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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Gently fold artichokes, toasted bread cubes, chopped chives, and fresh tarragon into the leek mixture. Remove from heat and set aside.
- 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.
- 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.
- 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