LEEK BREAD PUDDING
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 12 servings as a side dish
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 34 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 20 grams, Sodium 472 milligrams, Sugar 8 grams, TransFat 0 grams
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
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 PUDDINGS
Make and share this Leek Puddings recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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
Serve this leek bread pudding for a delicious accompaniment to any meal -- including your Thanksgiving feast. Courtesy of "Ad Hoc at Home," by Thomas Keller, (c)2009, Artisan Books.Photo credit: Deborah Jones
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 12
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.
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- Grease a 1.5 litre baking dish with a little butter. Melt the remaining butter in a frying pan and gently fry the leeks for about five minutes, until softened.
- Put a layer of bread in the base of the baking dish. Scatter half the leeks on top, then sprinkle with half the grated cheese. Arrange the remaining bread triangles over the surface, followed by the rest of the leeks.
- Beat the milk and eggs together and season to taste. Pour evenly over the bread, then sprinkle with the remaining cheese. Leave to stand for 20 to 30 minutes.
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