Savory Leek and Fennel Bread Pudding
I’m sure nobody is actually bored of stuffing, because it’s one of the best sides during a classic holiday meal. But, if you’re looking to do something a little differently, this is the dish for you!
This fennel & leek bread pudding is very similar to your classic stuffing side dish, it’s just elevated a little bit. Rich, savory, custardy bread pudding with the addition of caramelized leeks and fennel, and then I added in some gruyere, gouda, and parmesan just to get this thing as rich as possible. The picture above is the bread pudding topped with a little cranberry sauce and then extra lemon zest to kick it up a notch (shout-out Emeril).
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Leek & Fennel Bread Pudding Recipe
Ingredients:
Serves 8-10 (ish)
1 loaf of brioche bread, cut into 1-inch cubes and toasted OR left out to dry on a wire rack overnight
2 tablespoons olive oil
3 leeks, cleaned and thinly sliced (white and light green parts only)
2 fennel bulbs, sliced thinly
4 cloves garlic, minced
1 lemon
Zest of 1 lemon
1 cup shredded Gruyere cheese
1 cup shredded Gouda cheese
1 cup parmesan cheese, grated
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or oil.
In a large pan over medium heat, sauté the sliced leeks and fennel in olive oil until softened and slightly caramelized, about 15-25 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Add lemon zest and lemon juice and stir. Season with salt and pepper.
In a large bowl, add eggs, milk, cream, dijon, 1 tsp salt, fresh pepper, and mix until combined. Add the brioche and toss to combine pressing down slightly to ensure that the bread absorbs the liquid. Let sit for 15-25 minutes.
After the bread is done soaking, add in the sautéed leek mixture, gruyere, gouda, and parmesan and gently toss to combine.
Pour that mixture into a greased 9x13 pan and bake for 40-50 minutes or until the top is golden brown and the center is set. Let cool for 10 minutes and then serve alongside all of the other delicious holiday sides! It’s extra amazing with some homemade (or store-bought ;) cranberry sauce!
