Introduction
Have you ever found yourself staring into the refrigerator, a mix of leftover roast chicken, a few forgotten leeks, and a slightly sad loaf of day old bread, wondering if culinary magic could truly happen? What if I told you that these seemingly disparate ingredients could transform into a dish so comforting, so rich, and so utterly satisfying that it would become a new family favorite? Today, we’re diving headfirst into the wonderful world of Chicken and Leek Bread Pudding. It’s a dish that takes the humble notion of “using what you have” and elevates it into something truly special.
For us, in our little bustling kitchen here in Bend, Oregon, cooking is more than just putting food on the table; it’s a language, a memory maker. There’s a certain kind of warmth that settles into your bones when the aroma of baking fills the air. I remember my grandma, with her gentle hands, always finding a way to make something extraordinary out of the simplest things. She taught me about the magic of transforming leftovers into new delights, a philosophy I carry into my own kitchen, especially when I’m creating a dish like this Chicken and Leek Bread Pudding. It’s hearty, wholesome, and surprisingly elegant, perfect for a cozy weeknight or a special weekend brunch. It’s the kind of meal that wraps you in a comforting hug, much like a good story shared around the dinner table. If you’re looking for an savory bread pudding with sausage and herbs, that is a hearty option that will warm your soul.
Why You’ll Love This Chicken and Leek Bread Pudding
There’s a reason this Chicken and Leek Bread Pudding has earned its spot as a regular in our home, much like those cherished recipes passed down through generations. It’s more than just a meal; it’s an experience. If you’ve ever found joy in turning everyday ingredients into something extraordinary, then this recipe is definitely for you. It embodies everything I love about cooking: simplicity, soul, and a touch of that comforting nostalgia.
- Ultimate Comfort Food: This isn’t just a meal; it’s a hug in a casserole dish. The creamy, savory custard, tender chicken, and sweet leeks all meld together beautifully, creating a dish that feels like coming home. It’s perfect for those chilly evenings when you crave something deeply satisfying.
- Wastes Nothing, Gains Everything: One of the things I cherish most about this recipe is its ability to transform day old bread and leftover cooked chicken into something magnificent. It’s a testament to mindful cooking, helping us reduce food waste while creating a delicious new meal. Just like my traditional bread pudding, it’s easy, creamy, and budget friendly.
- Simple & Straightforward: Don’t let the elegant name fool you; this dish is incredibly easy to make. With clear, step by step instructions, even a beginner cook can whip up this savory delight with confidence. It’s the kind of recipe that builds culinary courage!
- Versatile & Adaptable: This recipe is a fantastic canvas for creativity. Whether you want to add different cheeses, toss in some herbs, or even explore variations like a Vegetarian Leek and Mushroom Bread Pudding, this dish welcomes your personal touch. It’s proof that good food can be both classic and endlessly customizable.
- Perfect for Any Occasion: While it feels utterly luxurious, this Creamy Chicken and Leek Bread Pudding is equally at home as a comforting family dinner or as an impressive dish for entertaining. It reheats beautifully, making it excellent for meal prepping too! It’s savory without being overly heavy, satisfying without being complicated, and simply delicious from the first bite to the last.
Ingredients for Chicken and Leek Bread Pudding
To embark on this journey to create your own delightful Chicken and Leek Bread Pudding, you’ll need a few simple, wholesome ingredients. Many of these are likely already in your pantry or fridge, making this a truly accessible and fuss-free recipe.
- 6 cups day-old crusty bread, cut into 1-inch cubes (about 1 whole loaf)
- 2 tablespoons olive oil
- 2 large leeks, white and light green parts only, thinly sliced and thoroughly rinsed
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (leftover roast chicken works perfectly)
- 1 cup Gruyère cheese, grated (or sharp cheddar, or a mix of both)
- ½ cup fresh parsley, chopped
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- Salt to taste (start with ½ teaspoon, adjust as needed)
- 6 large eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- Pinch of nutmeg (optional, but lovely)
Substitutions where helpful:
- Bread: Sourdough, challah, or brioche would also work wonderfully. For a easy sourdough bread pudding recipe, it’s creamy and delicious.
- Cheese: Any good melting cheese like Swiss, white cheddar, or even a smoked Gouda can be used.
- Chicken: Cooked turkey or even sautéed mushrooms (for a Vegetarian Leek and Mushroom Bread Pudding) can be substituted.
- Milk/Cream: For a lighter version, you can use all milk, but the cream truly adds to the richness. Plant-based milk can be used for a dairy-free option, though the texture might be slightly different.
How to Make Chicken and Leek Bread Pudding
There’s a quiet satisfaction that comes from assembling a meal like this one, knowing each step brings you closer to that golden, bubbling masterpiece. When I’m making this Chicken and Leek Bread Pudding, I often think of Olivia and James, my kids, eagerly anticipating what’s cooking. It fills the air with an aroma that signals something wonderful is on its way. This Easy Chicken and Leek Bread Pudding Recipe is designed to be a gentle journey, not a culinary challenge, so let’s walk through it together.
Step-by-Step Instructions
- Prep the Bread: Begin by spreading your cubed day-old bread onto a baking sheet. You can lightly toast it in a 300°F (150°C) oven for about 10-15 minutes, or until just slightly dry. This step is crucial, as it helps the bread absorb the custard better without becoming soggy. Let it cool completely.
- Sauté the Leeks: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced leeks and cook, stirring occasionally, for 8-10 minutes, or until they are beautifully softened and translucent. They should be sweet and fragrant, losing their raw bite.
- Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, and a pinch of black pepper. Cook for another minute until the garlic is fragrant. Don’t let it brown!
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed leeks and garlic, shredded cooked chicken, grated Gruyère cheese, and fresh chopped parsley. Gently toss everything together so the ingredients are evenly distributed. This forms the soulful base of your Savory Bread Pudding with Chicken and Leeks.
- Prepare the Custard: In a separate medium bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, and an optional pinch of nutmeg. Season with about ½ teaspoon of salt and a bit more black pepper. Whisk until well combined and smooth. This creamy mixture is what will bind everything together into a luscious Chicken, Leek, and Cheese Bread Pudding.
- Assemble the Pudding: Pour the egg mixture over the bread and chicken mixture in the large bowl. Gently fold everything together using a spatula, ensuring all the bread cubes are thoroughly moistened. Press down lightly to help the bread soak up the custard.
- Rest and Soak: Cover the bowl and let the mixture sit at room temperature for at least 30 minutes, or refrigerate for up to 4 hours (or even overnight). This resting period is vital, allowing the bread to fully absorb the flavorful custard, leading to a richer, more uniform texture.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Transfer and Bake: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
- Golden Perfection: Bake for 35-45 minutes, or until the top is golden brown and puffed, and the custard is set. A knife inserted into the center should come out mostly clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool and Serve: Let the Creamy Chicken and Leek Bread Pudding cool for 10-15 minutes before serving. This allows it to set up even further and makes for easier serving.
Pro Tips & Variations
Cooking, like life, is full of wonderful possibilities and delightful detours. This Chicken and Leek Bread Pudding is a dish that invites creativity, a canvas for your culinary imagination. As Ethan says, “The best recipes are like good stories they adapt and grow with each retelling.” Here are a few ways to make this dish uniquely yours, along with some practical advice to ensure your bread pudding is nothing short of spectacular.
- Don’t Skip the Day-Old Bread: This isn’t a suggestion; it’s a golden rule! Fresh bread will turn mushy. Day-old bread has a firmer structure that absorbs the custard without falling apart, giving you that perfect savory bread pudding texture—crisp on top, tender inside. If you don’t have day-old bread, you can cube fresh bread and toast it in the oven at a low temperature until it’s slightly dried out.
- Rinse Those Leeks Thoroughly: Leeks, while delicious, are notorious for trapping grit between their layers. After slicing, give them a good soak and rinse in a bowl of cold water, swishing them around to dislodge any sand. This small step makes a big difference in the final dish.
- The Power of Resting: Allowing the bread to soak in the custard for at least 30 minutes (or longer!) is crucial. This step ensures that every piece of bread is imbued with flavor and moisture, preventing a dry or unevenly textured pudding. Think of it as patient anticipation, a quiet simmer before the beautiful burst.
- Customizing Your Flavors:
- Herbs: Feel free to experiment with other fresh herbs like chives, dill, or sage. A touch of rosemary would be lovely with the chicken.
- Spices: A pinch of smoked paprika could add a delightful depth, turning it into a Chicken and Leek Gratin with a smoky twist. Or, for a warming kick, a dash of cayenne pepper.
- Vegetables: Consider adding sautéed mushrooms, spinach (squeeze out excess water!), or even roasted bell peppers for extra flavor and nutrients.
- Cheese Blends: Don’t be afraid to mix cheeses! A blend of Gruyère and sharp white cheddar or even a little Parmesan adds layers of flavor to your Chicken, Leek, and Cheese Bread Pudding.
- Bake Until Golden: The perfect bread pudding has a beautiful golden-brown crust and a set, custardy interior. Keep an eye on it during the last 10-15 minutes of baking. If the top is browning too quickly but the center isn’t set, loosely tent it with aluminum foil.
Serving Suggestions
With its rich, savory notes and comforting texture, this Chicken and Leek Bread Pudding easily stands alone as a satisfying meal. However, a few complementary sides can elevate it into an even more memorable spread. I often consider what would bring a bit of freshness or a contrasting texture to the table something to brighten the palate and complete the plate.
- Simple Green Salad: A crisp mixed green salad with a light vinaigrette is the perfect counterpoint to the richness of the bread pudding. The acidity cuts through the creamy texture beautifully.
- Steamed Asparagus or Green Beans: Lightly steamed or roasted vegetables, seasoned simply with salt, pepper, and a squeeze of lemon, add a fresh, vibrant pop of color and essential nutrients.
- Cranberry Sauce: For a surprising and delightful twist, a spoonful of homemade cranberry sauce or chutney offers a sweet-tart burst that pairs wonderfully with the chicken and leek flavors, much like how it complements turkey.
- Roasted Root Vegetables: If you’re looking for something heartier, roasted carrots, parsnips, or sweet potatoes would echo the comforting nature of the bread pudding while adding earthy sweetness.
- A Crusty Loaf of Bread: While the bread pudding itself is, well, bread, having some extra crusty bread on the side is always a welcome addition, perhaps for soaking up any extra custardy goodness.
Storage & Reheating
One of the many beautiful things about this Chicken and Leek Bread Pudding is how wonderfully it keeps. There’s a particular joy in knowing that a delicious, homemade meal is waiting for you on a busy day. It’s perfect for meal prepping or enjoying delightful leftovers.
- Refrigerator: Allow the bread pudding to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making for an even more exquisite meal the next day.
- Freezer: For longer storage, you can freeze individual portions or the entire dish. Once cooled, wrap it tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Oven: This is my preferred method for reheating, as it helps maintain that lovely crispy top. Place individual portions or the whole dish in an oven-safe dish, cover loosely with foil (especially if frozen), and reheat at 300°F (150°C) until warmed through, about 20-30 minutes for individual portions, and 45-60 minutes for a larger dish. Remove the foil for the last 10 minutes to crisp up the top.
- Microwave: For a quick reheat, individual portions can be microwaved until warm. Be mindful not to overcook, as it can dry out. While convenient, the microwave won’t give you that delightful crispy crust.
FAQ about Chicken and Leek Bread Pudding
Whenever I share a recipe, I always anticipate the questions that might bubble up in your own kitchen. It’s part of the conversation we have through food, isn’t it? So, let’s address a few common queries about this delightful Chicken and Leek Bread Pudding to make sure your journey is as smooth as possible.
- Can I make this ahead of time?
Absolutely! This Easy Chicken and Leek Bread Pudding Recipe is a fantastic make-ahead dish. You can assemble the entire pudding (steps 1–7) and keep it covered in the refrigerator for up to 24 hours before baking. This makes it perfect for entertaining or for preparing a cozy weekend brunch with minimal fuss in the morning. - What kind of bread is best for savory bread pudding?
Crusty, day-old bread like a baguette, sourdough, or even a hearty rustic white loaf works best. The drier texture of day-old bread is crucial because it allows the bread to absorb the custard without becoming soggy during baking. Avoid soft, fresh sandwich bread, which tends to disintegrate. - Can I use raw chicken if I don’t have cooked leftovers?
While the recipe calls for cooked chicken, you can certainly adapt it. Simply dice raw boneless, skinless chicken breast or thighs and sauté them in a separate pan until cooked through before adding them to the bread mixture. Season them well during this step! This would take a beautiful turn into a Slow Cooker Chicken and Leek Bread Pudding too. - How do I know when the bread pudding is fully cooked?
The Chicken and Leek Bread Pudding is done when the top is golden brown and puffed, and the custard is set. You can test this by inserting a thin knife into the center; it should come out mostly clean. If it’s still very wet, bake for a few more minutes. The internal temperature for safety should reach 160°F (71°C). - Is there a way to make this gluten-free or keto?
Yes, with a few substitutions!- For a Gluten-free Chicken and Leek Bread Pudding, simply swap the regular bread for your favorite gluten-free crusty bread. Ensure your other ingredients like broths (if used for pre cooking chicken) are also gluten-free.
- For a Keto Chicken and Leek Bread Pudding, you would need to replace the bread with a keto-friendly alternative like chaffle pieces, keto bread, or even blanched cauliflower florets (though this would significantly change the texture and might be closer to a Chicken and Leek Casserole). You would also need to adjust the milk/cream ratio or use a lower-carb dairy alternative.
Final Thoughts on Chicken and Leek Bread Pudding
There’s a quiet magic in the kitchen, isn’t there? The way simple ingredients can come together, woven with intention and a touch of memory, to create something truly comforting. This Chicken and Leek Bread Pudding is more than just a recipe; it’s an invitation to slow down, to savor the smells and sounds of your home, and to create a meal that nourishes both body and soul. Each bite carries a whisper of warmth, reminiscent of my Midwestern upbringing and the hearty, no-fuss meals that brought our family together.
As the days grow shorter and the air crisp, a dish like this feels like a warm embrace. It speaks of resourcefulness, of turning what we have into something beautiful, much like the stories we tell around the dinner table. So, go ahead, gather your ingredients, let those leeks soften to sweet perfection, and let the aroma of baking fill your home. When you pull that golden dish from the oven, remember that you’re not just making food; you’re crafting connection, building memories, and stirring a little bit of your heart into every single bite.
If you’ve loved creating this Creamy Chicken and Leek Bread Pudding, please share your experience in the comments below! What memories did it evoke for you? What little twist did you add to make it your own? And if you found this recipe comforting and delicious, consider saving it to your favorite Pinterest board to share with friends and family. Let’s keep these traditions and these flavors alive. I always say, “I don’t chase perfection in food; I chase connection.” And I hope this recipe brings you plenty of both. Happy cooking, friend.
Chicken and Leek Bread Pudding
Equipment
- 9×13-inch baking dish,
- Large skillet,
- oven
Ingredients
Bread
- 6 cups day-old crusty bread cut into 1-inch cubes (about 1 whole loaf)
Leeks and Garlic
- 2 tablespoons olive oil
- 2 large leeks white and light green parts only, thinly sliced and thoroughly rinsed
- 2 cloves garlic minced
Protein and Cheese
- 2 cups cooked chicken shredded or diced (leftover roast chicken works perfectly)
- 1 cup Gruyère cheese grated (or sharp cheddar, or a mix of both)
- ½ cup fresh parsley chopped
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt to taste (start with ½ teaspoon, adjust as needed)
Custard Base
- 6 large eggs
- 2½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon nutmeg optional
Instructions
- Begin by spreading your cubed day-old bread onto a baking sheet. Lightly toast it in a 300°F (150°C) oven for about 10-15 minutes, or until just slightly dry. Let it cool completely.
- In a large skillet, heat the olive oil over medium heat. Add the thinly sliced leeks and cook, stirring occasionally, for 8-10 minutes, or until they are beautifully softened and translucent.
- Stir in the minced garlic, dried thyme, and a pinch of black pepper. Cook for another minute until the garlic is fragrant. Don’t let it brown!
- In a large mixing bowl, combine the toasted bread cubes, sautéed leeks and garlic, shredded cooked chicken, grated Gruyère cheese, and fresh chopped parsley. Gently toss everything together so the ingredients are evenly distributed.
- In a separate medium bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, and an optional pinch of nutmeg. Season with about ½ teaspoon of salt and a bit more black pepper. Whisk until well combined and smooth.
- Pour the egg mixture over the bread and chicken mixture in the large bowl. Gently fold everything together using a spatula, ensuring all the bread cubes are thoroughly moistened. Press down lightly to help the bread soak up the custard.
- Cover the bowl and let the mixture sit at room temperature for at least 30 minutes, or refrigerate for up to 4 hours (or even overnight). This resting period is vital for the bread to fully absorb the custard.
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.
- Bake for 35-45 minutes, or until the top is golden brown and puffed, and the custard is set. A knife inserted into the center should come out mostly clean. If the top starts to brown too quickly, loosely tent it with aluminum foil.
- Let the creamy chicken and leek bread pudding cool for 10-15 minutes before serving. This allows it to set up even further and makes for easier serving.
