Leek Bread Pudding
Using just one pot, chef Hugh Acheson first sautés the leeks for this savory bread pudding, then builds the dish in the same vessel for baking. The chewy sourdough bread cubes soak up custard for a creamy interior and toast to a golden brown for a crunchy topping. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.
Yield: serves 6-8
- 6 tbsp. unsalted butter, melted
- 2 tsp. minced thyme
- 1 (1-lb.) sourdough boule, cut into ½″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise ½″ thick
- 1 <sup>1</sup>⁄<sub>3</sub> cups heavy cream
- 1 <sup>1</sup>⁄<sub>3</sub> cups whole milk
- 2 eggs plus 5 yolks
- <sup>3</sup>⁄<sub>4</sub> cup grated parmesan
- Heat oven to 400°. Toss 4 tbsp. butter, 1 tsp. thyme, the bread, salt, and pepper on a baking sheet. Bake until slightly crisp, about 20 minutes; let cool. Reduce oven to 325°. Heat remaining butter in an ovenproof 6-qt. saucepan over medium-high. Cook leeks until golden, 7–8 minutes. Reduce heat to medium-low and stir in remaining thyme and 2 tbsp. water; cook, covered, until leeks are tender, 5–7 minutes; let cool. Whisk cream, milk, eggs and yolks, half the parmesan, salt, and pepper in a large bowl until smooth. Fold in reserved bread and leeks; return to saucepan and sprinkle with remaining parmesan; bake until golden brown and set, about 45 minutes.
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