Tuesday, December 27, 2011

Bread and Leek Pudding

This recipe was adapted from Thomas Keller’s Ad Hoc at Home book. The recipe for the brioche is in there as well (it’s actually in all his cookbooks), though I’m sure you can Google it as well. This was my contribution to Christmas dinner, and it was a big hit with everyone. Perfect for any sort of Sunday roast dinner.


  •          1 loaf of brioche, cut into 1” cubes
  •          2 cups leeks, rinsed and cut into 1” pieces
  •          4 tablespoons butter
  •          1.5 teaspoons chopped fresh rosemary
  •          1 teaspoon chopped fresh thyme
  •          2 large eggs
  •          2 cups milk
  •          2 cups heavy cream
  •          Nutmeg
  •          Salt
  •          Pepper
  •          ¾ cup Havarti cheese
  •          ¼ cup Parmesan cheese

Sauté the leeks over medium heat for about 5 minutes, seasoning with salt, until they soften. Add the butter, stir everything around, reduce the heat to medium low, cover and cook for about 30 minutes, stirring occasionally.

Meanwhile, toast the bread cubes in a 350° oven for 20 minutes, until lightly golden.

Toss the bread, leeks, rosemary and thyme in a bowl.

In another bowl, whisk the eggs, then add the milk, heavy cream, nutmeg, salt, and pepper

Sprinkle about 1/3 of the cheese on the bottom of a 8” x 11.5” baking pan. Add ½ the bread mixture, top with 1/3 of the cheese. Add the remaining bread mixture, and toss on the rest of the cheese. Pour in the milk and cream mixture and let the bread soak for 15 minutes. Bake in a 350° oven for an hour, or until the bread on top is brown and the custard is set.


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