Leek Bread Pudding

posted in: Recipes | 0
  • 6 tbsp. unsalted butter, melted
  • 2 tsp. minced thyme
  • 1 (1-lb.) sourdough boule, cut into ½″ pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise ½″ thick
  • 13 cups heavy cream
  • 13 cups whole milk
  • 2 eggs plus 5 yolks

Heat oven to 400°. Toss 4 tbsp. butter, 1 tsp. thyme, the bread, salt, and pepper on a baking sheet. Bake until slightly crisp, about 20 minutes; let cool. Reduce oven to 325°. Heat remaining butter in an ovenproof 6-qt. saucepan over medium-high. Cook leeks until golden, 7–8 minutes. Reduce heat to medium-low and stir in remaining thyme and 2 tbsp. water; cook, covered, until leeks are tender, 5–7 minutes; let cool. Whisk cream, milk, eggs and yolks, half the parmesan, salt, and pepper in a large bowl until smooth. Fold in reserved bread and leeks; return to saucepan and sprinkle with remaining parmesan; bake until golden brown and set, about 45 minutes.

from Saveur

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