Hairy Bikers Leek Pudding

Okay, look—I wasn’t sure about this one when I first heard the name. “Leek pudding”? Sounds a bit like something from a 1970s school dinner tray. But Hairy Bikers don’t mess around, do they? So I gave it a go. And wow. The first time I made it, the kitchen smelled like melted butter and sweet, buttery leeks, and I knew I was onto something special before it even went in the oven.

This pudding is savoury and rich, layered with soft, custardy bread and golden, nutty Gruyère. It’s a bit posh without trying to be. It feels French-ish. Like something you’d eat in a countryside kitchen with a glass of white wine and nowhere to be. Honestly, the hardest part is not eating spoonfuls of the filling while assembling it. (I failed. Twice.)

Why You’ll Love It

• Rich and comforting – Like mac and cheese’s fancier cousin.
• Amazing textures – Buttery crisp top, melty cheese middle, soft soaked base.
• Full of flavour – Not just creamy, but herby, nutty, and gently spiced.
• Feeds a hungry crew – Or makes lush leftovers for two days.
• Freezer-friendly – If you can stop yourself from eating it all.
• Great use of old bread – Brioche is ideal, but you can improvise.

Ingredients

• 3 tbsp unsalted butter (plus more for greasing)
• 4–5 leeks (white & pale green parts), thinly sliced and rinsed well
• 2 garlic cloves, crushed
• ⅓ cup dry white wine
• 3 cups heavy cream
• 2 cups whole milk
• ½ tsp freshly grated nutmeg
• Pinch of cayenne pepper
• 2 tsp coarse salt
• ¼ tsp freshly ground pepper
• 5 large eggs + 2 egg yolks, lightly beaten
• 1 loaf day-old brioche (about 1 lb), crusts off, cut into ¾-inch slices
• 2 cups grated Gruyère cheese
• 1 cup grated Parmesan cheese

How to Make It

Get the leeks buttery and soft:

Melt the butter in a medium saucepan over medium heat. Toss in the garlic and sliced leeks. Stir and cook gently for 10–12 minutes. You want soft, sweet leeks, not golden ones. Add the wine and simmer until the liquid disappears. Save half for later.

Warm the cream mix and don’t wander off:

Add the cream, milk, nutmeg, cayenne, salt, and pepper to the pan with the remaining leeks. Heat it gently—don’t let it boil over (been there, awful cleanup). Just until it’s hot.

Temper those eggs (slowly, yeah?):

In a bowl, whisk the eggs and yolks. Now slowly pour in about ½ cup of the hot creamy mixture while whisking. Add a bit more, then tip the eggy mix back into the pan. Stir it gently on low heat for 4–5 mins until it thickens slightly. It’s custardy, but pourable.

Layer like you mean it:

Grease a 10-inch round baking dish. Lay down half the brioche slices. Spoon over some of the leeky custard, sprinkle half your reserved leeks, then half the cheese. Let it sit 10 minutes to soak.

Add the top layer like a flaky little crown:

Lay the rest of the bread over in a spiral or whatever feels right. Pour the rest of the custard over. Scatter the last of the leeks and cheese. Let it rest another 10 minutes. This step really does make it better—worth the wait.

Water bath and into the oven:

Place the dish into a larger baking tin. Add hot water halfway up the sides. Cover loosely with foil. Bake at 180°C (350°F) for 55 minutes, then remove the foil and bake 15–20 minutes more until golden brown and puffed.

Let it rest — or sneak a bite:

Cool for at least 10 minutes. It holds its shape better and tastes even dreamier warm than piping hot. But hey, I’ve eaten it straight from the dish with a fork. No regrets.

Common Mistakes and How to Dodge Them

“Mine came out soggy…”
Didn’t let the bread soak long enough? That’s usually it. The 10-minute rests are key. Skipping them gives you leek soup in bread pyjamas.

“My custard curdled!”
Heat too high when thickening the egg mix. Keep it low and whisk gently. Also, temper the eggs slowly—don’t rush it like I did the first time.

“Why is the top dry?”
You probably skipped the foil or forgot the water bath. That moist heat makes all the difference. Don’t skip it unless you want crunchy corners (though some people like that).

“Do I have to use brioche?”
Nah. Any soft, rich bread will do. Challah, even stale croissants torn up—go wild.

Storage and Reheating

Fridge:
Cool completely, then wrap or store in a lidded container. Keeps up to 3 days.

Freezer:
Wrap portions tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight first.

To reheat:

• Oven: 160°C for 15–20 mins, covered with foil so it doesn’t dry out.
• Microwave: Works fine for a slice. Cover it and zap it in 30-second bursts.

Frequently Asked Questions

Can I prep it ahead of time?
Yes! You can assemble it, cover, and chill overnight. Just bake it fresh when you’re ready.

Can I add meat or mushrooms?
Oh yes. Some sautéed mushrooms would be lush, or pancetta if you want a smoky hit. Add them into the layers with the leeks and cheese.

Can I make it lighter?
Technically yes, but… it’s called pudding for a reason. Swap cream for whole milk, skip the brioche, and you’re halfway to a frittata.

Will kids eat it?
If they like cheese and bread, yes. Just maybe ease up on the cayenne if you’ve got spice-sensitive eaters.

Nutrition Facts (Per Serving):

Calories: 356
Fat: 20g
Carbs: 25g
Protein: 18g
Sodium: 950mg
Sugar: 4g

More Hairy Bikers Recipe:

• Hairy Bikers Pork Pie
• Hairy Bikers Treacle Tart
• Hairy Bikers Cottage Pie