Ina Garten Artichoke and Leek Bread Pudding recipe is made with white bread, pancetta, leeks, butter, white wine, kosher salt, black pepper, artichoke hearts, chives, tarragon, eggs, heavy cream, chicken stock, nutmeg, and Emmentaler cheese this recipe takes 2 hours and 15 minutes to make and serves 8 people.
Try More Ina Garten Recipes:
- Ina Garten Basil Scalloped Tomatoes
- Ina Garten Kielbasa With Mustard Dip
- Ina Garten String Beans With Shallots
? Why You’ll Love This Artichoke And Leek Bread Pudding Recipe:
- Delicious Flavor: This recipe combines savory pancetta, creamy leeks, and tangy artichokes with rich Emmentaler cheese, creating a mouthwatering dish that’s sure to please any palate.
- Easy to Make: With simple steps and easy-to-find ingredients, this recipe is perfect for both beginner and experienced cooks.
- Comfort Food: This bread pudding offers a warm, comforting meal that’s perfect for family dinners, holiday gatherings, or any cozy occasion.
❓ What Is Ina Garten Artichoke And Leek Bread Pudding Recipe?
Ina Garten’s Artichoke and Leek Bread Pudding is a savory dish made from white bread, pancetta, leeks, artichoke hearts, eggs, cream, and Emmentaler cheese this rich and creamy pudding has a crispy top and a custardy center, blending the flavors of leeks and artichokes.
? Ina Garten Artichoke And Leek Bread Pudding Ingredients
- 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)
? How To Make Ina Garten Artichoke And Leek Bread Pudding
- Preheat the oven to 350°F, then bake bread cubes for 15 minutes until lightly browned, and b ake pancetta for 15-20 minutes until lightly browned, then drain on paper towels.
- Soak leeks in water to clean them, then dry. Cook leeks in butter over medium heat for 10 minutes. Add wine, 1 teaspoon salt, and 1 teaspoon pepper; cook for 5 minutes until wine is almost gone and leeks are soft.
- Mix in artichokes, toasted bread cubes, chives, and tarragon. Turn off the heat.
- Whisk eggs, cream, chicken stock, nutmeg, and 1 teaspoon salt in a large bowl. Put half the bread mix in a baking dish. Sprinkle with half the cheese, then add the rest of the bread mix.
- Pour the cream mix over the bread. Sprinkle with the rest of the cheese and press down lightly. Add pancetta pieces on top and sprinkle with pepper. Let sit for 30 minutes.
- Bake for 45-50 minutes until the top is golden and the custard is set. Serve hot.
? Recipe Tips:
- Make sure to dry leeks thoroughly after washing to avoid excess moisture, which can make the bread pudding soggy.
- Use day-old bread for better texture and flavor absorption, and avoid fresh bread as it can become too mushy.
- If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a subtle kick.
- To achieve a crispy top, broil the bread pudding for the last few minutes of baking, but watch closely to prevent burning.
- Substitute bacon or prosciutto for pancetta if needed, but adjust the salt levels accordingly, as these alternatives may be saltier.
? What To Serve With Artichoke And Leek Bread Pudding?
Serve Artichoke and Leek Bread Pudding with Roasted Carrot Salad, Four Hour Lamb, or String Beans With Shallots add Broccoli Rabe or Roasted Bok Choy to complement the rich flavors.
? How To Store Leftovers Artichoke And Leek Bread Pudding?
- In The Fridge. Store leftovers artichoke and leek bread pudding in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. Wrap leftovers artichoke and leek bread pudding tightly in plastic wrap and foil then freeze foup to 3 months.
? How To Reheat Leftovers Artichoke And Leek Bread Pudding?
- In The Oven: Preheat oven to 350°F cover leftovers artichoke and leek bread pudding with foil and bake for 5 minutes or until heated through.
- In The Microwave: Place leftovers artichoke and leek bread pudding on a microwave-safe plate cover with a damp paper towel and microwave on medium power for 2-3 minutes.
- In The Toaster Oven: Preheat to 350°F place leftovers artichoke and leek bread pudding cover with foil and heat for 6 minutes.
FAQ’S
How do you know when the bread pudding is fully cooked?
Bread pudding is fully cooked when the top is golden brown and the custard is set insert a knife into the center; it should come out clean. The internal temperature should be 160°F (71°C) for the eggs to be properly cooked.
What is the best type of bread to use for Artichoke and Leek Bread Pudding?
Day-old bakery white bread with crusts removed is ideal for Artichoke and Leek Bread Pudding. It absorbs the custard well, creating a creamy interior and crispy top. French bread or sourdough are also good alternatives.
Is it possible to prepare this dish ahead of time?
Yes, assemble the dish and refrigerate it for up to 24 hours before baking this allows the flavors to meld and makes it convenient for busy schedules or special occasions.
Can you add other vegetables to this bread pudding?
Yes, you can add cooked and well-drained vegetables like spinach, mushrooms, or bell peppers to Artichoke and Leek Bread Pudding to enhance the flavor and texture.
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Ina Garten Artichoke And Leek Bread Pudding Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 32g
- Saturated Fat: 17g
- Cholesterol: 220mg
- Sodium: 800mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 15g
Ina Garten Artichoke And Leek Bread Pudding
Description
Ina Garten Artichoke and Leek Bread Pudding recipe is made with white bread, pancetta, leeks, butter, white wine, kosher salt, black pepper, artichoke hearts, chives, tarragon, eggs, heavy cream, chicken stock, nutmeg, and Emmentaler cheese this recipe takes 2 hours and 15 minutes to make and serves 8 people.
Ingredients
Instructions
- Preheat the oven to 350°F, then bake bread cubes for 15 minutes until lightly browned, and b ake pancetta for 15-20 minutes until lightly browned, then drain on paper towels.
- Soak leeks in water to clean them, then dry. Cook leeks in butter over medium heat for 10 minutes. Add wine, 1 teaspoon salt, and 1 teaspoon pepper; cook for 5 minutes until wine is almost gone and leeks are soft.
- Mix in artichokes, toasted bread cubes, chives, and tarragon. Turn off the heat.
- Whisk eggs, cream, chicken stock, nutmeg, and 1 teaspoon salt in a large bowl. Put half the bread mix in a baking dish. Sprinkle with half the cheese, then add the rest of the bread mix.
- Pour the cream mix over the bread. Sprinkle with the rest of the cheese and press down lightly. Add pancetta pieces on top and sprinkle with pepper. Let sit for 30 minutes.
- Bake for 45-50 minutes until the top is golden and the custard is set. Serve hot.
Notes
- Make sure to dry leeks thoroughly after washing to avoid excess moisture, which can make the bread pudding soggy.
- Use day-old bread for better texture and flavor absorption, and avoid fresh bread as it can become too mushy.
- If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a subtle kick.
- To achieve a crispy top, broil the bread pudding for the last few minutes of baking, but watch closely to prevent burning.
- Substitute bacon or prosciutto for pancetta if needed, but adjust the salt levels accordingly, as these alternatives may be saltier.