Name: Savory Leek and Bacon Bread Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 70 min
Ingredients: 0.5 French baguette, cut into cubes; 0.5 tablespoon olive oil; 0.75 cup diced leek; 1 cup milk; 2 eggs; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pinch ground nutmeg; olive oil cooking spray; 1 cup shredded Gruyere cheese; 4 slices bacon, cooked and diced

Savory Leek and Bacon Bread Pudding

4.0

(3)

2 Reviews

1 Photo

Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.

Recipe by Diana71

Published on February 21, 2019

Prep Time:

10 mins

Cook Time:

45 mins

Additional Time:

15 mins

Total Time:

1 hrs 10 mins

Servings:

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

½ French baguette, cut into cubes
½ tablespoon olive oil
¾ cup diced leek
1 cup milk
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Directions

Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
Let casserole sit for 15 minutes.
Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Cook's Note:

You can use any kind of cheese that melts well; colby Jack, Monterey Jack, or Gruyere are all good options.

Nutrition Facts (per serving)

803	Calories
42g	Fat
60g	Carbs
47g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 803
% Daily Value *
Total Fat 42g	53%
Saturated Fat 19g	96%
Cholesterol 288mg	96%
Sodium 1608mg	70%
Total Carbohydrate 60g	22%
Dietary Fiber 3g	10%
Total Sugars 10g
Protein 47g
Vitamin C 5mg	23%
Calcium 898mg	69%
Iron 5mg	29%
Potassium 579mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.