Savoury Cheese And Leek Pudding Recipes

SAVORY BACON AND LEEK BREAD PUDDING

Savory Bacon and Leek Bread Pudding image

Make and share this Savory Bacon and Leek Bread Pudding recipe from Food.com.

Provided by Janet W.

Categories < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

8 large eggs, lightly beaten
1 cup half-and-half
1 cup heavy cream
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon ground black pepper
6 cups cubed challah (about 1-inch cubes)
1 1/4 cups grated gouda cheese, divided
1 1/4 cups freshly grated parmesan cheese, divided
2 leeks, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
8 slices cooked bacon, crumbled

Steps:

Preheat oven to 350°F Whisk together the first 7 ingredients in a large bowl; stir in bread cubes and 1 cup each Gouda and Parmesan cheeses.
Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand.
Melt butter in a medium skillet over medium heat. Add leeks, and cook, stirring occasionally, 7 to 8 minutes or until tender. Add garlic, and cook, stirring constantly, 1 minute. Fold leek mixture and bacon into egg mixture. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with remaining 1/4 cup each Gouda and Parmesan cheeses.
Bake at 350 for 35 to 40 minutes or until center is set, Let stand 5 minutes.

Nutrition Facts : Calories 487.2, Fat 40, SaturatedFat 21.6, Cholesterol 357.5, Sodium 1506.5, Carbohydrate 9.2, Fiber 0.7, Sugar 1.7, Protein 22.9

SAVOURY CHEESE AND LEEK PUDDING

Savoury Cheese and Leek Pudding image

This is my version of a tasty savoury bread type of pudding I found in an old cookbook of mine. The original used Caerphilly cheese and dry mustard powder. I adapted it to use two kinds of cheddar cheese and grainy mustard. It's a good way of using up stale bread. If you don't have any leeks you can use thinly sliced onions instead.

Provided by MarieRynr

Categories Cheese

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 slices of sturdy bread (half white and half brown, or all of one of the other)
2 ounces softened butter
1 medium leek, trimmed, washed and thinly sliced
4 ounces grated strong cheddar cheese
4 ounces grated medium cheddar
2 large eggs
1 pint milk
3 tablespoons grainy mustard
salt & freshly ground black pepper
1 ounce walnut halves, chopped
2 ounces grated strong cheddar cheese (for sprinkling on top)

Steps:

Spread each slice of bread on one side with the softened butter. Spread half the slices with some grainy mustard. Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard. Press firmly together, then cut each sandwich into four triangles.
Lightly butter a 2 litre shallow oven proof dish. Arrange each piece of sandwich in the prepared dish, points standing up.
Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
Preheat the oven to 160*C/325*F. Scatter the remaining cheese over top and then sprinkle with the chopped walnuts. Bake for 45 minutes to an hour, or until set with a crisp topping. If desired sprinkle with some chopped spring onion to serve.

Nutrition Facts : Calories 669.2, Fat 48.2, SaturatedFat 26.5, Cholesterol 227.7, Sodium 1002.5, Carbohydrate 30.8, Fiber 2.1, Sugar 3.6, Protein 29.6

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