Steven Kasmar's Savory Bread Pudding

Servings: 4

Prep Time: 20 min

Cook Time: 90 min


2 Tablespoons; butter

3/4 cup; diced, fresh fennel bulb

3/4 cup; diced leeks (white and light green parts only)

2 cloves; garlic, thinly sliced

3/4 cup; chardonnay

2 Tablespoons; finely chopped Italian parsley

1 teaspoon; finely chopped fresh thyme

2 eggs

1 cup; milk

2 cups; cream or half and half

1/2 cup; turkey broth

2 boxes; Mrs. Cubbison's croutons

1/2 cup; coarsely grated Swiss cheese

salt and pepper to taste


  • Preheat oven to 275°F
  • Sauté leeks and fennel in butter and add garlic. Cook for 5 minutes covered, then 5 minutes uncovered.
  • Add wine and remove from heat.
  • Add parsley and thyme. Cool.
  • In a bowl, whisk 2 eggs. Add milk, cream and turkey broth. Add cooled leek mixture and mix well. Stir in croutons and cheese.
  • Place mixture in a greased 1 1/2 or 2 quart baking dish. Cover with plastic and refrigerate overnight.
  • Stir well to make sure of even distribution of croutons and ingredients. Cover with a buttered (buttered side down toward mixture) piece of aluminum foil.
  • Bake for one hour or until well set.
  • Remove foil and bake for 30 minutes or until top is browned.
  • Pudding can be made ahead and refrigerated then heated in a 350 degree oven and browned under a broiler before serving.