Leek Bread Pudding
Baking and Desserts • British
Description
Leek Bread Pudding
Ingredients
- White bread 20 oz
- Scallions 0 oz
- Leek 8 stalks
- Thyme 3 stalks
- Chicken Egg 3 pieces
- Milk 25 fl oz
- 33% Cream 25 fl oz
- Nutmeg a pinch
- Butter 0 oz
- Ocean salt to taste
- Emmental cheese 5 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim off the tough dark green part of the leek and slice the remaining stalks into rings about one to one and a half centimeters wide. Place them in a bowl of cool water and swish them around to rinse off any remaining sand, then drain in a colander and let them drain.
Step 2
Place the leeks in a saucepan, season with salt, and set over medium heat. Once the leeks begin to soften and release their juices, reduce the heat, add the butter, and stir until it melts and combines with the leek juices into an emulsion. Then cover with a lid and simmer over low heat for thirty to thirty-five minutes. Occasionally check under the lid, stir, and ensure the sauce doesn’t separate: if you notice obvious greasy spots forming, add a tablespoon of water and blend it back into a smooth mixture.
Step 3
Meanwhile, slice the bread, remove the crust, and cut it into cubes measuring 2–3 cm on each side. Arrange the bread on a baking sheet lined with parchment paper and place it in a preheated oven at 355°F for twenty minutes. To ensure even browning, you can turn the baking sheet halfway through.
Step 4
Combine the bread, leeks, finely chopped green onions, and thyme leaves in a large bowl. Mix well.
Step 5
In another bowl, lightly beat the eggs, then add the milk, cream, and a good pinch of salt, pepper, and nutmeg.
Step 6
Take a large baking dish and spread a quarter of the grated cheese on the bottom. Layer half of the leeks mixed with the bread on top, sprinkle with another quarter of the cheese, then distribute the remaining bread mixture and sprinkle with cheese again—this time with the third quarter. Finally, pour part of the milk mixture over the top, ensuring it covers the bread, and let it soak for about fifteen minutes.
Step 7
Pour the casserole with the remaining milk and eggs, sprinkle with the last quarter of grated cheese, and season with salt. Place it in a preheated oven at 355°F for one and a half hours.
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