Ina Garten Leek & Artichoke Bread Pudding, a make ahead side dish, replaces turkey stuffing with something better. She soaks toasted bread in cream custard with sautéed leeks, artichoke hearts, and Emmentaler, then bakes it golden for your next dinner party.
Let the pudding rest a full 30 minutes before baking, because the bread needs that time to soak up the custard. Skip that rest and you end up with a dry center and a burnt, crunchy top.
Source: Make It Ahead (2014)
Ina Garten Leek & Artichoke Bread Pudding
Course: Side DishCuisine: AmericanDifficulty: Medium8
servings25
minutes1
hour10
minutes575
kcalSavory bread pudding layered with sautéed leeks, artichoke hearts, pancetta, and Emmentaler cheese, bound by a rich egg and cream custard.
Ingredients
8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 tablespoons unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)
Directions
- Preheat the oven: Preheat the oven to 350 degrees.
- Toast the bread and pancetta: Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
- Cook the leeks: Meanwhile, soak the leeks in water until they’re clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat, add the leeks, and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt, and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender.
- Combine the filling: Off the heat, mix in the artichokes, toasted bread cubes, chives, and tarragon.
- Assemble and bake: Whisk the eggs, cream, chicken stock, nutmeg, and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 13 x 9 x 2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler, and press lightly to help the bread absorb the liquid.
- Rest and finish: Dice or crumble the pancetta, scatter on top, and sprinkle lightly with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
FAQs
Can I use a different cheese instead of Emmentaler?
Gruyère is the closest swap because it melts the same way and has a similar nutty flavor. Fontina works too, but skip anything too sharp like cheddar since it will overpower the leeks.
How far ahead can I assemble this bread pudding?
Ina says you can assemble and refrigerate it up to 2 days before baking. Pull it out about 30 minutes before it goes in the oven so it starts to come to room temperature.
Can I use fresh artichokes instead of frozen?
Frozen artichoke hearts save a lot of time and work fine here. Fresh artichokes need trimming and blanching first, which adds about 45 minutes to your prep. If you go fresh, use about 6 medium artichoke hearts.
What kind of bread works best for this?
Day-old bakery white bread with the crusts removed gives the best texture. Sourdough or a crusty Italian loaf works if you let it dry out overnight. Soft sandwich bread turns to mush, so avoid it.
How do I store leftovers?
Cover the baking dish tightly with foil and refrigerate for up to 3 days. Reheat individual portions at 350 degrees for about 15 minutes. The top won’t be quite as crispy on reheat, but the inside stays creamy.
