Leek and Gruyere Bread and Butter Pudding

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Make aheads are always welcome when you are serving a crowd. This savoury bread pudding is a wonderful side dish to serve with roast beef.

Tags: Intermediate, 20 Mins, Side Dishes, Holiday Insider’s Report 2011, Holiday Insider's Report 2012
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 50  minutes
Total: 70  minutes

Additional Information


1/3 cup (75 mL) softened butter
1 day-old, PC French Baguette , cut in half horizontally
2 cups (500 mL) sliced leeks, white and pale green parts only
4 eggs
1 cup (250 mL) 2% milk
1 cup (250 mL) 35% whipping cream
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1 cup (250 mL) finely grated Gruyere cheese, about 3 oz/90 g


  1. Preheat oven to 375°F (190°C). Use a little of softened butter to grease 13 x 9-inch (3 L) glass baking dish. Spread remaining butter over cut sides of baguette. Cut baguette into 1-inch (2.5 cm) cubes.
  2. In saucepan of boiling water, cook leeks for 3 minutes. Drain. Rinse under cold running water. Drain well. Squeeze dry.
  3. In large bowl, whisk together eggs, milk, cream, salt and pepper. Using rubber spatula, fold in baguette, leeks and Gruyere. Transfer to prepared baking dish. (Make ahead: Cover with plastic wrap. Chill up to 24 hours before baking.)
  4. Bake pudding for 45 minutes in centre of oven or until firm to the touch and top is nicely browned.

Chef's Tips

To clean leeks, trim root end and tough, outer dark green leaves. Cut leek in half lengthwise and rinse well under cold running water.

Nutritional Information

Per serving
390 calories
fat 26 g
sodium 450 mg
carbohydrate 25 g
fibre 1 g
protein 13 g

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