LEEK BREAD PUDDING

It just makes so much sense to use leeks in this manner, and it’s a great way to use up old bread. Thanks Thomas Keller, this recipe is just right!

Serves 4-6

Ingredients

2 generous cups leek, sliced into 1cm pieces (white and light green parts)

salt

4 Tbsp butter

Freshly ground black pepper

Loaf day old bread cut into 3cm cubes

1 tsp fresh thyme leaves

1 Tbsp parsley, roughly chopped

3 large eggs

3 cups milk

3 cups cream

Freshly grated nutmeg

Method

Preheat the oven to 150C

Wash the leeks well in cold water to remove as much dirt as possible. Drain.

Set a fry pan over medium-high heat, add the butter and add the leeks. 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. Cover the pan with a lid, and cook, stirring every 10 minutes, until the leeks are soft, 15-12 minutes. Remove from the heat and take off the lid.

Meanwhile, spread the bread cubes on a baking tray and toast in the oven for about 20 minutes, give the pan a shake about halfway through and continue to bake until dry and lightly golden. Transfer to a large bowl. Leave the oven on.

Add the leeks to the bread and toss well, then add the herbs.

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.

Sprinkle quarter cup of the cheese in the bottom of an 18cm by 20cm baking pan. Spread half the leeks and croutons in the pan and sprinkle with another quarter cup cheese. Scatter the remaining leeks and croutons over and top with another quarter 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.