Leek Bread Pudding

I got this recipe from a friend on a recipe list. As I read it, I thought, this has to be very good. Mental note to get the right bread.

I had some leeks in the fridge and knew they would be perfect for this! It was. I served it with pork chops and one of these crocks I made of bread pudding/stuffing served two people.

I halved the recipe except stuck with the 2 cups of leeks. I'm glad I did because they cooked down quite a bit. I also used gruyere cheese instead of the Comte. I'm sure you could use half and half instead of both milk and heavy cream.

Leek Bread Pudding
Recipe By: Ad Hoc At HomePublished in: Best of the Best Cookbook Recipes

2 cups leeks -- 1/2 inch slices (white and very light green parts only)
kosher salt
4 tablespoons butter
black pepper
12 cup brioche or Pullman sandwich loaf in 1 inch cubes
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups milk -- whole
3 cups heavy cream
grated nutmeg
1 cup Comte or Emmentaler -- shredded

Preheat the oven to 350F

Clean the leek rounds well in a bowl of cool water.Set a medium saucepan 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 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.

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.

Add the leeks to the bread and toss well, then add the chives and thyme. 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 1/4 cup of the cheese in the bottom of a 9 x 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.

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.

Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

Recipe Notes
12 as a side dish, 6 to 8 as a main course