This easy make-ahead savory bread pudding makes a GREAT Thanksgiving side dish!
I have made it a couple of years in a row on Thanksgiving, and it’s always popular for being just a little different and out of the box- but still really well suited as a holiday dinner side dish.
What I really love about this simple bread pudding is how well it does when it’s made ahead, and left to sit in the fridge before baking.
That’s the same idea behind this pear, leek and cheddar bread pudding! Letting it chill out in the fridge for a while makes the flavors come together even better than when you make it the day of.
And when it comes to the cheese you use in this savory bread pudding, let me tell you – the sharper the cheddar, the better the flavor.
I like using really sharp, blow-your-mouth-off cheese in this dish. Sharp cheddar really holds its own against the sweet flavor of pear and the chewy, crusty texture of the bread cubes.
Plus, I mean, we’re talking about cheese. I get all the heart-emoji over cheese, in any form. So when it’s added to a Thanksgiving side dish, I’m a pretty happy bunny.
Thanksgiving side dishes can get a bad rap sometimes, I think.
In the balancing act of tradition with new-ness, sometimes side dishes can be either boring as all heck, overplayed, or just weird.
This pear leek and cheddar bread pudding is none of those things.
➡It hangs out really well with savory turkey, especially when
➡It’s a perfect foil against creamy, crunchy green bean casserole.
➡It’s a sweet-enough side that kids dig it.
And it actually holds up banging as a leftover. The next day when you’re throwing together that perf turkey sandwich, add a spoonful of this bread pudding on top.
You’ll be thankful you did (see what I did there?)
It’s time to change up the
- 2-3 cups diced day-old bread let it get good and dried out
- 1 cup minced leeks
- 1 pear peeled, cored and diced
- 1 cup grated sharp cheddar cheese
- 4 eggs beaten
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 teaspoon salt
Preheat the oven to 350*F. In a large bowl, toss together the bread, leeks, diced pear and cheddar.
Combine the eggs, heavy cream, garlic and salt. Pour the wet ingredients over the dry and toss to distribute evenly.
Dump the contents into a 9"x13" ovenproof baking dish and spread out evenly, making sure all the ingredients are still evenly distributed.
Bake for 15-18 minutes, until the egg and cream mixture has set and the top bread cubes have browned and crisped. Remove from the oven and serve warm.