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Leek and Artichoke Bread Pudding

This recipe was made to fit in my Le Creuset Apple Cocotte, so if you are going to use a regular sized casserole dish, you will need to double the recipe. *If you want a creamier, richer bread pudding, you can add in a 1/2 cup or 3/4 cup of heavy cream.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Side Dish
Author: Hip Foodie Mom

Ingredients

  • 4 cups day-old white bread or french bread cubed
  • 1 1/2 tablespoons unsalted butter
  • 3 cups leeks white and light green parts only, diced
  • Kosher salt and freshly ground black pepper
  • 2 cups artichoke hearts fresh or frozen; if using frozen, make sure they are defrosted
  • 1 1/2 tablespoons fresh chives finely diced
  • 1 to 2 teaspoons fresh tarragon leaves finely diced
  • 2 large eggs
  • 1/4 cup heavy cream*
  • 3/4 cup chicken stock or vegetable stock
  • pinch of ground nutmeg
  • 1 cup grated Emmentaler Swiss cheese freshly grated

Instructions

  • Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for about 15 minutes, until lightly browned.
  • Heat the butter in a large pan over medium heat; add the leeks and cook for 7 to 8 minutes, stirring occasionally. Season with salt and pepper and cook for another 1 to 2 minutes. Remove from the heat and mix in the artichokes, toasted bread cubes, chives and tarragon.
  • In a separate medium-sized mixing bowl, whisk together the eggs, heavy cream, chicken stock and nutmeg. Pour the bread mixture into your baking dish and pour on the cream mixture. Then, sprinkle with the Emmentaler swiss cheese all over the top.
  • Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve immediately.