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Savory Gruyère Bread Pudding

Savory Gruyère Bread Pudding with Spring Vegetables

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Recipe Details


Growing up, Chef Suz could often be found sneaking bites of her mom’s signature challah bread pudding out of the fridge. Inspired by the rich, cinnamon-laced treat, we swapped baguettes in for the fluffy challah, and showcased savory flavors instead of sweet. Seasonal asparagus and aromatic leeks are sautéed, then tossed with custard and toasted bread cubes. The dish is baked until golden and melty, and served with a bright butter lettuce salad. Did we mention you can assemble this one ahead of time and just pop it into the oven in time for dinner?!


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 780
  • Protein 33g
  • Total Carb 46g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    8 ounces
  • chives
    1/8 ounce
  • leek
    8 ounces
  • garlic
    2 cloves
  • demi-baguette
  • milk
    8 ounces
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • Dijon mustard
    2 packets
    Dijon mustard
  • shallot
  • head butter lettuce
    head butter lettuce
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • 8" aluminum tin
    8" aluminum tin

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse all produce. Trim and discard woody bottoms of asparagus and cut into 1-inch pieces. Thinly slice chives. Rinse leek and trim and discard dark green tops. Halve lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Mince garlic.

  2. Toast Bread

    Toast Bread

    Cut baguette into 1-inch cubes and place on a baking sheet. Toss bread with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and bake until lightly toasted, 7-9 minutes. Meanwhile, in a large bowl, whisk together milk, half of Gruyère, half of mozzarella, half of mustard, and 2 eggs until combined. When bread is toasted, add to bowl with egg mixture and toss to coat.

  3. Sauté Vegetables

    Sauté Vegetables

    Remove leek from water. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add leek to pan and cook until softened, about 5 minutes. Add asparagus and garlic to pan with leek and cook until all vegetables are softened, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired and remove pan from heat. 

  4. Bake Savory Bread Pudding

    Bake Savory Bread Pudding

    Add sautéed vegetables to bowl with bread and toss to combine. Pour vegetable and bread mixture into aluminum tin, reserving pan. Sprinkle over remaining Gruyère and remaining mozzarella and cover with foil. Wipe baking sheet from bread clean. Place tin on baking sheet and bake bread pudding, covered, until cheese begins to melt, 8-10 minutes. Then, uncover and continue baking until cheese is golden and melted, 7-8 minutes more.

  5. Prepare Salad

    Prepare Salad

    While bread pudding bakes, peel shallot and thinly slice into rings. Tear butter lettuce into bite-size pieces, discarding tough stem. Wipe pan from vegetables clean, then return to medium heat with 1 teaspoon olive oil. When oil is shimmering, add shallot and cook until softened, about 5 minutes. Transfer to a large bowl. Whisk in Champagne vinegar, remaining mustard, and 2 tablespoons olive oil to fully combine. 

  6. Plate Savory Bread Pudding

    Plate Savory Bread Pudding

    Season dressing with ¼ teaspoon salt and pepper as desired, then add butter lettuce and toss to coat. Garnish savory Gruyère bread pudding with chives and serve with salad alongside. Dig into your beautiful spring meal!

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