LEEK BREAD PUDDING
This dish is a family favorite. It has a few steps but well worth it.
Provided by Debbie Deverill
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350F. Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium saute pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
- 2. Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on. Add the leeks to the bread and toss well, then add the chives and thyme. Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
- 3. Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
- 4. Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt. Bake for 1-1/2 hours, or until the pudding feels set and the top is brown and bubbling.
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TNT farm 143
[email protected]This recipe is not worth your time. It's a waste of ingredients.
stakedvampire
[email protected]I followed the recipe exactly, but my bread pudding didn't turn out well. It was too mushy.
Shareef Baloch
[email protected]This bread pudding was a little too dry for my taste.
Shemi Shemi
[email protected]I'm not a fan of leeks, but I still enjoyed this bread pudding. It was moist and flavorful.
Mohammad Eron
[email protected]This bread pudding is so good! I love the leek flavor.
SikanDar chandio
[email protected]This is my go-to recipe for bread pudding. It's always a crowd-pleaser.
Rameez Naheem
[email protected]I've made this bread pudding several times now and it's always a hit. It's a great way to use up leftover bread and it's always delicious.
Obichukwuma Akachukwu
[email protected]This leek bread pudding is a great way to use up leftover bread. It's also a delicious and easy-to-make dish that's perfect for a weeknight meal.
dilani pathirana
[email protected]I made this bread pudding for a brunch party and it was a huge success. Everyone loved it! I will definitely be making it again.
Chsh Shhsh
[email protected]This is the best bread pudding I've ever had! The leeks added a unique flavor that I really enjoyed. I also liked that the recipe was easy to follow.
UMaR QaZi
[email protected]I'm not a huge fan of leeks, but I decided to try this recipe anyway. I'm so glad I did! The leeks were cooked perfectly and added a subtle flavor to the bread pudding. I will definitely be making this again.
Ayanda Meyiwa
[email protected]This leek bread pudding was a hit with my family! The leeks added a delicious savory flavor, and the bread pudding was moist and fluffy. I will definitely be making this again.