Savory bread pudding with gruyere, chanterelle mushrooms, and leeks is a rich, comforting vegetarian main that also works beautifully as an indulgent side for meat-eaters.
Why we love this recipe
This savory bread pudding feeds vegetarians and omnivores alike: it stands alone as a satisfying vegetarian centerpiece yet complements a wide range of proteins—from pork and beef to poultry. The combination of nutty gruyere, woodsy chanterelles, and sweet, jammy leeks creates layered flavors and a custardy interior that make the dish feel special.
The recipe below is adapted from a version by Jill Silverman Hough and serves as both a ready-made dish and a flexible template for swaps and additions. You can make it exactly as written or tailor it to your pantry and preferences.
What you’ll need
At a glance, the main ingredients include good crusty bread, eggs, whole milk, gruyere, leeks, chanterelle mushrooms, fresh herbs, and butter. Choosing quality ingredients—fresh eggs, a flavorful cheese made without animal rennet if you prefer vegetarian, and a sturdy, crusty loaf—makes a noticeable difference in the final dish.
- A crusty loaf—sourdough, French, or Italian—cut into 1-inch pieces provides structure and soaks up the custard.
- Fresh eggs and whole milk create the custardy base.
- Gruyere brings umami, nuttiness, and excellent melting quality; substitute another semi-hard melting cheese if desired.
- Leeks add a sweet, mellow onion flavor; be sure to clean them thoroughly.
- Chanterelles (or a mix of mushrooms) contribute earthiness; any mushroom you like will work.
- A mix of rosemary, sage, and thyme complements the mushrooms’ woodsy character.
- Use a good-quality butter for sautéing and greasing the baking dish.
How to make it
Here’s an overview of the method—detailed, step-by-step instructions appear in the recipe card below.
- Sauté leeks with herbs until softened and reduced, then cook the mushrooms until they release and reabsorb their moisture and take on some color.
- Whisk eggs, milk, and seasonings in a large bowl.
- Toss bread with the custard so it soaks up the mixture, then fold in the leeks, mushrooms, and shredded gruyere.
- Transfer to a buttered 2-quart casserole or individual ramekins and bake at 375°F until the top is golden and the interior is custardy—about 30–40 minutes depending on vessel size.
Suggested flavor variations
The recipe is a flexible framework—here are some straightforward swaps and additions to customize it.
- Alliums: keep the leeks or swap 1/2 cup minced shallot or one small diced yellow onion; add garlic if you like, but sauté first.
- Cheese: substitute extra-sharp cheddar, smoked gouda, fontina, provolone, or a mix of mozzarella and parmesan.
- Meat: add up to two cups of cooked meat—bacon, ham, or any cooked or cured sausage are all good choices.
- Veggies: replace some mushrooms with sautéed spinach, cooked broccoli, or sautéed peppers. Drain excess moisture before mixing in.
- Herbs and spices: use basil, chives, or tarragon in warmer months, or add 1/8 teaspoon each of nutmeg and cayenne for warmth.
Expert tips and FAQs
Yes. You can assemble the dish up to 24 hours ahead: cover tightly and refrigerate. Bring it to room temperature before baking. Leftovers keep in an airtight container in the refrigerator for up to a week and reheat well in the oven, toaster oven, or microwave.
More favorite vegetarian main dishes for the holidays
- Veggie meatloaf
- Jamie Oliver’s vegan shepherd’s pie
- Kabocha squash lasagna
Savory Bread Pudding with Gruyere, Chanterelles, and Leeks
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Print Recipe
Ingredients
- 2 large leeks
- 8 ounces (227 grams) chanterelle mushrooms
- 5 tablespoons (70 grams) butter, divided
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon fine sea salt, divided
- 3 cups milk
- 5 eggs
- ¼ teaspoon freshly ground black pepper
- 14 ounces crusty artisan bread, sourdough, French, or Italian, cut into 1-inch pieces
- 8 ounces (227 grams) Gruyere cheese, shredded
Instructions
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Trim root and dark green parts from the leeks, discard, then slice the white and light green parts in half lengthwise and cut crosswise into thin half-moons. Rinse thoroughly in a colander to remove sand; shake off excess water.
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Trim a tiny slice from the base of each chanterelle and brush away dirt. Check the undersides for grit; tear or chop large mushrooms into bite-sized pieces.
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Preheat the oven to 375°F with a rack in the center.
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Melt 2 tablespoons butter in a 10-inch skillet over medium heat. Add the leeks, rosemary, thyme, sage, and 1/4 teaspoon salt. Cook, stirring often, until the leeks are soft and reduced, about 10 minutes. Transfer to a bowl and wipe out the skillet.
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Melt 2 more tablespoons butter in the skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until they release and reabsorb moisture, reduce in volume, and brown slightly.
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In a large bowl, whisk the eggs with a fork, then whisk in the milk, remaining salt, and pepper.
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Add the bread cubes and stir gently so the bread soaks up the custard evenly.
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Fold in the cooked leeks, mushrooms, and shredded gruyere until evenly distributed.
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Use the remaining tablespoon of butter to grease the casserole or ramekins, then spoon the mixture into the dish(es) and distribute evenly.
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Bake about 40 minutes in a deep soufflé dish, about 35 minutes in a shallower casserole, or 30 minutes in individual ramekins, until the top is golden and the inside is custardy with bubbling at the edges.
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Let cool a few minutes before serving.
Notes
- Chanterelles represent several wild mushroom varieties; hedgehog mushrooms and other similar fungi work well in combination or alone.
- Use a good-quality butter—cultured, salted butter from grass-fed cows is recommended if available.
- Fresh rosemary, sage, and thyme amplify the mushrooms’ woodsy flavor.
- Whole milk yields a creamy custard; adjust milk choice to preference.
- Choose a sturdy bread with a crisp crust and tender crumb so it soaks up the custard without turning to mush.
- Pick gruyere made without animal rennet if you need a fully vegetarian cheese, or swap another melting cheese as desired.
- You can assemble this up to 24 hours ahead: cover and refrigerate, then bring to room temperature before baking.
- Leftovers will keep in the refrigerator up to a week; reheat in the oven, toaster oven, or microwave.
Suggested flavor variations
- Swap leeks for 1/2 cup minced shallot or 1 small diced yellow onion; add garlic if you like, and sauté first.
- Substitute cheese with extra-sharp cheddar, smoked gouda, fontina, provolone, or a mozzarella-plus-parmesan mix.
- Add two cups of cooked meat such as bacon, ham, or cooked sausage for a heartier dish.
- Replace some mushrooms with sautéed spinach, cooked broccoli, or sautéed peppers—drain excess moisture before adding.
- Use softer herbs like basil, chives, or tarragon in warmer seasons.
- For extra warmth, add 1/8 teaspoon each of ground nutmeg and cayenne.
Adapted from 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love by Jill Silverman Hough.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.