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Leek Bread Pudding

Blossom Lady
May 05, 2024 01:11 PM
Leek Bread Pudding

I actually had a chance to go to Ad Hoc shortly after it opened when I was out in San Francisco a couple years ago and I loved it. That kind of stepped-up home cooking speaks to me, as I have a hard time summoning the effort to make something unless it’s going to taste a little better than we might expect from the dish. This recipe perfectly embodies this: caramelized leeks, layered with toasted bread, cheese and custard that could be breakfast, lunch or dinner. It’s my kind of dish.

The flavors here are pretty subtle, but they work. Nonetheless, there’s definitely potential to increase the amount of leeks you use and increase the amount of cheese. You might also add another sautéed vegetables or some sharp parmesan as well. This is a flexible recipe.

  • 1 cup leeks in 1/2-inch thick slices, white and light green parts only, cleaned and rinsed
  • Kosher or coarse salt
  • 2 tablespoons (1 ounce) unsalted butter
  • Freshly ground black pepper
  • 6 cups 1-inch-cubed crustless brioche or Pullman loaf (I used a little less than one loaf)
  • 2 teaspoons finely chopped chives (I forgot to buy these; it made me sad)
  • 1/2 teaspoons fresh thyme leaves
  • 1 large egg
  • 1 large egg yolk
  • 3 cups whole milk, heavy cream or half-and-half or a combination thereof
  • Freshly grated nutmeg
  • 1/2 cup shredded Comté, Emmanthaler or Swiss cheese
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