Bread Pudding With Leeks And Garlic Recipe

Name: Bread Pudding With Leeks And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound brioche or challah loaf, cut into 3/4-inch dice; 6 tablespoons unsalted butter, 4 melted; 3 large leeks, white and tender green parts only, sliced 1/2 inch thick; 3 large garlic cloves, thinly sliced; Salt and freshly ground pepper; 1/4 cup dry white wine; 1/4 cup chopped flat-leaf parsley; 1 teaspoon chopped thyme; 4 eggs, lightly beaten; 2 cups milk; 2 cups heavy cream or half-and-half; 1 cup turkey stock or canned low-sodium broth; 1 cup coarsely grated Swiss cheese

Servings: persons

One 1 1/2-pound brioche or challah loaf, cut into 3/4-inch dice
6 tablespoons unsalted butter, 4 melted
3 large leeks, white and tender green parts only, sliced 1/2 inch thick
3 large garlic cloves, thinly sliced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup chopped flat-leaf parsley
1 teaspoon chopped thyme
4 eggs, lightly beaten
2 cups milk
2 cups heavy cream or half-and-half
1 cup turkey stock or canned low-sodium broth
1 cup coarsely grated Swiss cheese

1
Preheat the oven to 350u00b0. On a rimmed baking sheet, toss the brioche with the melted butter and bake for 20 minutes, or until golden and crisp. Let cool.
2
Melt the remaining 2 tablespoons butter in a large skillet. Add the leeks and garlic and season with salt and pepper. Cover and cook over moderate heat for 5 minutes, then uncover and cook, stirring, until softened, about 5 minutes longer. Add the wine and cook until evaporated, then remove from the heat and stir in the parsley and thyme;let cool.
3
In a large bowl, whisk the eggs with the milk, cream and stock. Add the leek mixture and season generously with salt and pepper. Stir in the brioche and cheese. Transfer the mixture to a 3- to 4-quart buttered baking dish. Cover with plastic and refrigerate overnight. Bring to room temperature before baking.
4
Preheat the oven to 375u00b0. Toss the bread to make sure it's evenly soaked. Cover with a buttered sheet of foil and bake for 1 hour, or until just set. Remove the foil and bake for 30 minutes longer, or until the top is golden and crisp.
5
Make Ahead: The bread pudding can be refrigerated overnight. Cover the baking dish with foil and reheat in a 350u00b0 oven; uncover and recrisp under a broiler.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 1 1/2-pound brioche or challah loaf, cut into 3/4-inch dice, 6 tablespoons unsalted butter, 4 melted, 3 large leeks, white and tender green parts only, sliced 1/2 inch thick, 3 large garlic cloves, thinly sliced, and more.

Yes, Bread Pudding With Leeks And Garlic falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding With Leeks And Garlic

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