Pear, Leek and Cheddar Bread Pudding Recipe by Ruth Kirwan

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Pear, Leek and Cheddar Bread Pudding

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Author: Ruth Kirwan
Total Time: 25 mins
Yield: 4 1x

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Description

This cheesy, decadent hybrid between bread pudding and stuffing is the perfect Thanksgiving side.

Ingredients

Units Scale

2-3 cups (480-720 ml) diced day-old bread (let it get good and dried out)
1 cup (240 ml) minced leeks
1 pear, peeled, cored and diced
1 cup (240 ml) grated sharp cheddar cheese
4 eggs, beaten
1 cup (240 ml) heavy cream
2 cloves garlic, minced
1 tsp salt

Instructions

Preheat the oven to 350*F. In a large bowl, toss together the bread, leeks, diced pear and cheddar. Combine the eggs, heavy cream, garlic and salt. Pour the wet ingredients over the dry and toss to distribute evenly.
Dump the contents into a 9″x13? ovenproof baking dish and spread out evenly, making sure all the ingredients are still evenly distributed.
Bake for 15-18 minutes, until the egg and cream mixture has set and the top bread cubes have browed and crisped. Remove from the oven and serve warm.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410

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Frequently Asked Questions

Why does the recipe call for day-old, dried-out bread?

The ingredient list specifies 2–3 cups (480–720 ml) diced day-old bread and instructs you to “let it get good and dried out.” Stale, dried bread absorbs the egg-and-cream custard (4 eggs beaten with 1 cup/240 ml heavy cream) without turning mushy, giving the pudding structure and allowing the top cubes to crisp up.

How do I know when the bread pudding is done?

Bake at 350°F for 15–18 minutes. The instructions say it’s done when the egg-and-cream mixture has set and the top bread cubes have browned and crisped.