I have been waiting patiently for leeks to come back in season and this recipe adapted from Thomas Keller makes the wait worthwhile. It just makes sense to use leeks in this manner, and it's a great way to use up old bread.
Leek and bread pudding
2 generous cups of leeks, sliced into 1cm pieces (white and light green parts)
salt
4 Tbsp butter
freshly ground black pepper
loaf of day-old bread, cut into 3cm cubes
1 tsp fresh thyme leaves
1 Tbsp parsley, roughly chopped
¾ cup of cheese
3 large eggs
3 cups milk
3 cups cream
freshly-grated nutmeg
Preheat the oven to 150degC.
Wash the leeks well in cold water to remove all dirt. Drain.
Set a frying pan over medium to high heat, add the butter then 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, 12 to 15 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 a large bowl. Add the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg and whisk together.
Sprinkle quarter of a 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 of 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.
Add the remaining egg custard mix, allowing some of the soaked cubes of bread to stick through as this, when baked, will be crispy. Sprinkle the remaining quarter-cup cheese on top and sprinkle with salt.
Bake for 40 minutes, or until the pudding feels set and the top is brown and bubbling.
Serve immediately.
- Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
