About This Savory Leek & Fennel Bread Pudding

This Savory Leek and Fennel Bread Pudding is an elevated twist on classic holiday stuffing—rich, custardy, cheesy, and full of caramelized flavor. Brioche cubes soak up a silky milk-and-egg custard, then get tossed with sautéed leeks, fennel, garlic, and a blend of Gruyere, Gouda, and Parmesan for the ultimate savory side dish. It’s luxurious, cozy, unexpected, and absolutely stunning with a spoonful of cranberry sauce on top.

Why You’ll Love This Recipe

It’s a unique but familiar alternative to stuffing—comforting yet elevated.
Brioche gives the pudding a rich, soft texture that still holds structure.
Three cheeses (Gruyere, Gouda, Parmesan) add savory depth and creaminess.
Leeks and fennel caramelize beautifully for layered flavor.
Perfect for Thanksgiving, Christmas, or any cold-weather dinner.
Easy to prep ahead for stress-free holiday cooking.

Ingredients You’ll Need

Brioche bread cubes (toasted or dried)
Leeks + fennel for a sweet, caramelized vegetable base
Garlic + lemon (zest and juice)
Gruyere, Gouda, and Parmesan
Eggs, whole milk, heavy cream
Dijon mustard
Salt and pepper

How to Make It

Toast or dry out the brioche, then set it aside to soak up the custard. Sauté the leeks and fennel until soft and caramelized, then add garlic, lemon zest, and juice. Whisk together the milk, cream, eggs, Dijon, and seasonings before folding in the bread. After the bread absorbs the custard, mix in the vegetables and cheeses, transfer everything to a greased baking dish, and bake until puffed, golden, and set.

Tips for Success

Dry bread = better texture: Toasting or letting brioche sit out overnight helps it soak evenly without becoming mushy.
Caramelize slowly: Leeks and fennel develop sweetness and depth when cooked gently for 15–25 minutes.
Let the bread soak fully: Give the custard time to absorb—your texture will be custardy and cohesive.
Use freshly grated cheese: Melts smoother and tastes richer.
Rest after baking: A 10-minute rest helps the pudding set for neat slices.

Frequently Asked Questions

Can I make this ahead of time?
Yes—assemble the dish, cover, and refrigerate up to 12 hours. Bake the next day, adding 5–10 minutes to the bake time.

Can I substitute other breads?
Yes. Challah, French bread, or sourdough all work—just avoid very soft sandwich bread.

Can I add herbs?
Absolutely. Thyme, rosemary, or sage pair beautifully with the leeks and fennel.

Is the lemon flavor strong?
No—it’s subtle and brightens the richness of the cheese and custard.

Does this freeze well?
Yes. Bake fully, cool, wrap well, and freeze up to 1 month. Reheat covered in the oven.

What to Serve With This Dish

Roast turkey or chicken
Glazed ham
Mashed potatoes
Cranberry sauce
Green beans or Brussels sprouts
Winter salads (pear, walnut, pomegranate)

More Recipes You’ll Love

Leek & Fennel Bread Pudding Recipe

Ingredients:
Serves 8-10 (ish)

1 loaf of brioche bread, cut into 1-inch cubes and toasted OR left out to dry on a wire rack overnight
2 tablespoons olive oil
3 leeks, cleaned and thinly sliced (white and light green parts only)
2 fennel bulbs, sliced thinly
4 cloves garlic, minced
1 lemon
Zest of 1 lemon
1 cup shredded Gruyere cheese
1 cup shredded Gouda cheese
1 cup parmesan cheese, grated
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or oil.

In a large pan over medium heat, sauté the sliced leeks and fennel in olive oil until softened and slightly caramelized, about 15-25 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Add lemon zest and lemon juice and stir. Season with salt and pepper.

In a large bowl, add eggs, milk, cream, dijon, 1 tsp salt, fresh pepper, and mix until combined. Add the brioche and toss to combine pressing down slightly to ensure that the bread absorbs the liquid. Let sit for 15-25 minutes.

After the bread is done soaking, add in the sautéed leek mixture, gruyere, gouda, and parmesan and gently toss to combine.

Pour that mixture into a greased 9x13 pan and bake for 40-50 minutes or until the top is golden brown and the center is set. Let cool for 10 minutes and then serve alongside all of the other delicious holiday sides! It’s extra amazing with some homemade (or store-bought ;) cranberry sauce!