Ina Garten’s Rustic Artichoke & Leek Bread Pudding Recipe

Bread pudding takes on a sophisticated twist with Ina Garten’s artichoke and leek bread pudding that will make dinner guests swoon.

Savory ingredients mingle in this delectable dish, creating layers of rich, comforting flavors.

The creamy texture and golden-brown top promise a culinary experience that goes beyond ordinary side dishes.

Leeks add a delicate, mild onion-like essence while artichokes bring a subtle earthiness to every bite.

Perfectly seasoned and baked to golden perfection, this recipe turns simple ingredients into an elegant masterpiece.

Soft bread soaks up the luxurious custard, ensuring each spoonful melts in your mouth.

One forkful of this stunning bread pudding will transport you to a gourmet kitchen where comfort meets refined cooking.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 1 hour 35 minutes

Total Time: 3 hours 20 minutes

Calories: 580 kcal

Servings: 6

Artichoke and Leek Bread Pudding – Ingredient Rundown

• Ciabatta Bread: Crusty, rustic bread that provides a sturdy base and absorbs flavors magnificently.
• Pancetta: Salty Italian bacon that adds a crispy, rich texture and deep savory notes to the dish.

• Leeks: Delicate onion-like vegetable with a mild, sweet flavor that adds elegant complexity.
• Artichoke Hearts: Tender, earthy vegetable that brings a subtle nutty and buttery character.
• Fresh Chives: Delicate green herb that provides a light, oniony freshness.
• Fresh Tarragon: Aromatic herb with a gentle anise-like flavor that elevates the overall taste profile.

• Eggs: Creamy binder that helps create a luxurious custard-like texture.
• Heavy Cream: Rich, silky ingredient that adds decadent smoothness.
• Chicken Stock: Adds depth and enhances the savory undertones of the dish.
• Gruyère Cheese: Nutty, melty cheese that provides a golden, crispy top and intense flavor.
• Unsalted Butter: Helps sauté vegetables and adds a subtle richness.
• White Wine: Adds acidity and depth to the leek cooking process.
• Nutmeg: Warm, aromatic spice that complements the creamy elements.
• Salt And Pepper: Essential seasonings to balance and enhance flavors.

Tools for Ina Garten’s Savory Bread Pudding

• Large bowl: Essential for whisking eggs and cream mixture.
• Whisk: Perfect for blending eggs, cream, stock, and seasonings smoothly.
• Baking dish: Rectangular ceramic or glass dish for layering and baking pudding.
• Skillet: Used for cooking leeks and softening them with wine.
• Cutting board: Needed for chopping chives, tarragon, and preparing ingredients.
• Sharp knife: Crucial for precise ingredient preparation.
• Measuring cups and spoons: Helps measure ingredients accurately.
• Colander or strainer: Useful for cleaning and draining leeks.
• Baking sheet: Required for toasting bread cubes and pancetta.
• Paper towels: Used for draining pancetta after baking.

Making Ina Garten’s Artichoke & Leek Bread Pudding

• Bread Preparation

Toast bread cubes and crisp pancetta in the oven until golden. Set aside to cool.

• Leek Magic

Clean and slice leeks, then gently sauté in butter. Splash in white wine and cook until softened and fragrant.

• Artichoke Assembly

Fold artichokes, toasted bread, chives, and tarragon into the leek mixture. Let flavors mingle and dance together.

• Creamy Custard Base

Whisk together eggs, cream, chicken stock, and nutmeg to create a silky, rich liquid that will bind the dish.

• Layering and Resting

Layer bread mixture and cheese in a baking dish. Pour custard over top, sprinkle remaining cheese, and add pancetta. Allow dish to rest and absorb flavors.

• Baking Brilliance

Bake until top turns a beautiful golden brown and custard sets perfectly. Serve immediately while warm and inviting.

Extra Tips for Bread Pudding à la Ina

• Strategic Cooking Tips & Variations
• Experiment with rustic sourdough, brioche, or day-old French bread for different texture and flavor profiles.
• Replace pancetta with roasted mushrooms or smoked gouda for a hearty, meat-free alternative that maintains rich umami depth.
• Assemble the dish completely up to 24 hours before baking, refrigerate covered, and let sit at room temperature for 30 minutes before cooking to ensure even heating.
• Incorporate seasonal vegetables like roasted butternut squash in autumn or fresh spring asparagus to enhance the pudding's versatility and nutritional value.
• Blend different cheeses such as gruyère, parmesan, or fontina to create a more complex and layered cheese profile that complements the artichoke and leek base.

Serving Bread Pudding from Ina Garten’s Kitchen

• Pair with Fresh Salad: Create a light, crisp green salad with mixed arugula, cherry tomatoes, and a tangy vinaigrette to balance the rich, creamy bread pudding.
• Complement with White Wine: Pour a crisp Sauvignon Blanc or Chardonnay that cuts through the dish's richness and enhances the subtle leek and artichoke flavors.
• Garnish with Fresh Herbs: Sprinkle extra chopped chives or fresh tarragon on top just before serving to add brightness and a pop of color to the golden-brown dish.
• Serve as Brunch Centerpiece: Present this elegant bread pudding as a show-stopping main course for weekend brunch, accompanied by a simple side of roasted vegetables or fresh fruit.

Storage Know-How: Ina’s Artichoke Bread Pudding

• Refrigerate Wisely: Store leftovers in an airtight container within 2 hours of cooking, keeping the bread pudding fresh for 3-4 days in the refrigerator.
• Freeze for Later: Wrap individual portions tightly in plastic wrap and aluminum foil, storing in the freezer for up to 1 month without losing flavor or texture.
• Reheat with Care: Warm individual servings in the microwave for 1-2 minutes or place in a 350°F oven for 10-15 minutes until heated through, maintaining the crispy top and creamy center.
• Plan Ahead: Prepare the bread pudding components up to 24 hours in advance, assembling and refrigerating before baking to save time and enhance flavor melding.

Elegant Artichoke And Leek Bread Pudding Recipe

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4.7 from 32 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

Ina Garten’s artichoke and leek bread pudding merges rustic French countryside flavors with elegant comfort. Rich custard-soaked bread mingles with hearty artichokes and sweet leeks, promising a luxurious culinary experience you’ll savor with pure delight.

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Ingredients

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• 8 cups day-old bakery white bread, crusts removed (1-inch-diced)
• 6 cups leeks, white and light green parts (5 leeks) (½-inch-diced)
• 1 package (9 oz/255 g) frozen artichoke hearts, defrosted
• 2 cups (8 oz/226 g) grated Emmentaler Swiss cheese
• 2 cups heavy cream
• 4 extra-large eggs
• 1 cup chicken stock, preferably homemade
• 3 oz (85 g) thinly sliced pancetta
• ½ cup dry white wine, such as Pinot Grigio
• 3 tbsps unsalted butter
• 3 tbsps minced fresh chives
• 2 tsps minced fresh tarragon leaves
• ¼ tsp ground nutmeg
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preparation: Preheat the oven to 350°F (175°C). Toast bread cubes on a baking sheet for 15 minutes until golden and crisp, simultaneously roasting pancetta until it becomes crispy, then drain on paper towels.
2. Leek Sautéing: Rinse leeks thoroughly, pat dry, and sauté in melted butter over medium heat for 10 minutes. Deglaze with white wine, season with salt and pepper, and cook for an additional 5 minutes until liquid nearly evaporates.
3. Mixing Components: Combine sautéed leeks with artichokes, toasted bread cubes, chives, and tarragon. In a separate bowl, whisk eggs, heavy cream, chicken stock, nutmeg, and salt until smooth and well blended.
4. Layering: Arrange half the bread mixture in a prepared baking dish, sprinkle with half the grated cheese, then add the remaining bread mixture. Gently pour the cream mixture over the layers, ensuring even distribution and pressing lightly to help absorption.
5. Finishing Touches: Garnish with remaining cheese, crispy pancetta pieces, and a sprinkle of freshly ground black pepper. Let the dish rest at room temperature for 30 minutes to absorb flavors.
6. Baking and Serving: Bake in the preheated oven for 45-50 minutes until the surface turns golden brown and the custard sets completely. Serve immediately while warm, presenting a rich and aromatic bread pudding.

Notes

• Prep Like a Pro: Thoroughly rinse leeks under cold water to eliminate hidden dirt, ensuring a clean and gritty-free dish.
• Bread Transformation: Toast bread cubes to achieve maximum crispiness, creating a delightful textural contrast in the pudding.
• Rest and Absorb: Let the dish sit for 30 minutes before baking, allowing bread to soak up the rich cream mixture and develop deeper flavors.
• Golden Perfection: Watch for a beautiful golden-brown surface when baking, indicating the custard has set and the dish is ready to devour.

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

Nutrition

• Serving Size: 6
• Calories: 580
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 40 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 210 mg