cheese

  • Optional: ½ cup grated Parmesan for topping

Instructions

Step 1: Prepare the bread

Spread the cubed bread on a baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes, or until lightly golden and crisp. Set aside.

Step 2: Sauté the leeks

In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 7–8 minutes, until soft but not browned.

Step 3: Add the artichokes

Stir the chopped artichoke hearts into the leeks and cook for another 2 minutes. Remove from heat and let cool slightly.

Step 4: Make the custard

In a large mixing bowl, whisk together the milk, cream, eggs, salt, pepper, and nutmeg until smooth.

Step 5: Combine ingredients

In a large buttered baking dish (9×13-inch), layer half the toasted bread cubes, half of the leek-artichoke mixture, and half the Gruyère cheese. Repeat with the remaining ingredients.

Step 6: Pour the custard

Slowly pour the egg mixture evenly over the bread layers. Press gently to help the bread absorb the liquid.

Step 7: Rest the mixture

Let the bread pudding sit at room temperature for 30–45 minutes, or cover and refrigerate overnight for maximum flavor absorption.

Step 8: Bake until golden

Preheat oven to 350°F (175°C). Sprinkle Parmesan over the top if using. Bake uncovered for 50–60 minutes, or until puffed, golden, and a knife inserted in the center comes out clean.

Step 9: Rest and serve

Allow to cool for 10 minutes before serving. Serve warm.

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