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Smoked Mozzarella Bread Puddings Recipe

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4 from 15 reviews

This rustic, tangy smoked mozzarella bread pudding features fluffy sourdough bread soaked in a rich buttermilk custard infused with sautéed leeks and smoky mozzarella. Baked individually in mini cast iron skillets for a charming presentation, it serves as a satisfying meal or a special side dish perfect for dinner parties or festive occasions.

  • Author: Zara
  • Prep Time: 35 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 55-60 minutes
  • Yield: 6 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Vegetables and Dairy

  • 2 cups chopped leek (about 1/2 of a large leek)
  • 2 tablespoons salted butter
  • 8 oz. block smoked mozzarella cheese
  • 1 1/2 cups heavy cream
  • 2 1/2 cups buttermilk

Bread and Eggs

  • 16 oz. loaf sourdough bread, fluffy style (not dense or crusty)
  • 5 egg yolks
  • 2 whole eggs

Seasoning and Others

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil for greasing cast iron skillets
  • Chopped parsley for garnish (optional)

Instructions

  1. Sauté Leeks: In a skillet over medium heat, sauté the sliced leeks in salted butter until they are tender and slightly translucent. Remove from heat and set aside to cool for about 10 minutes.
  2. Prepare Bread: Cube the sourdough bread and place it into a large mixing bowl. Set aside.
  3. Prepare Cheese: Grate half of the smoked mozzarella and set it aside, covered. Tear or cube the remaining mozzarella into 1/2-inch pieces.
  4. Mix Custard: In a separate large bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream until well combined. Stir in the cooled leeks, the 1/2-inch pieces of mozzarella, salt, and pepper.
  5. Combine Bread and Custard: Pour the custard mixture over the cubed sourdough. Stir thoroughly, ensuring all bread cubes are coated. Press down gently to saturate all bread pieces. If the mixture appears dry, add an extra splash of buttermilk. Cover the bowl and let it stand for 20 minutes to soak.
  6. Preheat Oven: Set your oven to 375°F (190°C).
  7. Prepare Skillets: Brush the mini cast iron skillets lightly with olive oil to prevent sticking.
  8. Fill Skillets: Evenly spoon the bread pudding mixture into each prepared skillet. Sprinkle the reserved grated mozzarella cheese on top of each portion.
  9. Bake: Place the skillets on a baking sheet and bake for 20–25 minutes. The puddings are done when a knife inserted near the center comes out clean or with just a bit of stretchy cheese attached.
  10. Broil for Browning: Switch your oven to broil and broil the bread puddings for 2–3 minutes to brown the tops. Watch carefully to avoid burning.
  11. Serve: Let the puddings cool slightly before serving. Garnish with chopped parsley if desired for a fresh, colorful finish.

Notes

  • This rich and tangy bread pudding makes a hearty main dish but also pairs wonderfully as a side with roasts or fish.
  • You can bake the entire mixture as one large pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Bake for 40–45 minutes until the center is set, then broil for 2 minutes to brown the top.
  • For flavor variations, sauté one cup of fresh wild mushrooms along with the leeks for an added autumnal taste.
  • Another variation is to add chopped sundried tomatoes to the mixture and top with torn fresh basil leaves for a vibrant twist.
  • The mini cast iron skillets provide a charming presentation ideal for special occasion dinners.

Find it online: https://zaracooking.com/smoked-mozzarella-bread-puddings-recipe/