Ina Garten’s Savory Artichoke and Leek Bread Pudding Recipe

Artichoke and leek bread pudding transforms ordinary ingredients into an extraordinary culinary experience that whisks you away to a cozy kitchen filled with comforting aromas.

Sophisticated yet approachable, this dish blends rich textures and delicate flavors in a harmonious symphony of taste.

Layers of soft bread soak up creamy custard while savory pancetta and tender vegetables create depth and complexity.

Delicate herbs like chives and tarragon dance through each luxurious bite, elevating this classic comfort food.

The recipe celebrates simple ingredients, turning them into something truly magical with careful technique and thoughtful combinations.

Unexpected elements merge seamlessly, promising a memorable dining adventure that feels both elegant and wonderfully homey.

Prepare to fall in love with a dish that embodies rustic charm and gourmet finesse:

Best Storage Tricks for Bread Pudding

• Vacuum Seal: Lock in freshness by using a vacuum sealer to remove air and prevent freezer burn. Place cooled bread pudding in vacuum-seal bags, ensuring a tight seal that preserves texture and flavor for up to 4 months.
• Glass Container Method: Transfer completely cooled bread pudding to a rigid glass container with an airtight lid. Maximize preservation by layering parchment paper between portions to prevent sticking and maintain individual servings' integrity for 3-4 days in the refrigerator.
• Individual Portion Wrap: Divide leftover bread pudding into single servings using plastic wrap and aluminum foil. Individually wrapped portions allow easy reheating and prevent moisture loss, keeping each piece moist and delicious when stored in the freezer for up to 2 months.

Flavor Add-Ins for Bread Pudding Fans

• Mediterranean Melody: Replace pancetta with crispy prosciutto, swap tarragon for fresh oregano, and add crumbled feta cheese for a Greek-inspired version.
• Vegetarian Harvest: Eliminate pancetta, incorporate roasted butternut squash and spinach, use vegetable stock instead of chicken stock, and sprinkle with pine nuts for extra texture.
• Seafood Symphony: Substitute half the artichokes with lump crab meat, use fresh dill instead of chives, add a splash of white wine, and top with delicate shrimp pieces before baking.
• Spicy Southern Comfort: Mix in andouille sausage, replace leeks with caramelized onions, add a dash of cayenne pepper, and incorporate sharp cheddar cheese for a bold, Southern-style bread pudding.

Wrapping the Artichoke Bread Pudding Experience

Garten’s artichoke and leek bread pudding elevates comfort cuisine with French-inspired elegance.

Savory ingredients dance harmoniously through each luxurious bite.

Mediterranean artichokes and delicate leeks create sophisticated flavor profiles that challenge traditional bread pudding expectations.

Crisp pancetta adds robust depth and textural complexity to this culinary masterpiece.

Home kitchens can easily replicate this gourmet experience with simple techniques and premium ingredients.

Passionate cooks, dive into this recipe, snap a photo of your dish, share with fellow epicureans, and spark conversation about this delightful dish that bridges rustic charm with refined gastronomy.

What’s So Good About This Bread Pudding

• Savor Luxurious Comfort: This bread pudding transforms simple ingredients into a decadent dish that feels like a warm culinary hug, blending artichokes, leeks, and crispy pancetta for an irresistible gourmet experience.
• Masterful Flavor Layering: Ina Garten's recipe expertly balances rich cream, earthy artichokes, sweet leeks, and sharp cheese, creating a symphony of tastes that dance delightfully on your palate with every single bite.
• Quick-to-Elegant Preparation: Despite looking like a complicated restaurant-style dish, this recipe comes together surprisingly easily, making it perfect for both weeknight dinners and impressive weekend gatherings with minimal kitchen stress.
• Texture Wonderland: Crispy toasted bread cubes meet silky custard and tender vegetables, offering a delightful contrast of crunchy and creamy textures that keep each mouthful exciting and deeply satisfying.

All You Need for Artichoke Leek Bread Pudding

Main Ingredients:

• Bread Cubes: Crusty bread with sturdy texture that absorbs the custard well, preferably day-old for better absorption.
• Artichokes: Tender and flavorful vegetable that adds earthy richness to the bread pudding.

• Leeks, Chives, Tarragon: Fresh, aromatic alliums and herbs that provide depth and brightness to the dish.

• Eggs, Heavy Cream: Rich base for creating a luxurious custard texture that binds the ingredients.
• Chicken Stock: Adds savory depth and moisture to the bread pudding.
• Pancetta, Cheese: Salty, umami elements that enhance the overall flavor profile.

Supporting Ingredients:

• White Wine: Provides subtle acidity and complexity to the leek cooking process.
• Salt, Black Pepper: Essential for seasoning and balancing flavors.
• Nutmeg: Warm, subtle spice that complements the creamy custard.

How to Cook Bread Pudding Ina’s Way

Step 1: Prepare Bread And Pancetta

• Preheat oven to 350°F
• Cut bread into cubes
• Spread bread cubes on baking sheet
• Bake bread for 15 minutes until lightly golden
• Place pancetta on separate baking sheet
• Bake pancetta for 15-20 minutes until crispy
• Drain pancetta on paper towels

Step 2: Clean And Cook Leeks

• Rinse leeks thoroughly in cold water
• Pat leeks dry with clean kitchen towel
• Melt butter in large skillet over medium heat
• Sauté leeks for 10 minutes until softened
• Pour white wine into skillet
• Season with salt and pepper
• Continue cooking for 5 minutes until wine evaporates

Step 3: Combine Ingredients

• Add artichoke hearts to leek mixture
• Fold in toasted bread cubes
• Sprinkle chopped chives
• Mix in fresh tarragon
• Remove from heat

Step 4: Create Creamy Custard

• Crack eggs into large mixing bowl
• Pour heavy cream
• Add chicken stock
• Sprinkle ground nutmeg
• Season with salt
• Whisk ingredients until smooth

Step 5: Assemble Bread Pudding

• Grease baking dish
• Layer half of bread mixture
• Sprinkle shredded cheese
• Add remaining bread mixture
• Pour custard evenly over layers
• Top with remaining cheese
• Scatter crispy pancetta pieces
• Dust with black pepper
• Let sit for 30 minutes

Step 6: Bake And Serve

• Bake for 45-50 minutes
• Check for golden brown top
• Ensure custard is set
• Remove from oven
• Let rest for 5 minutes
• Serve hot and enjoy

Pointers to Nail This Savory Dish

• Prep Like a Pro: Pat leeks completely dry after washing to ensure a perfectly crisp and not-soggy bread pudding texture.
• Bread Matters: Choose day-old bread for maximum flavor absorption and a delightfully rich, custardy consistency.
• Spice It Up: Sprinkle red pepper flakes or add a splash of hot sauce to the egg mixture for a subtle, warming heat.
• Crispy Crown Technique: Broil the top for 2-3 minutes at the end of baking to create a golden, crunchy surface that adds incredible texture.
• Meat Swap Wisdom: Easily replace pancetta with bacon or prosciutto, but reduce additional salt to balance the dish's seasoning.

Ina Garten Artichoke And Leek Bread Pudding Recipe

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4.5 from 17 reviews

• Total Time: 3 hours 20 minutes
• Yield: 8 1x

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Description

Ina Garten’s artichoke and leek bread pudding delivers a luxurious French-inspired side dish that merges creamy textures with rich, savory flavors. Rustic bread cubes soak up a silky custard of eggs, cream, and herbs, creating a deeply satisfying accompaniment perfect for elegant dinner parties or weekend brunches.

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Ingredients

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Proteins:

• 4 extra-large eggs
• 3 ounces (85 grams) thinly sliced pancetta
• 1 cup (240 milliliters) good chicken stock, preferably homemade

Vegetables and Herbs:

• 8 cups (1-inch-diced) day-old bakery white bread, crusts removed
• 6 cups (½-inch-diced) leeks, white and light green parts (5 leeks)
• 1 (9-ounce) (255 grams) package frozen artichoke hearts, defrosted
• 3 tablespoons (45 milliliters) minced fresh chives
• 2 teaspoons (10 milliliters) minced fresh tarragon leaves

Dairy and Seasonings:

• 3 tablespoons (45 grams) unsalted butter
• 2 cups (480 milliliters) heavy cream
• 2 cups (8 ounces) (226 grams) grated Emmentaler Swiss cheese
• ½ cup (120 milliliters) dry white wine, such as Pinot Grigio
• Kosher salt and freshly ground black pepper
• ¼ teaspoon (1.25 milliliters) ground nutmeg

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Instructions

1. Heat the oven to 350°F (175°C). Scatter bread cubes on a baking sheet and toast for 15 minutes until golden and crisp. Simultaneously, roast pancetta for 15-20 minutes until it turns crispy, then transfer to paper towels to drain excess fat.
2. Thoroughly rinse leeks under cold water to remove any dirt, then pat completely dry. Melt butter in a skillet over medium heat and sauté leeks for 10 minutes until softened. Deglaze with white wine, season with salt and pepper, and continue cooking for 5 minutes until liquid almost completely evaporates.
3. Gently fold artichokes, toasted bread cubes, chopped chives, and fresh tarragon into the leek mixture. Remove from heat and set aside.
4. In a large mixing bowl, whisk together eggs, heavy cream, chicken stock, ground nutmeg, and salt until smooth and well combined. Layer half of the bread mixture into a prepared baking dish, sprinkle with half the grated cheese, then top with remaining bread mixture.
5. Slowly pour the cream mixture over the layered bread, ensuring even distribution. Garnish with remaining cheese, lightly pressing down to help absorption. Scatter crispy pancetta pieces on top and finish with a final sprinkle of freshly ground black pepper.
6. Allow the dish to rest and absorb flavors for 30 minutes at room temperature. Bake in the preheated oven for 45-50 minutes until the surface turns golden brown and the custard sets completely. Serve immediately while warm.

Notes

• Crisp up leeks completely after rinsing to prevent water from making the pudding soggy and losing its delightful texture.
• Grab slightly stale bread from your kitchen counter, as day-old slices soak up flavors more efficiently and create a more robust final dish.
• Spice lovers can spark excitement by mixing red pepper flakes or hot sauce into the egg blend for an unexpected zesty punch.
• Transform the pudding’s surface into a golden, crunchy masterpiece by quickly broiling during the final cooking moments, keeping a watchful eye to dodge burning.
• Swap pancetta with bacon or prosciutto when needed, remembering to adjust salt levels since these alternatives carry different flavor intensities.

• Prep Time: 45 minutes
• Cook Time: 1 hour 35 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 200 mg