Bacon Leek & Artichoke Bread Pudding
This Bacon, Leek, and Artichoke Bread Pudding recipe is perfect for breakfast, brunch, or as a keto substitute for the traditional Thanksgiving or Christmas dressing.
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
Calories: 660kcalCarbohydrates: 16gProtein: 43gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 235mgSodium: 523mgPotassium: 237mgFiber: 3gSugar: 4gVitamin A: 2026IUVitamin C: 6mgCalcium: 334mgIron: 2mg
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