📝 About This Recipe
This sophisticated take on a classic comfort food transforms humble crusty bread into a luxurious, custard-soaked masterpiece. Infused with the nutty depth of aged Gruyère, sweet sautéed leeks, and smoky pancetta, this dish offers a perfect balance of textures—crispy on top and melt-in-your-mouth tender within. It is the ultimate centerpiece for a leisurely Sunday brunch or a refined holiday breakfast spread.
🥗 Ingredients
The Bread Base
- 8-10 cups Sourdough or Challah bread (cut into 1-inch cubes; stale or toasted)
The Sauté
- 2 tablespoons Unsalted butter (plus more for greasing the dish)
- 4 ounces Pancetta (diced small)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 cloves Fresh garlic (minced)
- 2 cups Fresh baby spinach (roughly chopped)
The Custard & Cheese
- 6 Large eggs (at room temperature)
- 2 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream
- 1 tablespoon Dijon mustard (for a subtle tang)
- 2 cups Gruyère cheese (freshly grated)
- 1/2 cup Parmesan cheese (finely grated)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic baking dish with butter to ensure easy serving.
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2
If your bread isn't already stale, spread the cubes on a baking sheet and toast them in the oven for 10-12 minutes until they feel dry and lightly golden. This prevents the pudding from becoming soggy.
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3
In a large skillet over medium heat, add the diced pancetta. Cook until the fat has rendered and the pancetta is crispy, about 5-7 minutes.
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4
Add 2 tablespoons of butter to the skillet with the pancetta. Once melted, stir in the sliced leeks. Sauté for 8-10 minutes until the leeks are soft and translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant. Add the chopped spinach and toss until just wilted, then remove the skillet from the heat.
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6
In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, nutmeg, and fresh thyme until perfectly smooth.
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7
Place the toasted bread cubes into a very large bowl. Pour the sautéed leek and pancetta mixture over the bread, along with 1.5 cups of the grated Gruyère.
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8
Pour the egg and milk custard over the bread mixture. Use a large spatula to fold everything together gently, ensuring every piece of bread is coated.
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9
Transfer the mixture into the prepared baking dish. Press down lightly with the back of your spoon to submerge the bread. Let it sit for 15-20 minutes at room temperature (or up to overnight in the fridge) so the bread absorbs the custard.
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10
Sprinkle the remaining 1/2 cup of Gruyère and the 1/2 cup of Parmesan over the top of the dish.
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11
Bake for 45-55 minutes. The pudding is done when it has puffed up, the center is set (not jiggly), and the top is a deep golden brown.
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12
Remove from the oven and let it rest for 10 minutes before slicing. This allows the custard to fully set for clean, beautiful portions.
💡 Chef's Tips
Always use stale or oven-dried bread; fresh bread will collapse and turn into a mushy texture rather than a structured pudding. For a vegetarian version, swap the pancetta for sun-dried tomatoes or sautéed mushrooms to maintain that savory umami depth. Don't skip the nutmeg; it’s the 'secret ingredient' that enhances the creaminess of the custard and the nuttiness of the Gruyère. If the top is browning too quickly before the center is set, loosely tent the dish with aluminum foil for the last 15 minutes of baking. You can assemble this the night before, store it in the fridge, and bake it fresh in the morning—just add 5-10 minutes to the bake time.
🍽️ Serving Suggestions
Serve alongside a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A glass of chilled Prosecco or a dry Mimosa pairs beautifully with the salty pancetta and creamy custard. Top each slice with a perfectly poached egg for an extra-indulgent 'double egg' brunch experience. Offer a side of spicy fruit chutney or a dollop of crème fraîche for a sophisticated flavor contrast. Pairs wonderfully with roasted heirloom tomatoes or grilled asparagus spears on the side.