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Leek and Gruyere Bread Pudding


Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.

  • Servings: 12

Source: Martha Stewart Living, December 2006


  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
  • 2 garlic cloves, crushed
  • 1/3 cup dry white wine
  • 3 cups heavy cream
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 5 large eggs plus 2 large egg yolks, lightly beaten
  • 1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
  • 2 cups grated Gruyere cheese
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.

  2. Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.

  3. Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.

  4. Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

Cook's Notes

This recipe can be made a day ahead and refrigerated; reheat before serving.

Reviews Add a comment

  • Cubancook
    15 NOV, 2011
    I have been making this every Thanksgiving since I first saw the recepie four years ago--and last year my niece begged I make it Christmas Eve too. It is time consuming and somewhat difficult---must be careful the eggs don't become "scrambled"---but it is worth the time, careful attention...and calories. Delicious, hearty AND elegant. A definite crowd pleaser. And it is a good "left over".
  • s_elieff1
    26 DEC, 2010
    i used a 10" oval, 3" high casserole dish--didn't have a round one. followed instructions until i became fearful of adding so much cheese (and more fat). i confess i omitted 1 c of cheese. i also didn't brown the top like in the picture, fearing it might be rubbery. this was outstanding in taste and rose like a souffle! next time i will omit the egg yolks and 1/2 c cream