Savoury Leek and Sourdough Bread Pudding

Leek and Bread Pudding

Serves: 6        Time: 1hr 15 mins        Level: Easy


  1. 2-3 tbsp of olive oil
  2. 1 tbsp of fresh thyme (or 1 tsp dry)
  3. 2 garlic cloves, crushed
  4. 2 leeks, thinly sliced
  5. 1 tsp of cornflour
  6. 6 slices of sourdough bread, 2cm cubes (you may want to cut the crusts off if they’re a bit tough)
  7. 500ml of oat milk
  8. Salt and black pepper to taste


Preheat the oven to 180°C/gas mark 4.

Heat half the oil in a saucepan. Add the garlic, leeks and thyme, season and stir well. Cover the pan and cook on a low heat for 10-15 minutes until the leeks are tender.

When the leeks are cooked, turn off the heat and sprinkle over the cornflour, mixing well.

Meanwhile, put the cubed bread into a big bowl, season and drizzle the remaining olive oil.

Spread evenly on a large baking tray and toast in the oven until golden brown, turning half way through.

Combine the bread and leeks in an oven dish, mix well.

Pour about ¾ of the milk over the top making sure the bread is mostly covered. Leave to soak for 5 mins.

Pour over the remaining milk and bake for around an hour, until the pudding is set and the top is golden brown.

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