Individual Leek Bread Puddings


3 cups (approx.) stale bread cubes, cut about 1/2 inch square

1 cup grated cheese – Gruyère or swiss

2 large leeks, sliced, washed well to remove any grit, and drained.

2 tablespoons butter, for sauteing

6 large eggs, lightly beaten

1 1/2 cups whole milk (or enough to make 3 cups of liquid when added to the eggs)

Salt and Pepper

Butter for greasing the muffin tin


Pre-heat the oven to 400F

Grease the cups of a 6-cup jumbo muffin tin with butter. Set aside.

Melt 2 tbsp. of butter in a skillet over medium heat. Add leeks. Stir, and cook until soft and translucent – about 8 minutes. Set aside to cool slightly.

In a large bowl, combine bread cubes and cheese and cooled leeks. Divide mixture evenly between prepared muffin cups.

In a large glass measuring cup, add milk to the beaten eggs until the total volume is 3 cups. Add salt and pepper, and whisk together. Pour over bread cube mixture evenly.

Allow the bread to soak up the egg and milk for at least 20 minutes, occasionally pressing the bread down with the back of a spoon.

Bake at 400F for 20-25 minutes.

Will keep 2-3 days in the fridge. Reheat in the microwave for 1 1/2 minutes on HIGH


6 thoughts on “Individual Leek Bread Puddings

  1. Pingback: The Care and Feeding of a Toddler and Her Grandparents | My Little Corner of Rhode Island

    • Hi Sharyn – and thanks for stopping by! Leeks are amazing veggies; as a seasoning, or the star of the show. Even here in Li’l Rhody, I still have some in the ground. I’ll see if I can find – and post – a few of our favorites!

  2. Thank you — I’d appreciate it. I’ve used them in soups (prefer onions), made them into quiches with mustard (better) and made one ill-fated pizza with leeks. Mom makes cock-a-leekie soup, which I find boring , especially by the time we get to the bottom of a huge pot of it.

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