Chicken and Leek Bread Pudding

A comforting and savory bread pudding made with leftover chicken, leeks, and day-old bread, baked to golden perfection in a creamy custard.

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Prep Time 30

Cook Time 45

Resting Time 30

Total Time 1 15

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 326

Ingredients Equipment Method Nutrition Notes

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

Equipment

9x13-inch baking dish,
Large skillet,
oven

Method

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 9x13 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.

Nutrition

Calories: 326kcalCarbohydrates: 22gProtein: 22gFat: 16gSaturated Fat: 8gCholesterol: 165mgSodium: 456mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 215mgIron: 2.2mg

Notes

This recipe is ideal for using up leftover chicken and day-old bread. The budged-friendly dish can also be made with vegetarian ingredients like mushrooms and herbs.

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