Leek Bread Pudding

I have been eyeing this recipe since the first time I cracked open the Ad Hoc cookbook.  It is photographed beautifully which makes it nearly irresistible to want to try.  And really- why fight it?  Who doesn’t love a savory bread pudding?

Just toast some one inch brioche cubes in the oven for about 20 minutes.

Meanwhile, sweat the leeks with some salt and pepper for about 35 minutes.  They will get really soft and golden.  They will then get mixed with some chives and thyme and the toasted cubes.

Oh yeah…

About half goes in a casserole.  It gets a light sprinkle of Emmentaler before the next half goes on with another sprinkle of cheese.

Last, it all gets doused with a custard of egg, milk, and cream… AND another sprinkle of Emmentaler.

Let it rest for about 15 minutes before it gets popped in the oven for about an hour and a half.

Now, I should have checked on it to make sure it wasn’t over browning.

BUT, I didn’t.  So it’s a touch more brown than I would like.  It doesn’t look particularly good at this point.  I should have probably put some foil on the top or taken it out earlier, but on the upswing, it’s not burned- just over tanned… the Jersey Shore of bread pudding.

The over browning didn’t effect the flavor!  Whew!  It was DELISH.  I will definitely make this again as a nice hearty side or a vegetarian main.  Either way- super tasty.  This would have been good with the oven roasted tomatoes on top also.

Thank you Kathy for allowing me to boss you around the kitchen.  🙂

This entry was posted in Kitchen Diaries, Side Dish, Uncategorized. Bookmark the permalink.

1 Response to Leek Bread Pudding

  1. fefethompson says:

    I didn’t mind being bossed around in the kitchen from such a great chef!! 🙂 (And you really weren’t bossing.) 🙂

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