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Savory Bread Pudding with Mushrooms and Leeks

Rated as 4.67 out of 5 Stars

"This savory bread pudding was inspired by a lunch I had at a food cart in Portland long ago. It works well as a vegetarian main dish or as a substantial side dish."
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2 h servings 508
Original recipe yields 12 servings (2 casserole dishes)


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  1. Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
  3. Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
  4. Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
  5. Bake in the preheated oven until tops begin to brown, about 40 minutes.


  • Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts

Per Serving: 508 calories; 35.3 31.2 18.2 233 511 Full nutrition

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Read all reviews 6
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It cooked beautifully and is really tasty. It would be a great side dish or alternative to stuffing. We're eating as a vegetarian entree.

Scrumptious- my whole family loved it!

Totally delicious. Whole dish eaten in one sitting. Everyone said it was the best thing I made. Yeah. And I’ve made it a second time already for a pot luck supper. It was a winner!

Enjoyed this marvelous recipe at Thanksgiving Dinner. My nephew made it according to the directions. This recipe will be replacing our standard was delicious.

I was very impressed with this recipe. It was easy to assemble and was quite moist. It did take more than the 1/2 lb. sourdough to make the 7 c. of bread cubes required. This is actually goi...

I maybe used a little extra cheese as I always seem to do but hubby and I both like it as it is. The leek flavor is very present in this and hubby, of course wanted it to be like 'in the bird st...