Leek and artichoke bread pudding from Make It Ahead: A Barefoot Contessa Cookbook (page 178) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Make-ahead roast turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KathyCookinginSeattle on November 22, 2025

    This is so delicious! I’ve been using it as my go to recipe every Thanksgiving in place of dressing/stuffing. Everyone loves it, even people that don’t like stuffing. To save time, I use my local grocery store’s unseasoned stuffing bread cubes instead of drying out my own bread. I also use canned artichoke hearts that have been rinsed instead of frozen.

  • anya_sf on March 02, 2019

    I assembled this one day ahead. Adjusted the ingredients: 8 oz sourdough bread with crusts on (did not toast, as the bread was already stale); 4 oz diced pancetta, sauteed; 2 Tbsp butter; 2 c half-and-half (not cream); 12 oz artichoke hearts; 5 c leeks; 1/2 tsp salt added to eggs. Mixed everything together instead of layering. Absolutely delicious!

  • stigard on November 23, 2018

    Great recipe - it would be 5 stars without the tarragon. I like tarragon but it competes too much with the artichoke flavor. I will omit it in the future. Next time I will cut the artichokes in smaller pieces as well.

  • MVitek on December 05, 2014

    Good. Doubled the artichokes.

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