Best Leek Artichoke Bread Pudding Recipes

Leek and Artichoke Bread Pudding image

Provided by Ina Garten

Time 2h20m

Yield 8 servings

Number Of Ingredients 14

8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 tablespoons unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)

Steps:

Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).

Leek & Artichoke Bread Pudding image

Provided by Ina Garten

Categories side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14

8 cups (1-inch-diced) day-old bakery white bread, crusts removed
3 ounces thinly sliced pancetta
6 cups (1/2-inch-diced) leeks, white and light green parts (5 leeks)
3 tablespoons unsalted butter
1/2 cup dry white wine, such as Pinot Grigio
Kosher salt and freshly ground black pepper
1 (9-ounce) package frozen artichoke hearts, defrosted
3 tablespoons minced fresh chives
2 teaspoons minced fresh tarragon leaves
4 extra-large eggs
2 cups heavy cream
1 cup good chicken stock, preferably homemade
1/4 teaspoon ground nutmeg
2 cups grated Emmentaler Swiss cheese (8 ounces)

Steps:

Preheat the oven to 350 degrees F.
Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
Meanwhile, soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat, add the leeks, and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt, and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives, and tarragon.
Whisk the eggs, cream, chicken stock, nutmeg, and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 13 × 9 × 2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler, and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top, and sprinkle lightly with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.

LEEK & ARTICHOKE BREAD PUDDING image

Number Of Ingredients 14

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

Steps:

Preheat oven to 350 degrees. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside. Meanwhile, soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat, add the leeks, and cook for 10 minutes, stirring occasionally. Add the wine, 1 tsp salt, and 1 tsp pepper, and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. off the heat, mix in the artichokes toasted bread cubes, chives and tarragon. Whisk the eggs, cream, chicken stock, nutmeg, and 1 tsp salt together in a large bowl. Spoon half of the bread mixture into a 13 x 9 x 2-inch baking dish. Sprinkle with half the cheese, and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining cheese, and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top, and sprinkle lightly with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.