Small-Batch Roasted Garlic and Leek Bread Casserole for Two

For two generous servings, make roasted garlic and leek bread casserole in a greased 8-by-4-inch loaf pan, using about 2 cups of bread cubes, one small leek, one egg and ½ cup milk. This is a savory side dish that does not require a large 9-by-13-inch pan.

Ingredients

You need 2 cups day-old rustic bread cubes; 1 small leek, white and light green parts only; 4–6 soft roasted garlic cloves; 1 tablespoon butter or olive oil; 1 large egg; ½ cup milk; salt, black pepper and a pinch of thyme. Optional: 2 tablespoons finely grated cheese. Use a pre-roasted garlic head or roast the cloves ahead of time.

Step 1: Clean the leek and sauté gently

Leek leaves can hide grit. Split lengthwise, fan the layers apart and rinse thoroughly. Chop and sauté in the butter over medium-low heat for about 6–8 minutes until tender. Drain away excess liquid rather than adding wet leeks directly to the bread.

Step 2: Assemble in the loaf pan

Beat the egg with milk, seasonings and mashed roasted garlic. Toss bread cubes with the cooked leek. Pour the egg mixture over the bread and turn gently until evenly damp. Let sit about 5–10 minutes to absorb the liquid, then transfer to the greased pan, leaving a few bread tips uncovered.

Step 3: Bake until the center is done

Bake at 350°F (175°C) for roughly 30–40 minutes, checking early if your pan is shallow. A golden crust is not enough: use a food thermometer to check the center reaches 165°F (74°C), the FDA’s safe minimum for casseroles. Let the dish rest for 5 minutes before cutting or serving.

Avoid a soggy texture

Use dry or lightly toasted bread, drain cooked leeks, and avoid adding extra milk until you have let the bread absorb the original custard. If the top browns too soon, tent the pan loosely with foil so the center can finish cooking. Refrigerate leftovers promptly and reheat thoroughly.

Frequently asked questions

Can I use a 9-by-5-inch pan?

Yes. Its wider base may make a thinner casserole, so begin checking doneness earlier.

Can I assemble it the night before?

Yes. Cover and refrigerate promptly; bake within 24 hours and check the center temperature because a cold dish may bake more slowly.

Can I skip the egg?

For an egg-free version, use a tested alternate binder; see our egg-free recipe.

Safety source: FDA Safe Food Handling. For more portions, try our 9-by-13-inch casserole.