For an easy savory garlic-leek bread casserole, combine day-old bread cubes with softened leeks and roasted garlic, pour over an egg-and-milk custard, then bake until the middle sets and the top browns. The result is a tender, savory bread pudding that works as a brunch dish or holiday side. This recipe serves approximately six to eight as a side.
Ingredients
- 8 cups day-old crusty bread, cut into about 1-inch cubes (roughly 300–350 g depending on loaf).
- 2 medium leeks, well cleaned, pale green and white portions thinly sliced (about 2–3 cups).
- 1 small head of roasted garlic, soft cloves squeezed from the skin.
- 2 tablespoons butter or olive oil, plus some for greasing the dish.
- 3 large eggs and 2½ cups milk, whisked together.
- About 1 cup grated Gruyère or cheddar, optional.
- 1 teaspoon fresh chopped thyme or ½ teaspoon dried thyme, plus salt and pepper.
1. Soften the leeks and garlic
Preheat the oven to 350°F (175°C). Wash the leeks thoroughly because grit hides in their overlapping layers; use our guide to cleaning leeks if needed. Sauté the sliced leeks in the butter or oil over medium-low heat for about 8–12 minutes until tender and the excess moisture has cooked off.
Mash the soft roasted garlic with a fork and stir into the cooked leeks. The garlic should taste mellow and spread smoothly through the casserole. For roasting directions, see How to Roast Garlic.
2. Layer and soak the bread
Grease an 8-by-11-inch or 9-by-13-inch baking dish. Add the bread cubes, leeks, garlic, thyme and optional cheese, distributing the vegetables so every serving has some. Whisk the eggs, milk and a moderate pinch of salt together, then pour slowly over the bread. Press dry pieces down gently and let stand for 15–20 minutes so the liquid is absorbed.
3. Bake and check the center
Bake uncovered for approximately 35–50 minutes, depending on the dish’s depth, size and starting temperature. The top should turn golden and the center should no longer be liquid. Use a food thermometer inserted into the middle to confirm the egg-based dish reaches at least 160°F (71°C). If the top gets dark before the middle sets, cover loosely with foil.
The USDA egg safety guidance recommends a minimum internal temperature of 160°F for egg-containing casseroles. Rest for several minutes before serving.
Can you assemble the dish the night before?
Yes. Cover the assembled dish, refrigerate promptly and bake within 24 hours. A refrigerator-cold casserole may take longer, so rely on its center temperature instead of the clock alone. Check your bakeware’s thermal-shock guidance: some glass and ceramic pans must not go straight from a cold refrigerator to a fully heated oven.
Useful variations
- Add cooked mushrooms for a deeper savory flavor, ensuring excess moisture evaporates.
- Use crusty sourdough for more browned edges or a softer sandwich-style loaf for a gentler crumb.
- Leave out the cheese for a lighter version; the custard still binds the bread.
- For a dairy-free option, try an unsweetened milk alternative, recognizing flavor and set may change.
- If using extra vegetables, sauté wet ingredients first to prevent a soggy casserole.
Store and reheat leftovers safely
Refrigerate within two hours in shallow covered containers at 40°F (4°C) or below. Use cooked leftovers within 3–4 days and reheat to 165°F (74°C). Avoid leaving an egg-based dish on a warm buffet for extended periods.
Frequently asked questions
Why is my bread casserole watery? Leeks may have been too wet, bread too fresh or liquid excessive. Drain and cook leeks thoroughly before assembling.
Can I use raw garlic? Yes, sauté finely chopped garlic briefly with the cooked leeks, taking care not to burn it. The flavor will be more assertive.
Can I freeze portions? Yes, after cooking and cooling, though reheated custard may be softer or weep slightly.
Is this the same as stuffing? It shares bread and aromatics, but its egg-and-milk custard gives it the texture of savory bread pudding.
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