Leek Bread Pudding
Yield: 12 side portions
 
Ingredients
  • 4 large leeks – cut in ½ lengthwise and then into ½” thick slices
  • 4 tbl butter
  • ½ cup white wine
  • 12 cups crusty bread – cut into 1” cubes
  • 2 tbl fresh thyme
  • 3 eggs
  • 3 cups whole milk
  • 3 cups heavy cream
  • 8 oz gruyere, grated
  • 4 oz parmesan, grated
  • salt & pepper
Instructions
  1. Preheat oven to 350˚F. Clean the sliced leeks and dry thoroughly.
  2. Heat butter in a large sauté pan. Add the leeks, season with salt and saute over med-hi heat for 5 minutes, until they start to stick to the bottom.
  3. Deglaze the pan with white wine and scrap up browned bits. Cover and cook over very low heat for 15 minutes, stirring occasionally. Stir in thyme and remove from heat.
  4. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leeks.
  5. Whisk together eggs, milk, and cream – season this with salt and pepper.
  6. In a 9x13 casserole dish spread ½ the bread mixture, top with ½ the gruyere and parmesan, and then spread the rest of the bread. Pour egg/milk custard over everything, making sure to get all of bread nice and wet.
  7. Top with the remaining gruyere and parmesan.
  8. Bake for 1 hr - 1 ½ hrs, until it feels set in the center (springs back slightly) and is golden brown.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/leek-bread-pudding/