Savory mushroom leek bread pudding

There's something about a quiet Sunday afternoon when the kitchen smells like caramelized mushrooms and nutmeg that makes everything feel right. I stumbled onto bread pudding as a dinner solution years ago when I had stale bread and a pile of leeks from the farmers market, and somehow it transformed into this impossibly comforting dish that people still ask me to make. It's the kind of recipe that sounds fancier than it actually is, which is exactly why it works so well.

I remember the first time I served this to my partner's parents, half-convinced it would be a disaster because I'd never heard anyone describe savory bread pudding before. When they asked for seconds and then for the recipe, I realized I'd accidentally created something that feels both homey and unexpectedly sophisticated. That's when I stopped overthinking it and started making it regularly.

Ingredients

• Mixed mushrooms (1 pound): Use cremini, button, or oyster mushrooms, or a mix of whatever looks good that day. The darker varieties add deeper flavor, but don't stress too much about perfection here.
• Leeks (2 medium): They're sweeter than onions and almost silky when cooked. Clean them carefully by slicing lengthwise and rinsing between layers where dirt hides.
• Olive oil (2 tablespoons): This is your base for sautéing, so use something you actually like tasting.
• Garlic cloves (2, minced): Fresh garlic is non-negotiable. It blooms in the hot oil and becomes sweet and mellow.
• Day-old rustic bread (6 cups, 1-inch cubes): Stale bread is essential because it soaks up the custard without falling apart. Baguettes, sourdough, or ciabatta all work beautifully.
• Whole milk (1 1/2 cups) and heavy cream (1 cup): The combination gives you richness without being overwhelming. If you're stretching the budget, use all milk, though the cream makes a noticeable difference.
• Eggs (4 large): They bind everything together and create that custardy texture that makes people close their eyes when they eat.
• Gruyère cheese (1 cup, grated): It melts smoothly and brings a subtle nutty flavor that feels almost luxurious. Swiss or sharp cheddar work if Gruyère isn't in your budget.
• Parmesan cheese (1/4 cup, grated): The second cheese adds a sharper note and helps create that golden, crispy top.
• Fresh thyme (1 teaspoon): Thyme is the herb that belongs here, earthy and quiet. Dried works, but use half the amount.
• Salt, black pepper, and nutmeg: The nutmeg is the secret handshake. Just a whisper of it makes everything taste more intentional.
• Unsalted butter (2 tablespoons): For coating the baking dish so nothing sticks and everything releases cleanly.

Instructions

Get your oven and dish ready:

Preheat your oven to 350°F and butter that 9x13-inch baking dish thoroughly, getting into all the corners. A well-buttered dish makes serving effortless and prevents the crusty edges from sticking.

Sauté the mushrooms until they surrender:

Pour olive oil into a large skillet over medium heat and add your sliced mushrooms. They'll release water at first, then that water will cook off and they'll turn golden and caramelized. This takes about 8 minutes, and you'll know it's right when they smell deeply savory.

Add the leeks and garlic:

Once the mushrooms are tender and golden, add your leek slices and minced garlic. Stir occasionally and cook for another 4 to 5 minutes until the leeks soften and everything becomes fragrant. Season with thyme, salt, pepper, and just a tiny pinch of nutmeg, then pull the skillet off the heat.

Build your custard base:

In a large bowl, crack your eggs and whisk them together with the milk and heavy cream until smooth and slightly pale. Stir in the Gruyère and half of the Parmesan cheese, mixing until the cheese starts to melt from the warmth of the eggs.

Combine bread and vegetables with custard:

Add your bread cubes and the sautéed mushroom mixture to the custard. Toss gently but thoroughly so every piece of bread gets coated and starts soaking up the liquid. Let it sit for 10 minutes so the bread can absorb everything without becoming mushy.

Transfer and top:

Pour the entire mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining Parmesan across the top so it gets golden and crispy in the oven.

Bake until set and golden:

Bake uncovered for 40 to 45 minutes. You're looking for the top to turn golden brown and the custard to set. A slight jiggle in the very center is okay, but the edges and most of the middle should feel firm when you gently shake the dish.

Rest and serve:

Let it cool for 10 minutes before cutting and serving. This resting time lets the structure settle so it holds together beautifully on the plate.

Save to Pinterest

I've brought this dish to potlucks and dinner parties, and every single time someone asks if it's fancy enough for company or casual enough for family dinner, and the answer is always yes to both. That duality is what makes it feel special, like you've figured out a secret that nobody else is talking about.

Why This Becomes a Signature Dish

Once you make this bread pudding once, you realize it's actually less finicky than roasting a chicken. The mushrooms and leeks do most of the flavor work while you're busy with other things, and the custard does all the binding. It feels like you've done something impressive even though you're mostly just layering ingredients and letting the oven do its job. People taste the nutmeg and the caramelized mushrooms and assume you spent hours in the kitchen when really you were out of the kitchen after twenty minutes of prep.

Variations That Work Beautifully

The foundation of this recipe is solid enough that it handles substitutions gracefully. Swap the Gruyère for sharp cheddar or Swiss cheese without changing anything else. If you find yourself with sautéed spinach, a handful of chopped fresh sage, or leftover roasted vegetables, fold them in instead of some of the mushrooms. Even roasted garlic instead of raw works beautifully and makes the dish rounder and sweeter.

Serving Ideas and Pairings

Serve this warm from the oven with a bright green salad dressed in something acidic like lemon vinaigrette to cut through the richness. It also works as a side dish for roasted chicken or beef, or as a vegetarian main dish on its own with nothing but good bread and butter on the side. Leftovers reheat beautifully in a 325°F oven for about 15 minutes, so it's the gift that keeps giving.

• A crisp salad with vinaigrette is the ideal companion because the acidity balances all that creamy richness.
• If you're serving it as a side, go with something simple like roasted meat so the pudding gets its moment to shine.
• Leftover bread pudding makes an unexpected and delicious breakfast reheated and served with a fried egg on top.

Save to Pinterest

This bread pudding reminds me why cooking is more than just feeding yourself. It's about transforming ordinary things into moments worth savoring, and then getting to do that over and over again.

Recipes Q&A

→ Can different mushrooms be used?

Yes, a mix of button, cremini, or shiitake mushrooms works well and enhances the flavor complexity.

→ How to ensure the bread absorbs the custard evenly?

After mixing the bread with the custard, let it rest for 10 minutes to allow full absorption for a creamy texture.

→ What cheese alternatives complement this dish?

Swiss or sharp cheddar can replace Gruyère for a slightly different but still flavorful outcome.

→ Can this dish be prepared ahead of time?

Yes, assemble the mixture and refrigerate before baking. Bake fresh to retain the best texture and flavor.

→ What sides pair well with this savory bread pudding?

A crisp green salad or roasted meats balance the richness and enhance the overall meal experience.