Prepare to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Leek Artichoke Bread Pudding! Imagine a dish that combines the rustic comfort of bread pudding with the sophisticated flavors of tender leeks and tangy artichoke hearts. This isn't just another side dish - it's a game-changing recipe that will have your family and friends begging for seconds. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe promises to be a delightful surprise that bridges gourmet cooking with homestyle comfort.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 loaf of bread, cubed
- 2 cups leeks, sliced
- 1 can artichoke hearts, drained and chopped
- 4 eggs
- 2 cups milk
- 1 cup grated cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Leek Artichoke Bread Pudding cooks evenly.
- Prepare the bread by cutting it into cubes. You can use any type of bread you prefer, such as sourdough, French bread, or ciabatta. Place the cubed bread in a large mixing bowl and set aside.
- In a large skillet, heat a tablespoon of olive oil or butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they become soft and translucent. Stir occasionally to prevent them from browning.
- Once the leeks are cooked, add the chopped artichoke hearts to the skillet. Cook for an additional 2-3 minutes, stirring gently to combine the flavors. Remove from heat and allow to cool slightly.
- In a separate bowl, whisk together the eggs and milk until well combined. Season the mixture with salt and pepper to taste.
- Add the sautéed leek and artichoke mixture to the cubed bread in the mixing bowl. Pour the egg and milk mixture over the bread and vegetables, ensuring that all the bread cubes are soaked. Gently fold in the grated cheese, mixing until evenly distributed.
- Let the mixture sit for about 10 minutes. This allows the bread to absorb the liquid and flavors.
- Grease a 9x13-inch baking dish with butter or cooking spray. Pour the bread pudding mixture into the prepared dish, spreading it evenly.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Once cooked, remove the bread pudding from the oven and let it cool for about 10 minutes before serving. This will help it set up a bit more.
- Serve warm as a delicious side dish or a hearty main course. Enjoy your Leek Artichoke Bread Pudding!
Tips
- • Choose a sturdy bread like day-old sourdough or French bread for the best texture - fresh bread can become too mushy. • Make sure to thoroughly drain the artichoke hearts to prevent excess moisture in the pudding. • For extra richness, consider using a mix of cheeses like gruyère and parmesan. • Allow the bread to soak in the egg mixture for at least 10 minutes to ensure maximum flavor absorption. • Don't rush the leek sautéing process - slow cooking brings out their subtle, sweet flavor. • Check the pudding at 40 minutes of baking; ovens can vary, so you want a golden top but not a dried-out dish. • This dish can be prepared ahead of time and refrigerated before baking, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 130mg
