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Leek and Pepperoni Bread Pudding


  • Cooking spray
  • 2 Tbsp. butter
  • 1 cup diced leeks
  • 1 cup diced pepperoni
  • 1 tsp. minced garlic
  • 3 cups toasted bread cubes
  • 1 tsp. chopped fresh chives
  • 1 tsp. minced fresh thyme
  • 1 cup milk
  • 3/4 cup heavy cream
  • 2 large eggs
  • 2 oz. shredded Parmesan cheese


  • 1. Preheat standard oven to 350°F. Coat quarter hotel pan with cooking spray; set aside. Sauté leeks and pepperoni in butter in skillet on medium heat 5 minutes, stirring frequently. Stir in garlic; cook 1 minute. Place leek mixture in mixing bowl. Stir in bread cubes and herbs.
  • 2. Combine milk, cream and eggs. Pour over leek mixture. Stir in cheese. Spoon mixture into prepared pan. Bake, uncovered, 20 to 25 minutes or until knife inserted near center comes out clean. Keep warm until ready to serve.
  • Nutritional information per serving: Calories 647; Total Fat 52g; Saturated Fat 25g;
  • Trans. Fat 1g; Cholesterol 227mg; Sodium 1243mg; Total Carbohydrate 25g; Dietary Fiber 1g;
  • Total Sugars 5g; Protein 21g