Leek Bread Pudding Recipe

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Leek Bread Pudding
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Ingredients
12
Count
Nutrition
301
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350°F.
  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.
  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.
  4. Add the leeks to the bread and toss well, then add the chives and thyme.
  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.
  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.
  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.
  8. Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.
  9. From Ad Hoc at Home by by Thomas Keller. Copyright © 2009 by Thomas Keller; photographs copyright © 2009 by Deborah Jones. Published by Artisan, a division of Workman Publishing Company, Inc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.64 Kcal (1259 kJ)
Calories from fat 239.23 Kcal
% Daily Value*
Total Fat 26.58g 41%
Cholesterol 109.14mg 36%
Sodium 121.99mg 5%
Potassium 165.41mg 4%
Total Carbs 6.19g 2%
Sugars 3.66g 15%
Dietary Fiber 0.31g 1%
Protein 9.72g 19%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 336.2mg 34%
Amount Per 100 g
Calories 203.05 Kcal (850 kJ)
Calories from fat 161.57 Kcal
% Daily Value*
Total Fat 17.95g 41%
Cholesterol 73.71mg 36%
Sodium 82.39mg 5%
Potassium 111.72mg 4%
Total Carbs 4.18g 2%
Sugars 2.47g 15%
Dietary Fiber 0.21g 1%
Protein 6.57g 19%
Vitamin C 1.6mg 4%
Vitamin A 0.1mg 3%
Iron 0.4mg 3%
Calcium 227.1mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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