In the words of Miley Cyrus Savoury Bread Pudding is the best of both worlds....it combines the heartiness of its original dessert name-sake with the fresh faced crispness of a quiche. I may be over doing it on the Leek front but better to beat it back into the ground where it came from than to ignore its terre existence. By the end of this summer youll be yelling uncle while I twist your arm to read yet ANOTHER leek recipe.
Before we left for Wisconsin on our engagement tour, I hosted book club for the 2nd time. We were reading my selection Truth and Beauty by Ann Patchett. If you are ever wanting a non fiction book that details love and friendship and is NOT cheesey you should read it.
I cant say I completely made up this recipe as it is loosely (well, mostly) based on a similar recipe at SmittenKitchen.com --- but if you want to look fancy, this is the recipe for you!
Other notable mentions at the book club were Shawn's absolutely devastatingly professional and delicious Dulce De Leche brownies (from Bon Appetit mag this month!) -- and Dawn's heart warmingly old school cobbler.
Leek Bread Pudding
Ingredients
2 cups leeks in 1/2-inch thick slices,
Kosher or coarse salt
2 tablespoons (1 ounce) unsalted butter
Freshly ground black pepper
6 cups 1-inch-cubed crustless brioche or Pullman loaf (I used a little less than one loaf)
1/2 teaspoons fresh thyme leaves
1 large egg1 large egg yolk
3 cups whole milk
Freshly grated nutmeg
1/2 cup Swiss cheese
Step One: 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 20 minutes. Adjust salt and pepper to taste.
Step Two : Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 to 20 minutes (my already-stale brioche took less time to brown), turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
Step Three: chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the egg and egg yolks, then whisk in milk or cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
Sprinkle 2 tablespoons shredded cheese in bottom of a buttered 9-by-5-inch loaf pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 2 tablespoons 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.
Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, about 55 to 65 minutes. Serve hot or cold (because I’m weird and enjoy bread pudding cold).
Leek Bread Pudding
Ingredients
2 cups leeks in 1/2-inch thick slices,
Kosher or coarse salt
2 tablespoons (1 ounce) unsalted butter
Freshly ground black pepper
6 cups 1-inch-cubed crustless brioche or Pullman loaf (I used a little less than one loaf)
1/2 teaspoons fresh thyme leaves
1 large egg1 large egg yolk
3 cups whole milk
Freshly grated nutmeg
1/2 cup Swiss cheese
Step One: 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 20 minutes. Adjust salt and pepper to taste.
Step Two : Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 15 to 20 minutes (my already-stale brioche took less time to brown), turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
Step Three: chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the egg and egg yolks, then whisk in milk or cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
Sprinkle 2 tablespoons shredded cheese in bottom of a buttered 9-by-5-inch loaf pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 2 tablespoons 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.
Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, about 55 to 65 minutes. Serve hot or cold (because I’m weird and enjoy bread pudding cold).
I pulled a similar recipe from Gourmet Magazine a few summers back - try adding fresh corn, frozen in a pinch. Sauté it with your leeks in Step 1 - any caramelization will just add to the flavor!
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