Savory Leek and Bacon Bread Pudding: A Comfort Food Masterpiece

Bread pudding isn’t just for dessert! This savory version, packed with smoky bacon, sweet leeks, and creamy cheese, is a hearty and satisfying dish perfect for brunch, lunch, or a light dinner. It’s a wonderful way to use up day-old bread and transform it into something truly special. This recipe combines the comforting texture of bread pudding with the irresistible flavors of bacon and leeks, creating a dish that’s both elegant and approachable. Get ready to elevate your bread pudding game!

## Why You’ll Love This Savory Bread Pudding

* **Incredibly Flavorful:** The combination of salty bacon, sweet leeks, and sharp cheese creates a complex and delicious flavor profile.
* **Comforting and Hearty:** This bread pudding is warm, filling, and perfect for a chilly day.
* **Versatile:** Serve it for brunch, lunch, or dinner. It’s also a great make-ahead dish for entertaining.
* **Uses Up Leftover Bread:** A fantastic way to reduce food waste and turn stale bread into a culinary delight.
* **Impressive yet Easy:** While it looks impressive, this bread pudding is surprisingly simple to make.

## Ingredients You’ll Need

* **Bread:** About 1 pound of day-old bread, such as baguette, sourdough, or challah. Cut into 1-inch cubes. The type of bread will influence the final texture. Crusty breads like sourdough will provide a chewier texture, while softer breads like challah will result in a more tender pudding.
* **Bacon:** 8 ounces of bacon, cooked until crispy and crumbled. Use thick-cut bacon for the best flavor and texture. You can also substitute pancetta for a slightly different flavor.
* **Leeks:** 2 large leeks, white and light green parts only, thinly sliced and thoroughly washed. Leeks can be gritty, so make sure to wash them well to remove any dirt. Use the white and light green parts, as the dark green parts can be tough.
* **Eggs:** 6 large eggs. These are crucial for binding the bread and creating the custard base.
* **Milk:** 2 cups of whole milk. Whole milk provides the richness needed for a creamy bread pudding. You can substitute with half-and-half or a combination of milk and cream for an even richer result.
* **Heavy Cream:** 1 cup of heavy cream. Adds richness and helps create a luscious texture.
* **Cheese:** 1 cup of shredded Gruyere cheese. Gruyere has a nutty and slightly sweet flavor that complements the bacon and leeks perfectly. You can substitute with other cheeses like Swiss, Fontina, or even sharp cheddar.
* **Butter:** 2 tablespoons of unsalted butter. Used for sautéing the leeks and greasing the baking dish.
* **Garlic:** 2 cloves garlic, minced. Adds depth of flavor.
* **Fresh Thyme:** 1 tablespoon of fresh thyme leaves. Thyme adds a lovely herbaceous note to the bread pudding. You can substitute with dried thyme, but use only 1 teaspoon.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors.
* **Nutmeg:** A pinch of ground nutmeg (optional). Nutmeg adds a warm, subtle spice.

## Equipment You’ll Need

* Large Bowl
* Large Skillet
* Whisk
* 9×13 inch Baking Dish
* Measuring Cups and Spoons
* Cutting Board
* Knife

## Step-by-Step Instructions

**1. Prepare the Bread:**

* Preheat your oven to 350°F (175°C). While the oven is preheating, cube your bread into roughly 1-inch pieces. Spread the bread cubes in a single layer on a baking sheet. Toast the bread in the preheated oven for about 10-15 minutes, or until lightly dried and crisp. This helps the bread absorb the custard without becoming soggy. Remove from the oven and set aside to cool slightly.

**2. Cook the Bacon:**

* In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Once cool enough to handle, crumble the bacon into small pieces. Reserve about 1 tablespoon of the bacon fat in the skillet – this will add incredible flavor when sautéing the leeks.

**3. Sauté the Leeks:**

* Add the butter to the skillet with the reserved bacon fat. Melt the butter over medium heat. Add the sliced leeks and minced garlic to the skillet. Cook, stirring occasionally, until the leeks are softened and translucent, about 8-10 minutes. Be careful not to brown the leeks too much. Season with salt and pepper to taste. Add the fresh thyme leaves during the last minute of cooking.

**4. Prepare the Custard:**

* In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Season with salt, pepper, and a pinch of nutmeg (if using). Taste the custard and adjust seasonings as needed. Remember that the bacon and cheese will also add saltiness to the dish.

**5. Assemble the Bread Pudding:**

* Grease a 9×13 inch baking dish with butter or cooking spray. In a large bowl, combine the toasted bread cubes, cooked bacon, sautéed leeks, and shredded Gruyere cheese. Toss everything together to distribute the ingredients evenly.
* Pour the custard mixture over the bread mixture, making sure to soak all the bread cubes. Gently press down on the bread to ensure it’s submerged in the custard. Let the bread pudding sit for at least 30 minutes, or up to 1 hour, to allow the bread to absorb the custard. This step is crucial for a creamy and evenly textured bread pudding.

**6. Bake the Bread Pudding:**

* Preheat oven to 350°F (175°C). Cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean. If the top is browning too quickly, you can loosely cover it with foil again.

**7. Rest and Serve:**

* Remove the bread pudding from the oven and let it rest for at least 10-15 minutes before serving. This allows the custard to set further and makes it easier to cut into neat squares. Garnish with fresh thyme leaves or a sprinkle of grated Parmesan cheese, if desired. Serve warm and enjoy!

## Tips for the Perfect Savory Bread Pudding

* **Use Stale Bread:** Day-old or slightly stale bread works best for bread pudding. It absorbs the custard better than fresh bread and prevents the pudding from becoming soggy.
* **Toast the Bread:** Toasting the bread before assembling the bread pudding helps it maintain its texture and prevents it from becoming mushy.
* **Don’t Skip the Resting Time:** Allowing the bread pudding to rest before baking is crucial for allowing the bread to fully absorb the custard.
* **Adjust the Seasonings:** Taste the custard before assembling the bread pudding and adjust the seasonings to your liking. Remember that the bacon and cheese will add saltiness, so don’t over-salt the custard.
* **Customize the Ingredients:** Feel free to customize the ingredients to your liking. You can substitute different cheeses, add other vegetables like mushrooms or spinach, or use different types of meat like sausage or ham.
* **Make it Ahead:** This bread pudding can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
* **Add a Topping:** For an extra layer of flavor and texture, consider adding a topping to the bread pudding before baking. A simple crumble topping made with breadcrumbs, butter, and Parmesan cheese would be delicious.
* **Serve with a Sauce:** While the bread pudding is delicious on its own, you can also serve it with a sauce. A creamy cheese sauce or a tangy tomato sauce would be great complements.

## Variations and Substitutions

* **Cheese:** Experiment with different cheeses like Swiss, Fontina, cheddar, or even goat cheese.
* **Meat:** Substitute the bacon with ham, sausage, or pancetta. You can also use a combination of meats.
* **Vegetables:** Add other vegetables like mushrooms, spinach, bell peppers, or onions.
* **Herbs:** Use different herbs like rosemary, sage, or chives instead of thyme.
* **Spice:** Add a pinch of red pepper flakes for a little heat.
* **Bread:** Try using different types of bread like challah, brioche, or even croissants.
* **Vegetarian:** Omit the bacon for a vegetarian version. Add mushrooms or other vegetables to compensate for the flavor.
* **Dairy-Free:** Use almond milk or soy milk instead of dairy milk and substitute the cheese with a dairy-free alternative.

## Serving Suggestions

This savory leek and bacon bread pudding is delicious on its own, but here are some serving suggestions to elevate your meal:

* **Brunch:** Serve with a side of fresh fruit, yogurt, or a green salad.
* **Lunch:** Enjoy with a bowl of soup or a side of roasted vegetables.
* **Dinner:** Pair with a simple green salad or a side of asparagus.
* **Holiday Meal:** This bread pudding makes a great addition to a holiday brunch or dinner spread.
* **Garnish:** Garnish with fresh thyme leaves, grated Parmesan cheese, or a drizzle of olive oil.

## Make-Ahead Instructions

This bread pudding is a great make-ahead dish. You can assemble it up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, simply add a few extra minutes to the baking time.

## Storage Instructions

Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

## Recipe

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

* 1 pound day-old bread, cubed
* 8 ounces bacon, cooked and crumbled
* 2 large leeks, thinly sliced and washed
* 2 tablespoons unsalted butter
* 2 cloves garlic, minced
* 1 tablespoon fresh thyme leaves
* 6 large eggs
* 2 cups whole milk
* 1 cup heavy cream
* 1 cup shredded Gruyere cheese
* Salt and pepper to taste
* Pinch of ground nutmeg (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes.
2. Cook bacon in a skillet until crispy. Crumble and reserve 1 tablespoon of bacon fat.
3. Sauté leeks and garlic in bacon fat and butter until softened. Add thyme, salt, and pepper.
4. Whisk eggs, milk, cream, salt, pepper, and nutmeg in a large bowl.
5. Combine toasted bread, bacon, leeks, and cheese in a bowl. Pour custard over the mixture.
6. Grease a 9×13 inch baking dish. Pour the mixture into the dish and let it sit for 30-60 minutes.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for 20-30 minutes, or until golden brown and set.
8. Let rest for 10-15 minutes before serving.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving
* Fat: 30-40g
* Protein: 20-25g
* Carbohydrates: 30-40g

*(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)*

Enjoy this savory leek and bacon bread pudding – a truly comforting and delicious dish!