Ultimate Gluten-Free & Vegetarian Mushroom & Leek Bread Pudding: A Savory Delight for Every Table

Imagine your favorite holiday stuffing recipe, but elevated to an entirely new level of gourmet deliciousness. This Mushroom & Leek Bread Pudding is precisely that – a sophisticated, deeply flavorful, and incredibly versatile dish that transcends the ordinary. It’s more than just a side; it’s a culinary experience that brings comfort and joy, making it perfect for any gathering, big or small.

What makes this particular recipe truly exceptional is its remarkable adaptability. Crafted with thoughtful modifications, it proudly caters to diverse dietary needs without compromising an ounce of flavor or texture. My gluten-free daughter and granddaughter, my vegetarian son and daughter-in-law, and indeed, everyone else at the table can savor this dish together. The end result is so rich and satisfying, bursting with savory notes and delightful textures, that you’d genuinely never guess it’s both vegetarian and gluten-free.

The beauty of this recipe lies in its flexibility. While it shines as a gluten-free and vegetarian option, you can effortlessly swap a few key ingredients if those specific dietary considerations aren’t a concern for you or your guests. This is why we often lovingly refer to it as “Gluten-Free (Or Not) Mushroom & Leek Bread Pudding.” It’s designed to fit your table, your way.

Full credit for the inspiration behind this magnificent dish must go to the culinary icon, Ina Garten. Her original recipe is famously featured in her acclaimed cookbook, Barefoot Contessa Foolproof. Ina’s version calls for pancetta, which undoubtedly adds a delicious layer of savory richness, as would the addition of sausage for those who enjoy meat. She also traditionally uses chicken stock. In our adapted version, we’ve made a simple yet impactful swap to vegetable broth, ensuring it’s suitable for vegetarians while maintaining its robust flavor profile. This flexibility truly highlights the endless possibilities this recipe offers – all of them incredibly good!

Preparing Your Bread Cubes: The Foundation of Flavor

The first crucial step in crafting this delightful bread pudding is to properly prepare your bread cubes. This isn’t just about cutting bread; it’s about building the structural and textural foundation of your dish. Toasting the bread ensures it holds its shape and absorbs the rich custard mixture without becoming soggy.

Toasting the Bread Cubes: Simple Steps for Perfect Texture

• Preheat the oven to 350°F (175°C). This ensures even toasting.
• Choose a hearty bread & cut into half-inch cubes. The type of bread is important. A dense, sturdy loaf works best as it won’t disintegrate when soaked.
• Spread the bread cubes evenly on a single layer on a large sheet pan. Avoid overcrowding, as this will steam the bread instead of toasting it.
• Bake for 15 to 20 minutes, or until lightly browned and crisp. Keep an eye on them to prevent burning.
• Set aside to cool completely. This allows them to firm up further.

For my gluten-free family members, I often rely on a good-quality gluten-free white bread, like Canyon Bakehouse GF Mountain White Bread, which I usually find in the freezer section of my local grocery store. I find that the top crust of this particular bread can be a bit chewy, which I generally enjoy, but for this recipe, I remove it before cubing to ensure a uniform texture in the pudding. Alternatively, I sometimes bake a loaf or two of my own Everyday No-Knead Peasant Bread. As long as I use high-quality flours like Organic Non-GMO Sunrise Flour or Imported Italian Caputo Flour, my gluten-sensitive loved ones can indulge without any adverse effects. After their brief stint in the oven, your bread cubes should be beautifully crisped, with just a hint of golden brown on their edges, ready to absorb all the delicious flavors to come.

Essential Ingredients for Your Mushroom & Leek Bread Pudding

The magic of this bread pudding lies in the harmonious blend of its carefully selected ingredients. Each component plays a vital role in creating the rich, savory, and comforting flavors that make this dish so special. Here’s a comprehensive look at what you’ll need and why:

Here’s a full list of ingredients you’ll need for this deliciousness…

• Toasted bread cubes: As discussed, hearty white bread, whether regular or gluten-free, cut into half-inch cubes, is essential. Toasting provides structure and prevents sogginess, ensuring a delightful texture in the final dish.
• Olive oil: I typically opt for extra-virgin olive oil for its pronounced peppery, fruity flavor and its health benefits. However, regular olive oil or any neutral oil such as avocado oil or refined coconut oil would also work. It’s generally advisable to avoid seed oils when cooking at high temperatures, as they can sometimes become toxic.
• Unsalted butter: Using unsalted butter is crucial here. It allows the pure, natural flavor of the butter to shine through without being masked by added salt. More importantly, it gives you complete control over the sodium level in your finished dish, letting you season to taste.
• Leeks: You’ll need the white & light green parts only, sliced. Leeks are notorious for holding grit and sand between their layers, so it’s absolutely vital to thoroughly soak and rinse your chopped leeks to ensure they are completely clean before cooking. This simple step prevents any unpleasant grittiness in your otherwise smooth dish.
• Cremini mushrooms: Also known as baby portobello mushrooms, cremini mushrooms offer a wonderfully meaty texture and a deep, earthy, smoky flavor that truly stands out. Trim the stems and cut them into quarter-inch slices. If you prefer a milder mushroom flavor, white button mushrooms make an excellent alternative.
• Fresh tarragon leaves: Chopped. Tarragon is a fragrant herb with a distinctive, slightly sweet, and subtle anise-like flavor. It’s a cornerstone ingredient in this recipe, imparting a unique aromatic quality. For the best possible flavor, using fresh tarragon is highly recommended over dried.
• Medium or dry sherry: This adds a sweet, nutty, and complex depth of flavor to the dish. The drier the sherry, the less sweetness it will contribute. For a non-alcoholic substitute, apple cider vinegar works well. If you’re replacing a sweeter sherry, you might add a small pinch of sugar to the apple cider vinegar to mimic the desired sweetness.
• Kosher salt: When measuring, remember that kosher salt has a coarser grain than table salt. If you need to substitute with table salt, use about two-thirds the amount specified for kosher salt, as table salt is finer and denser, meaning a teaspoon contains more actual salt. Season carefully!
• Freshly ground black pepper: Adds a fresh, pungent warmth that complements the other savory ingredients beautifully.
• Fresh parsley: Chopped. The bright, clean, and slightly peppery taste of fresh parsley is far superior to its dried counterpart. It adds a vibrant freshness and a touch of earthiness, enhancing the overall brightness of the dish. Remember to save some extra for garnishing before serving!
• Eggs: This recipe calls for extra-large eggs, which can be chilled or at room temperature. Eggs are crucial for binding the pudding and creating its custardy texture. If your eggs are on the smaller side, consider adding an extra one to ensure the custard sets properly.
• Heavy cream: While whipping cream can be used, heavy cream is recommended due to its slightly higher fat content, which contributes to a richer, more luxurious texture and flavor.
• Vegetable or chicken broth: If preparing this dish for vegetarian guests, a flavorful, well-seasoned vegetable broth or stock is the perfect choice for the base liquid. For those who aren’t vegetarian, chicken broth or even Homemade Chicken Stock can be used to add another layer of savory depth and complexity.
• Gruyère cheese: Freshly grated or shredded Gruyère is essential. This hard, yellow Swiss cheese boasts a strong, complex flavor profile with delightful notes of nuts, fruit, and a subtle earthiness. Its firm, dense texture makes it excellent for grating and ensures it melts beautifully, creating a wonderfully gooey and flavorful addition to the bread pudding.

Bringing it all Together: Cooking the Mushroom & Leek Mixture

With your bread toasted and all your ingredients prepped, it’s time to build the savory heart of this bread pudding. The mushroom and leek mixture is where much of the rich, earthy flavor develops, so pay close attention to these steps.

Let’s get the veggies prepped for your Mushroom & Leek Bread Pudding.

As mentioned, leeks are infamous for harboring sandy grit between their layers. To ensure a perfectly clean and smooth dish, I always give my sliced leeks a thorough soak, followed by several rinses. This extra step is well worth the effort for a truly enjoyable texture.

• Heat the oil and butter in a large (12-inch) sauté pan over medium heat. The combination of oil and butter adds depth of flavor and helps prevent the butter from burning.
• Add the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Sautéing the leeks slowly allows them to soften and sweeten, developing a mellow onion-like flavor.
• Stir in the mushrooms, tarragon, sherry, salt, and pepper. Add these ingredients to the softened leeks. The mushrooms will release their moisture, and the tarragon and sherry will infuse the mixture with their distinct aromas.
• Cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. This step is crucial for concentrating the flavors. You want the mushrooms to brown slightly and the liquid to reduce, ensuring the bread pudding isn’t watery.
• Remove from the heat, stir in the fresh parsley. The parsley adds a vibrant green color and a fresh, herbaceous note at the end of cooking.

Speaking of sherry, it’s not always a pantry staple for everyone. Don’t worry if you don’t have it on hand! You can easily substitute it with a dry white wine for a similar depth of flavor. If you prefer to keep this dish non-alcoholic, some unfiltered apple cider works wonders, lending a subtle sweetness and tang. For even more options, here’s a helpful reference featuring additional substitutions that you might already have.

• In a large mixing bowl, whisk together the eggs, cream, vegetable broth, and one cup of the shredded Gruyère. This forms the rich, custardy base that will infuse the bread and vegetables with incredible flavor and moisture.
• Add the toasted bread cubes and mushroom mixture, stirring well to combine. Gently fold everything together, ensuring the bread cubes are evenly coated with the custard and the vegetables are distributed throughout.
• Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. This resting period is critical! It gives the bread ample time to soak up the flavorful custard, ensuring a moist and tender pudding, rather than a dry or crumbly one.

Serving & Enjoying Your Mushroom & Leek Bread Pudding

After a patient 45 to 50 minutes in the oven, you are rewarded with this incredibly flavorful, golden-brown “bread stuffing” that will surely become a favorite on your table. Its rustic elegance and rich aroma are simply irresistible.

The perfect addition to your spread …Mushroom & Leek Bread Pudding.

This dish is an ideal accompaniment to a wide range of meals, from a simple roast chicken to a festive holiday spread. The savory combination of mushrooms, sweet leeks, fragrant tarragon, and rich Gruyère creates a side that truly stands out.

Planning for a big holiday feast, like Thanksgiving, where oven space is often at a premium? No problem! This Mushroom & Leek Bread Pudding is an excellent make-ahead dish. You can bake it completely the day before or even the morning of your grand dinner. As your turkey is resting after roasting, simply cover the bread pudding with foil and pop it into a 325°F (160°C) oven to reheat gently. It will warm through beautifully, emerging just as delicious as if it were freshly baked, ready to be a star alongside your other festive dishes. This strategic timing frees up your oven when you need it most and ensures a stress-free serving experience. Don’t forget to sprinkle some fresh parsley on top for a final flourish of color and aroma before serving!

4 from 2 votes

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Mushroom & Leek Bread Pudding (Gluten-Free & Vegetarian Options)

Loosely adapted from Ina Garten in Barefoot Contessa Foolproof: Recipes You Can Trust

This rich, flavorful, and textural bread pudding is a perfect side dish for any occasion. Easily adaptable to be gluten-free and vegetarian, it’s a dish everyone can enjoy.

Prep Time
30
minutes

Cook Time
1
hour
30
minutes

Resting Time
30
minutes

Total Time
2
hours
30
minutes

Servings
8
servings

Author
Rosemary Stelmach

Ingredients

• 6
  cups
  1/2-inch-diced hearty regular or gluten-free bread cubes, top crust removed
  (about 12 ounces)
• 2
  tablespoons
  olive oil
• 2
  tablespoons
  unsalted butter
• 4
  cups
  sliced leeks, white and light green parts only
  (3-4 leeks / about 16 ounces, thoroughly washed)
• 1 1/2
  pounds
  cremini mushrooms, stems trimmed & cut into 1/4-inch slices
• 1
  tablespoon
  chopped fresh tarragon leaves
• 1/4
  cup
  medium or dry sherry
  (see recipe notes for substitutes)
• 2
  teaspoons
  kosher salt
• 1
  teaspoon
  freshly ground black pepper
• 1/3
  cup
  chopped fresh parsley, plus more for garnish
• 4
  extra-large eggs
• 1 1/2
  cups
  heavy cream
• 1
  cup
  vegetable broth or stock
  (or chicken broth/stock if not vegetarian)
• 1 1/2
  cups
  grated Gruyere cheese, divided
  (6 ounces)

Instructions

1. Preheat your oven to 350°F (175°C). Spread the bread cubes evenly across a large sheet pan. Bake for 15 to 20 minutes, or until the cubes are lightly browned and crisp. This step is crucial for the pudding’s texture. Once toasted, set them aside to cool.

2. In a large (12-inch) sauté pan, heat the olive oil and unsalted butter over medium heat. Add the sliced leeks (ensure they are thoroughly washed and free of grit) and cook for 8 to 10 minutes, stirring occasionally, until they are tender and slightly softened. Next, stir in the cremini mushrooms, fresh tarragon, sherry, kosher salt, and freshly ground black pepper. Continue to cook for another 10 to 12 minutes, allowing most of the liquid from the mushrooms to evaporate and the flavors to concentrate. Remove the pan from the heat and stir in the chopped fresh parsley.

3. In a separate large mixing bowl, whisk together the extra-large eggs, heavy cream, vegetable broth (or chicken broth), and one cup of the shredded Gruyère cheese until well combined. Add the toasted bread cubes and the cooked mushroom-leek mixture to the bowl. Stir gently but thoroughly, ensuring that all the bread cubes are well coated with the creamy custard and the vegetables are evenly distributed. Let the mixture rest at room temperature for 30 minutes. This resting period allows the bread to fully absorb the liquid, resulting in a perfectly moist and flavorful bread pudding.

4. Give the mixture one final stir and then pour it into a 2½ to 3-quart gratin dish (approximately 13 x 9 x 2 inches). Sprinkle the remaining ½ cup of shredded Gruyère cheese over the top. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the custard is set and a knife inserted into the center comes out clean. Serve the Mushroom & Leek Bread Pudding hot, garnished with extra fresh parsley if desired.

Recipe Notes

Substitutes for Dry Sherry – If dry sherry isn’t available, suitable alternatives include dry white wine (like Chardonnay or Sauvignon Blanc), apple cider vinegar (add a pinch of sugar if replacing sweet sherry), or even chicken or vegetable broth for a non-alcoholic option. For more suggestions, check this list.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

More “Make-It-Your-Way” Dishes You’ll Love

If you appreciate the versatility and deliciousness of this Mushroom & Leek Bread Pudding, you’ll love exploring other recipes designed to fit your unique preferences and dietary needs. Here are a few more adaptable dishes that promise incredible flavor: