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Savory Bread Pudding with Mushrooms and Leeks

Savory Bread Pudding with Mushrooms and Leeks
A comforting side dish, vegetarian main or delicious stuffing for Thanksgiving. This dish comes together quickly and can be prepped the day before.

Yield: Serves 8-10 as a side dish


Featured in this Recipe


  • extra virgin olive oil
  • 2 celery ribs, sliced thinly
  • 2 apples, cored but not peeled, cut into medium dice
  • 3 cups sliced favorite mushrooms (we like a mix of cremini and shiitake)
  • 1 bunch Tuscan kale, tough stems removed and shredded
  • 6 cloves garlic, minced
  • 1 loaf country style, whole wheat bread, cut into 1-inch cubes and left to stale overnight
  • 1/2 cup dry white wine
  • 2 cups milk
  • 4 eggs, whisked

Preparation Instructions:

Grease a 9X13 baking dish with olive oil or butter, before baking preheat oven to 350F.

Heat a large saute pan, lightly coated with extra virgin olive oil, over medium heat. Saute leeks, celery, apples, mushrooms, and kale, in batches, being sure to season each batch with salt and pepper. Add garlic to the final batch and saute for just a minute until fragrant.

Transfer to a greased baking dish.

Add Poultry Stuffing Seasoning and Herbes de Provence, bread, wine, milk and eggs. Toss together to coat bread and veggies.

Cover with a layer of parchment paper and then foil. The bread pudding can be left to soak overnight in the fridge or for at least 1-hour before baking.

Bake for 45 minutes. Remove parchment and foil and return to the oven for 15 minutes.



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