Just as custards work well in the savory portion of the meal, although theyre more often served as a dessert, so do bread puddings. This one is a great complement to the Blowtorch Prime Rib Roast and Pan-Roasted Duck Breasts. But you could also top it with Oven-Roasted Tomatoes and serve it as a vegetarian meal.
Ingredients
Serves 12 as a side dish, 6 to 8 as a main course.
Step 1
Preheat the oven to 350°F.
Step 2
Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
Step 3
Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
Step 4
Add the leeks to the bread and toss well, then add the chives and thyme.
Step 5
Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
Step 6
Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
Step 7
Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
Step 8
Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.
Leave a Review
Reviews (29)
Back to TopI make this every Thanksgiving. It is a family favorite that is requested every year. I follow the recipe as is.
Sumurai1
California
11/25/2021
I tweaked this based on what I had available in my garden. I used 2 medium sized leeks + a bunch of stemmed swisschard (blanched & well squished of water) that I chopped and added to the leeks in their last 5 minutes of cooking. Used probably twice to 3 times the chives and added some sage. Added manchego to the cheese mix (and used more than a cup for sure!) and a dash of cayenne to the custard. I was slightly short on bread (challah) so pushed it down into the custard a little more than suggested prior to baking. My oven had been on all day and was running hot, so only needed 50mins. Let rest several hours and served room temperature. I recognize this is only a rif on this recipe, not the actual one, but it really leant itself nicely to some experimenting and was a hit at dinner! Really moist and flavourful. Would be a great substitute for stuffing if onions and garlic were added...juss sayin.
Zoe QP
Montreal, QC
9/8/2021
Fabulous. Made with challah.
blumemb
Oakland, CA
11/29/2019
I tried to follow this recipe to the letter. First, I looked all over town for Brioche or Pullman bread. I finally settled on some butter and egg dinner rolls (I cut off the crusts). When I put the drained, sliced leeks in a medium size pan, at medium high temperature, they softened and I turned the temperature down, but they never emitted any water or moisture. I wasn't sure what was supposed to be emulsified. After I added butter, I added 1 Tbs. water 2 or 3 times. I was then nervous that the casserole would be dry, but it was very moist. I could have definitely used more leeks. One leek only produced about a cup of 1/2"slices. By the way, as I read the recipe, it said, 2 cups of 1/2" slices.
bygollymol
Turlock, CA
4/17/2017
This was a lot of work and I don't think it was worth it. I would use double the leeks because they cook down so much that it felt like eating mushy bread and cheese. I actually wanted to taste the leeks but they get lost in the casserole.
rainblossom82
WA
12/2/2016
correcting grammar mistake: There ARE only two of us...
stonemille
Chicago
10/30/2016
I've been making this recipe for YEARS and it is always a hit. Simply delicious and special enough for holidays & company. A little time consuming but well worth the time and effort. Most of the time, since there is only 2 of us, I divide the recipe into two pans, bake both and freeze one. Reheats beautifully.
stonemille
Chicago
10/30/2016
i really like just how this recipe looks i eaten it before with my children most of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you all you could will require to this its very tasty
sarah12jones212212312
2/3/2014
Fabulous - the flavor combinations were super delicious. Cooking time was ~40 minutes. I didn't do the initial soak with separation of bread (basically combined it all at once). Incredible side for a lean, straightforward protein.
lizhomans1
San Francisco
11/17/2013
Yum! I had a half a loaf of aging bread (not one of the rich ones listed), so I searched for a savory bread pudding and came across this. I had some leeks and cheese on hand so this recipe won out with no trip to the store required. I put it in a round casserole and it cooked about an hour. Light, fluffy and probably the best smelling savory pudding I have ever made. I could hardly wait to take it out of the over and serve it! Easy and delicious.
Kookabura
Great Lakes
7/24/2013
wow.. so good.. i did do some tweaks.. just b/c I used what I had on hand.. and due to forgetting the cream (oops).. and using a slightly smaller pan.. I could only stir in two cups of the cream, instead of three.. It did cook up in about 45 mins instead of the 1.5 hours as many others mentioned.. and I used three leeks, as opposed to measuring out 2.5 cups (why didnt he give a weight?) .. which looked like about 3 or 3.5 cups.. it could have used even more I think! Also, I used gruyere cheese, b/c that is what i had! Anyway.. it turned out AMAZING. I think I am going to keep with the 3 cup milk/2cup cream ratio in the future. .as it was almost pillowy, not heavy at all.. I love love love this .. I had been wanting to cook it from the very first time I purchased Ad Hoc.. finally broke it out for xmas dinner.. wow.
trentinla
long beach, ca
12/27/2012
I made this dish for a French dinner party that I hosted and although it wasn't the main course, it stole center stage! I like the idea of single servings so I did them in individual footed soup bowls and cut the cook time in half. Kept them covered with foil until the last 10 minutes. UNBELIEVABLE! Will definitely make this again!
LBCinSB
Seal Beach, CA
6/1/2012
This was really delicious, although I used different sized pans and tried to reduce the recipe. I probably didn't do it correctly, and so I wish I had used more leeks and more cheese, but fewer bread cubes to improve the ratio and also have the bread fully submerged in the custard.
Anonymous
1/1/2012
I made this recipe for Christmas brunch last year and it was a hit with my family. I will definitely be making it again this year. It was easy and delicious!
pinkyped
California
12/23/2011
Delicious! It was the starch for a ladies' luncheon. We loved it!
mopsyw
Seattle
5/27/2011
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