This post may contain affiliate links. Please see our disclosure policy.
This savory twist on a classic bread pudding is a warm, comforting dish that can be served as a side with roasted meats and poultry, or stand on its own as a delicious brunch dish.
Notes From the MGC Kitchen
We originally created this savory bread pudding as an alternative to stuffing to serve with glazed ham, and while it worked beautifully for that, we realized it would make a perfect brunch dish as well. In addition, the recipe has potential for some easy variations. We used thick cut bacon for this recipe, but diced ham or crumbled breakfast sausage would be tasty substitutes for a brunch version.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- BREAD: Because they absorb the custard well, soft, dense breads with a subtly sweet, buttery flavor are our top choice for bread puddings of all kinds, including this savory version. Brioche and challah both fall into this category.
- LEEKS: Sweet and mild, with a slightly earthy, herbal flavor, leeks pair really well with the richness of the custard and the smokiness of the bacon. When shopping look for green, firm leeks with the roots still attached. You’ll find tips for cleaning them in the recipe notes.
- BACON: Because the bacon in this recipe ends up being cooked twice, we prefer the thick-cut variety. It holds up well without getting overly crisp.
- THYME: Using fresh thyme in this dish really enhances the flavor, but if you need to use dried, remember to decrease the quantity by two-thirds (1 teaspoon instead of 1 tablespoon).
How to Make Savory Bread Pudding
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
BEFORE YOU BEGIN: Preheat the oven to 350°F and butter a baking dish (see notes on size). Leaving the crust on, cut the bread into 3/4-inch cubes, place them in a large mixing bowl, and set aside.
COOK THE BACON: Fry the bacon in a large pan over medium heat until cooked through, but not too crispy. Transfer to a paper-towel-lined plate and pour off all but a couple of teaspoons of the fat from the pan.
COOK THE LEEKS: Melt 1 tablespoon of the butter with the remaining bacon fat over medium heat and add the garlic. Sauté until fragrant, about 1 minute, then add the leeks and cook until soft and tender, 4 to 5 minutes.
COMBINE THE LEEKS WITH THE BREAD: Return the bacon to the pan, add the thyme, sprinkle with the salt and few grinds of black pepper. Taste and adjust the seasoning if needed, then transfer the mixture to the bowl with the bread cubes and combine.
COMBINE THE REMAINING INGREDIENTS: Cut the remaining 3 tablespoons of butter into small pieces and add to a microwave-safe bowl. Heat for 10 seconds on high, stir and continue microwaving in 5-second increments until fully melted. Whisk the milk into the melted butter, then whisk in the eggs. Slowly pour the mixture over the bread cubes and leeks while tossing gently until the bread is evenly coated.
PREPARE FOR BAKING: Spread the mixture in the prepared baking dish and set aside for 20 minutes to let the bread absorb the custard. When ready to bake, set the baking dish inside a larger, deeper pan. Pour enough boiling water into the outer pan to come about halfway up the sides of the dish with the pudding (see notes below about using a bain-marie). Carefully transfer the dishes to the oven.
BAKE THE BREAD PUDDING: Bake for 50 to 60 minutes or until the pudding is set and a butter knife inserted in the center comes out clean. Remove the pudding from the oven, remove it from the bain-marie, cover the baking dish with aluminum foil and keep warm until ready to serve.
Notes
ABOUT THE BAKING DISH
We recommend using a medium-sized baking dish (around 2 qt) so the bread pudding fills it up, almost to the top. If you spread it out too much in a larger casserole (i.e. 13×9-inch), it may dry out. For a moist, fluffy texture, a smaller dish is best.
HOW TO CLEAN LEEKS
Because of the way they’re grown, leeks can trap sand between their layers of leaves, so you’ll need to wash them carefully. Here’s how:
- Trim off roots and the upper, dark green portion of the leaves (this is generally too tough to eat) and discard. You’ll be using the bottom white part and some of the light green.
- Slice the leeks in half lengthwise, then crosswise into 1/4-inch slices
- Place them in a salad spinner, fill the bowl with water, swish them around a little, then leave them to float for about 10 minutes. The sand should filter out and sink to the bottom of the bowl. Lift the colander out, rinse the bowl, then repeat the process, but without the soaking time. Spin dry as you would any salad greens.
How to Make and Use a Bain Marie (Water Bath)
A bain-marie (French for water bath) is a simple technique used for baking delicate dishes like custards, cheesecakes, mousses and terrines. It works to prevent cracking or curdling by surrounding the food being baked with hot water to produce an even, gentle heat. Here’s how to use this technique:
- Select an outer container that is deep enough to hold water reaching about 1/2 to 2/3 of the way up the sides of your ramekins, baking dish, or souffle dish. The container should also be large enough to leave at least 1 inch of space between the inner dish and the outer container and at least 1/2 inch between individual ramekins (if using).
- If desired, you can line the bottom of the outer container with a kitchen towel to keep the inner dishes from sliding around inside the pan.
- Position what you’re baking in the bain-marie container and slowly pour boiling water into it. Add enough to reach halfway up the side of your inner baking dish/es.
- Very carefully, move the dishes to the oven and bake your recipe according to the instructions.
- Remove your food from the bain-marie as soon as it’s done, because if left in the hot water, it will continue to cook, even once it’s out of the oven.
Savory Bread Pudding with Bacon and Leeks
Ingredients
- 12 ounces Brioche or challah bread, about 8 slices
- 8 strips thick-cut bacon, cut into 1/2-inch pieces
- 4 tablespoons butter, divided
- 1 clove garlic, finely chopped
- 3 leeks, cleaned and sliced (4 to 5 cups)
- 1 tablespoon fresh thyme leaves, stripped from stems
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 cups whole milk
- 4 eggs, lightly beaten
- Boiling water
Instructions
- Preheat the oven to 350°F and butter a baking dish (see notes on size).
- Leaving the crust on, cut the bread into 3/4-inch cubes, place them in a large mixing bowl, and set aside.
- Fry the bacon in a large pan over medium heat until cooked through, but not too crispy. Transfer to a paper-towel-lined plate and pour off all but a couple of teaspoons of the fat from the pan.
- Melt 1 tablespoon of the butter with the remaining bacon fat over medium heat and add the garlic. Sauté until fragrant, about 1 minute, then add the leeks and cook until soft and tender, 4 to 5 minutes.
- Return the bacon to the pan, add the thyme, sprinkle with the salt and few grinds of black pepper. Taste and adjust the seasoning if needed, then transfer the mixture to the bowl with the bread cubes and combine.
- Cut the remaining 3 tablespoons of butter into small pieces and add to a microwave-safe bowl. Heat for 10 seconds on high, stir and continue microwaving in 5-second increments until fully melted.
- Whisk the milk into the melted butter, then whisk in the eggs. Slowly pour the mixture over the bread cubes and leeks while tossing gently until the bread is evenly coated.
- Spread the mixture in the prepared baking dish and set aside for 20 minutes to let the bread absorb the custard.
- When ready to bake, set the baking dish inside a larger, deeper pan. Pour enough boiling water into the outer pan to come about halfway up the sides of the dish with the pudding (see notes about using a bain-marie). Carefully transfer the dishes to the oven.
- Bake for 50 to 60 minutes or until the pudding is set and a butter knife inserted in the center comes out clean.
- Remove the pudding from the oven, remove it from the bain-marie, cover the baking dish with aluminum foil and keep warm until ready to serve.
Notes
ABOUT THE BAKING DISH
We recommend using a medium-size baking dish (around 2 qt) so the bread pudding fills it up, almost to the top. If you spread it out too much in a larger casserole (i.e. 13×9-inch), it may dry out. For a moist, fluffy texture, a smaller dish is best.HOW TO CLEAN LEEKS
Leeks can trap sand between their layers of leaves, so you’ll need to wash them carefully. Here’s how:- Trim off roots and the upper, dark green portion of the leaves (this is generally too tough to eat) and discard. You’ll be using the bottom white part and some of the light green.
- Slice the leeks in half lengthwise, then crosswise into 1/4-inch slices
- Place them in a salad spinner, fill the bowl with water, swish them around a little, then leave them to float for about 10 minutes. The sand should filter out and sink to the bottom of the bowl. Lift the colander out, rinse the bowl, then repeat the process, but without the soaking time. Spin dry as you would any salad greens.
How to Make and Use A Bain Marie
A bain-marie (French for water bath) is a simple technique that surrounds custard-based dishes like this one with hot water during baking to produce an even, gentle heat. Here’s how to use it:- Select an outer container that is deep enough to hold water reaching about 1/2 to 2/3 of the way up the sides of your baking dish. The container should also be large enough to leave at least 1 inch of space between the inner dish and the outer container.
- If desired, you can line the bottom of the outer container with a kitchen towel to keep the inner dish from sliding around inside the pan.
- Position what you’re baking in the bain-marie container and slowly pour boiling water into it. Add enough to reach halfway up the side of your inner baking dish.
- Very carefully, move the dishes to the oven and bake your recipe according to the instructions.
- Remove your food from the bain-marie as soon as it’s done, because if left in the hot water, it will continue to cook, even once it’s out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, if servings as a brunch dish could you add some gruyere or other cheese
Jean
Hi Jean, I think you could easily add about 1 cup of grated cheese to this recipe. I would suggest Gruyere, Havarti, or Fontina.
I’ve seen several bread pudding recipes where you toast the bread cubes before combining with other ingredients. Would you recommend doing that for this recipe?
Hi Genevieve,
I certainly think you could toast the bread cubes for a little extra flavor, but you might want to let them stand in the milk mixture for an extra 10 minutes or so before baking to be sure the bread is adequately saturated.
can this be baked halfway and finished off 20 min or so before your event?
Hi Vanessa,
You probably could, but I’m not sure I think that would be the best idea. The eggs may not set properly. I would suggest baking the pudding for the minimum amount of time (50 minutes), allow it to cool for 15 minutes or so, then refrigerate. You could even do it a day ahead if you want.
Remove the pudding from the fridge about 20 minutes in advance, then reheat, covered with foil, for for 30 to 35 minutes at 325°. You won’t need the water bath for reheating. Hope that helps!