1.8 KiB
Leek Bread Pudding
Recipe yields 12 servings
Ingredients
- 2 cups leeks, washed
- 2 cups leeks, sliced
- salt
- 4 tablespoons unsalted butter
- freshly ground black pepper
- 12 cups white bread, 1" cubes
- 1 tablespoons chives, finely chopped
- 1 teaspoons fresh thyme
- 3 large eggs
- 3 cups whole milk
- 3 cups double cream
- freshly grated nutmeg
- 1 cups Comté, grated
- 1 cups Emmenthaler, grated
Directions
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Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
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Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
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Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
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Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
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Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.
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author: Thomas Keller, "Ad Hoc At Home"
tags: Vegetables