Recipes, Techniques, Inspiring Ideas

Leek Bread Pudding Recipe

After tasting this delicious, savory bread pudding at a recent ranch event, we asked local caterer Pam Ferrari  to share her leek bread pudding recipe. She uses organic leeks and herbs grown here at the ranch and recommends pairing this flavorful dish with a simple green salad drizzled in our extra virgin olive oil and a chilled glass of Rosebud.

Organic leeks and herbs are seasonally available in our San Francisco Ferry Building shop.




2 cups leeks, chopped into 1/2″ slices

4 Tbsp. butter

12 C. toasted bread cubes

1 tsp fresh thyme

1 Tbsp. fresh chives

3 eggs

3 C. whole milk

3 C. heavy cream

1/2 tsp. of freshly grated nutmeg

1 C. gruyere, shredded

Dash of salt & pepper


Preheat oven to 350 degrees.

Lightly butter a 9″ x 13″ pan and set aside.

Saute 2 cups of leeks in butter until soft and translucent.

In a large bowl, combine toasted bread crumbs and leeks. Toss well, and add fresh thyme and chives.

In a separate large bowl, whisk 3 eggs with milk, heavy cream, nutmeg, salt and pepper, and set aside.

Sprinkle 1/4 cups gruyere in prepared pan. Add half of the leek and bread mixture. Sprinkle a second layer of 1/4 cups of gruyere. Add remaining leeks and bread. Top everything with egg/milk mixture until bread is covered and let the mixture soak for 15 minute. Add remaining cream mixture and then remaining cheese.

Bake at 350 degrees for about 1.5 hours, until custard is set and pudding is brown and bubbling.


Organic leeks and herbs are seasonally available in our San Francisco Ferry Building shop.

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