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This Bacon, Leek, and Artichoke Bread Pudding recipe is perfect for breakfast, brunch, or as a substitute for the traditional Thanksgiving or Christmas dressing.
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This Bacon Leek and Artichoke Bread Pudding is a favorite side dish of mine and I am super glad I could update it to be low carb!
I have really been enjoying the fall this year.
Not that I hate the fall usually but, being a So Cal girl transplanted to the Pacific Northwest, when the days get gray and drizzly, the temps dive, and the sun is gone by 5 PM, it can kind of wear on a girl.
But the last couple of years have been different.
Maybe it is because I am finally acclimating (It has only taken me 6 years!), or maybe it is my little herd of deer that have adopted us like family and show up several times a day to peer into the windows hoping for some treats.
I don't know.
All I do know is that I have been in the best of moods (with a few detours thanks to the flu and allergies) and look forward to each and every day.
WOW, I am starting to sound like one of those perky people that have a perpetual smile and are constantly saying "Have a nice day"?
Maybe the aliens came and I am actually a pod person and not really me at all? AHH!
Well, pod person or not, my good mood has me craving tons of comfort food.
I used our early Thanksgiving with the kids as an excuse to indulge in one of my favorites, bread pudding.
Now I am a bit of a strange one when it comes to bread pudding. Actually when it comes to many other things besides just bread pudding, but for this story let's just stick to the bread pudding, shall we?
I am a savory bread pudding lover. Don't get me wrong, I do like the dessert version. But for whatever reason, it is the savory side that gets the taste buds revved up and rarin' to go.
Eggy, cheesy cubes of bread baked with veggies and herbs? Mmmmm boy that will win me over every time!
With the kiddos coming over for a "pre" Thanksgiving dinner, I took it as an opportunity to give this dish a try VS the traditional stuffing/dressing I usually make for the holidays.
Oh, the kids were a little peeved with me, but it is not like I have never modified the normal holiday menu with a more updated dish.
They all liked the Savory Bread Pudding with Spinach, Artichoke, and Brie I made a few years back, so I kind of figured they would be open to a little change.
I wasn't prepared for how much they actually would love it!
I had been planning on taking our traditional stuffing to the big family dinner since it is one of the dishes that everyone wants the recipe for. Even though I have explained to everyone that they can get the recipe right here on the blog, they just want me to make it.
I don't mind, it makes me feel loved.
But the kids went on and on about how awesome this bread pudding was.
Even my daughter, who hates artichokes and only took a bite of it because I begged her to, loved and I mean luvvvvvvved it! It was enough to make my head spin.
So now I am stuck. What am I going to make for the family dinner?
ACK!!
Help!!
In This Post
🥘Ingredients
These are the ingredients necessary to make Bacon Leek and Artichoke Bread Pudding.
- bacon
- keto bread (homemade or store-bought)
- leeks
- dry white wine
- pink salt
- cracked ground black pepper
- artichoke hearts
- fresh chives
- eggs
- heavy whipping cream
- chicken bone broth (homemade or store-bought)
- nutmeg
- Gruyere cheese (or Swiss)
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Bacon Leek and Artichoke Bread Pudding. You will find the full directions in the recipe card at the bottom of the post.
- Preheat oven.
- Place bread cubes in a single layer on a baking sheet and bake for 15 minutes until browned, tossing once halfway through.
- Soak the leeks in a large bowl of water until they are clean.
- Heat a tablespoon of olive oil, in a large pot. Add the bacon and cook until it crisps. Remove cooked bacon with a slotted spoon.
- Add the leeks and cook. Add the wine, salt, and pepper, and cook until the wine almost evaporates and the leeks are tender. Remove from the heat and add the artichokes, toasted bread cubes, and chives. Stir to combine.
- whisk the eggs, heavy cream, chicken bone broth, nutmeg, and a teaspoon of salt together.
- Pour half of the bread mixture into the bottom of a casserole dish. Sprinkle with half of the cheese, then add the remaining bread mixture. Pour the egg mixture over the top and then sprinkle with the remaining cheese. Scatter the cooked bacon on top.
- Bake for 45 minutes, or until the custard has set.
Substitutions
- Gluten-free - if you are not low carb substitute gluten-free bread
- Dairy - use coconut milk and plant-based Swiss cheese to make this dairy-free.
- Vegetarian - omit the bacon and use vegetable stock to make this vegetarian.
🍽Equipment
This is the equipment you will need to make Bacon Leek and Artichoke Bread Pudding:
- baking sheet
- large bowl
- salad spinner
- large pot
- measuring cups & spoons
- slotted spoon
- silicone spoon
- whisk
- 9 x 13 baking dish
Storage
Store any leftover Bacon Leek and Artichoke Bread Pudding in an airtight container in the refrigerator for up to 5 days.
You can freeze this bread pudding for up to 2 months.
FAQ about Bacon Leek & Artichoke Bread Pudding
Bake uncovered for 45 to 60 minutes or until the center of the bread pudding reaches 160 degrees F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean.
The bread pudding can come out mushy if it is either not fully baked or if the bread is not stale enough. Make sure to bake it until it is no longer wet and be sure to toast your bread before using it.
Store any leftover Bacon Leek and Artichoke Bread Pudding in an airtight container in the refrigerator for up to 5 days. You can freeze this bread pudding for up to 2 months.
More Keto & Low Carb Bread Pudding & Stuffing Recipes
Looking for other recipes like this? Try these:
- Keto Sausage & Herb Stuffing
- Keto Lemon Blueberry Bread Puddings
- Keto Bread Pudding (Sweet)
- Keto Stuffing (Gluten-Free)
- Keto Cauliflower Stuffing (No Bread)
Bacon Leek & Artichoke Bread Pudding
Equipment
Ingredients
- 4 slices thick cut bacon chopped
- 8 cups (1-inch-diced) day-old keto bread without the crusts (1 loaf homemade or store-bought)
- 4 leeks root end, and dark green leaves cut off, cut in half lengthwise, then sliced into 1/2-inch half moons
- 1/2 cup dry white wine
- pink salt
- cracked black pepper
- 1 15-ounce can artichoke hearts drained and roughly chopped
- 3 tbsp fresh chives minced
- 4 eggs
- 2 cups heavy cream
- 1 cup chicken bone broth
- 1/4 tsp ground nutmeg
- 8 ounces Gruyere cheese (or Swiss) grated
Instructions
- Preheat oven to 350 degrees F.
- Place the bread cubes in a single layer on a baking sheet and bake for 15 minutes until browned, tossing once halfway through.
- Meanwhile, soak the leeks in a large bowl of water until they are clean. Spin them dry in a salad spinner, or wrap in a clean dish towel and wring the water out..
- Heat a tablespoon of olive oil, in a large pot or dutch oven, over medium-high heat. Add the bacon and cook until it crisps and the fat has rendered. Remove cooked bacon with a slotted spoon, and reserve on a paper towel lined plate.
- Add the leeks to the hot bacon fat and cook for 10 minutes, stirring occasionally. Add the wine, salt, and pepper, and cook for an additional 5 minutes, or until the wine almost evaporates and the leeks are tender. Remove from the heat and add the artichokes, toasted bread cubes, and chives. Stir to combine.
- In a large bowl, whisk the eggs, heavy cream, chicken bone broth, nutmeg, and a teaspoon of salt together.
- Pour half of the bread mixture into the bottom of a 9 x 13 casserole dish. Sprinkle with half of the cheese, then add the remaining bread mixture. Pour the egg mixture over the top and then sprinkle with the remaining cheese. Press lightly on the top to make sure all of the bread has been coated in the egg mixture. Scatter the cooked bacon on top. Set aside to allow the bread to soak up the egg mixture about 30 minutes).
- Bake for 45 to 55 minutes, or until the custard has set and the bread pudding is puffed up and golden.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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Hi Bobbi! This was a hit for Easter! It was delicious and very easy to make! It was even better as leftovers!
And, I've already sent your Slow Cooker Chicken Enchilada Quinoa to several people! Thanks again, Bobbi!
Bobbi | Bobbi's Kozy Kitchen
Oh that makes me soooo happy to hear 🙂