Leek Bread Pudding Food

SAVORY LEEK AND BACON BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
• Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
• Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
• Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
• Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
• Let casserole sit for 15 minutes.
• Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

SAVORY BREAD PUDDING WITH MUSHROOMS AND LEEKS

Steps:

• Grease 2 baking dishes with 1/2 tablespoon butter. Cut sourdough loaf into 1-inch cubes and divide cubes between the dishes.
• Melt 2 tablespoons butter in a large skillet over medium heat. Cook leeks in the melted butter until they begin to soften, 8 to 10 minutes. Add garlic and cook for 1 to 2 minutes. Add remaining butter, mushrooms, salt, and pepper; cook until mushrooms have softened, about 10 minutes.
• Spoon mushroom mixture over the bread. Mix cream, eggs, 2/3 of the cheeses, thyme, and parsley together in a large bowl. Pour over the bread and mushrooms. Cover and let stand for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Uncover puddings and sprinkle remaining cheeses on top.
• Bake in the preheated oven until tops begin to brown, about 40 minutes.

LEEK BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
• Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
• Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25-30 minutes.
• Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.

MUSHROOM AND LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

LEEK BREAD PUDDING

Steps:

• Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
• Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
• Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
• Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
• Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350°F.
• 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.
• 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-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.
• 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.

BUTTERNUT SQUASH AND LEEK BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.
• Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10-12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
• Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
• Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
• Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60-75 minutes. Let cool at least 10 minutes before serving.

MUSHROOM & LEEK BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don't put mushrooms in water; wipe them with a clean, damp sponge.
• Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1.
• tablespoon salt and 1 teaspoon pepper, and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

LEEK BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Fill a large bowl with water and add leek slices. Swirl leeks so that any dirt falls to the bottom of the bowl. Heat a medium skillet over medium-high heat; using your hands, lift leeks out of water and transfer to skillet. Cook, stirring often, until leeks begin to soften, about 5 minutes.
• Reduce heat to medium-low; continue cooking until leeks release their liquid. Add butter to skillet and stir to emulsify; season with pepper. Cut a parchment paper round the same size as the skillet with a 1-inch hole in the center and set round in skillet. Cook leeks, stirring every 10 minutes, until very soft, 30 to 35 minutes. If the butter breaks or looks oily, stir in a tablespoon water to re-emulsify. Remove and discard parchment lid.
• Meanwhile, spread bread cubes on a baking sheet and toast in oven for about 20 minutes, rotating pan about halfway through, until dry and lightly toasted. Transfer to a large bowl. Add leeks to bread; toss to combine. Add chives and thyme.
• In another large bowl, lightly whisk eggs. Add milk, cream, a generous pinch of salt, pepper, and a pinch of nutmeg; whisk to combine. Set custard mixture aside.
• Sprinkle 1/4 cup cheese in the bottom of a 9-by-13-inch baking dish. Spread half of the leek mixture in baking dish and sprinkle with another 1/4 cup cheese. Repeat process with remaining leek mixture and 1/4 cup cheese. Pour enough of the custard mixture over leek mixture and press gently on bread so it soaks up the custard. Let soak for 15 minutes.
• Pour remaining custard over leek mixture. Sprinkle with remaining 1/4 cup cheese and season with salt. Transfer to oven and bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve.

LEEK PUDDINGS

Steps:

• Preheat oven to 350 degrees F.
• Over medium-low heat, sauté the leeks and the onion in melted butter a medium skillet until onions are transparent but not browned, which will take about 10 minutes; let cool.
• In a medium bowl whisk together the beaten eggs, cream, crushed garlic, salt, white pepper, and lemon juice.
• Add the cooled leek/onion mixture and mix well.
• Spray six 4-ounce ramekins with cooking spray and pour/divide the pudding mixture equally into all the ramekins.
• Bake the puddings at 350 degrees F for 15 to 20 minutes or until they have set and are lightly browned; let stand for 4 minutes before serving.
• To serve, carefully unmold the puddings by inserting a small paring knife at the edge and circling around the ramekin wall, then invert onto warmed plates; garnish with sliced leek sprigs.
• Makes six puddings.

LEEK BREAD PUDDING

Steps:

• 1. Preheat the oven to 350F. 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 saute 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.
• 2. 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.
• 3. 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.
• 4. 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.

SAVORY BACON, LEEK AND THYME BREAD PUDDING

Steps:

• Preheat the oven to 350°F and butter a 13 x 9-inch baking dish.
• Fry the bacon in a large pan over medium heat until brown and cooked through, but not too crispy. Transfer to a paper-towel-lined plate and pour off all but 1 teaspoon of the fat from the pan.
• Melt 1 tablespoon of butter with the remaining bacon fat and add the garlic. Cook until fragrant, about 1 minute, then add the leeks and cook until soft and tender, about 4 minutes.
• Add the bacon pieces back to the pan, stir in the thyme and season the mixture to taste with salt and freshly ground black pepper.
• Place the bread cubes in a large bowl and add the bacon-leek mixture.
• Combine the milk with the melted butter and slowly pour the mixture over the bread cubes while tossing gently with a large spoon.
• Once the bread is evenly moistened, add a little more salt and pepper to taste. Add the beaten eggs and combine gently.
• Spread the mixture in the prepared baking dish and allow it to sit for 20 minutes.
• After the resting period, set the dish inside a larger, deeper pan.
• Put the pan in the oven, then pour enough boiling water into the outer pan to come about halfway up the sides of the baking dish.
• Bake for 50 to 60 minutes or until the pudding is set and a butter knife inserted in the center comes out clean.
• Remove from the oven, discard the water, cover the baking dish with aluminum foil and keep warm until ready to serve.